I am working my way through my recipe file, and this is the inspiration for my weekly challenges. I loved the look of these rolls and so went ahead and made them, but I did not read the recipe properly and so mixed all the flavours together instead of making 4 different flavoured sets of rolls. I must say, that my version was really great.
Flavoured Italian Rolls
Ingredients
- 500 g cake flour
- 20 mls salt
- 400 mls warm water
- 20 g instant yeast
- 50 mls olive oil
- 80 g baby leeks sliced, sautéed and puréed
- 50 mls sundried tomato pesto
- 50 mls olive tapenade
- 50 mls basil pesto
Method
- mix the flour and the salt together in a bowl
- make a well in the centre and add the remaining ingredients
- mix well to combine
- divide the dough into 4 and add the different flavouring to each
- place each piece of dough on a lightly floured working surface and knead until the flavouring is incorporated
- cover and leave in a warm place until treble in size and full of air bubbles
- sprinkle a baking sheet with flour
- take each piece of dough and divide into 6 small rolls
- place the rolls on a baking sheet and cover with a kitchen towel
- leave to prove until doubled in size
- preheat the oven to 220? Celsius
- bake for 30 minutes and leave to cool on a wire rack before serving
Click on the links for conversions and notes.
They look marvelous and I am sure they just burst with flavour!
they were lovely – not brilliant with peanut butter though!
Very yummy!!
I made a loaf of bread as well, and that will be for brunch today 🙂
Recipe is an easy one, my mouth is watering, it’s just after 6am here in Australia, raining outside and you have made my saliva glands word overtime 🙂 🙂 🙂 Thanks for sharing my friend xx
these rolls were really good – and I have a loaf of bread made from the dough as well! When in Aus are you?
I am on the Gold Coast, about 70 km from Brisbane, very tropical but can get really very warm. oxoxoxox
I have a friend who lives there, but I have never been to that part of Australia xxx