Savoury Tear and Share Pesto Rolls Recipe

• Weigh out the ingredients carefully ticking off each one as you go so as not to miss anything out. The water temperature should ideally be 22°C
• Place each ingredient the bowl as you go (except the butter), making sure that the salt does not touch the yeast.
• Cut the butter into cubes.
• If using the stand mixer with a dough hook: Turn the mixer onto its lowest speed and mix for 3 minutes. Turn up to a medium speed (eg 3 on a Kenwood) and mix for 3 minutes.
• Turn the speed down to minimum and add the cubes one by one. Mix until the butter is roughly incorporated.
• Turn the speed up to minimum and mix until the dough comes away from the sides – approx. 5 minutes. Ideal temperature 24° to 26°C (78°F).
• If mixing by hand, rub the butter into the dough. Knead for 10 minutes until very smooth. Ideal temperature 24° to 26°C (78°F).
• Shape into a ball and cover. Put in the fridge for at least 30 minutes, an hour or more is better. You can leave it overnight
• When filling, the trick is is not to add too much filling – spread the pesto as it is were butter. You will need a metal spatula
• Have a selection of fillings to hand eg sun dried tomatoes, confit garlic, goats cheese and chilli sauce to hand. Once you’ve made this, you’ll think of many other combinations you can use.
• Take the dough out of the fridge. Roll out to a rectangle about 3 mm thick.
• Spread the pesto thinly over the dough to within 1 cm of the edge.
  
• Cut the sun dried tomatoes into 1 cm pieces and thinly and evenly dot across the dough. Do the same with the garlic and goats cheese.
• Roll up the dough from the long side.
• At this point decide whether you want individual buns, or if you'd like to share and tear place close together, they can be shaped into hearts too!
• Cut into even pieces about 80 grams. Flip each one on its side and place on the baking sheet. Brush the dough with the egg wash.
• Pre heat oven to 200°C
• Prove until soft and yielding (about an hour). Egg wash a second time just before baking.
  
• Place in the oven and bake for approximately 15 min

Pesto

• Use a food processor blender to make the pesto
  
• Lightly toast your nuts. Pre heat a frying pan without oil. Place the pine nuts in the pan and move around with a wooden spoon or similar ensuring they become golden not dark. You can also toast them in at 180°C for a few minutes. Set aside to cool.
• Put the nuts into the processor and pulse a few times.
• Add the parmesan and pulse a few times
• Add the basil and pulse again. Then add the oil little by little. It will be very thick. Add the lemon juice. Add more oil it becomes a spreading consistency.
• Check for flavour. It may or may not need a little salt and pepper
• Store in the fridge for a few days in a jar. It freezes very well in small portions.