Recipe For Flavoured Italian Rolls

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

Flavoured Italian Rolls

All Rights Reserved: recipe from Food and Home April 2007


  • 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


  • 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.

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