Breads, Pizza & Panini

Knotted Pesto Dinner Rolls

These light rolls are ideal as an accompaniment to a main meal or for soaking up the tasty last few drops of a rich soup or broth. They are made with Tipo 00 flour, which makes them light and fluffy. We recommend using one of our delicious Filippo Berio Pesto flavours such as Classic, Sundried Tomato, Hot Chilli or Tomato & Ricotta. This recipe was shared by 'Ink Sugar Spice' blog.
Serves:
Preparation time: 2 hours
Cooking time: 40 minutes

Ingredients:

  • 300g 00 flour (or use plain flour)
  • 4g dried yeast
  • 200ml water
  • 1 tsp Filippo Berio Extra Virgin Olive Oil
  • 1 tsp fine salt
  • 6 teaspoons (at least) of pesto flavour of your choice
  • Extra flour and oil for handling

Method:

  1. Mix flour, yeast, water, olive oil and salt together in a large bowl.
  2. Bring together with your hands and knead until smooth and shiny. This will be about 6-7 minutes (less time than when using strong bread flour).
  3. Lightly oil the bowl, and place the ball of dough back in to rest. Cover the bowl with a tea towel and leave to rise for about 45 minutes until slightly risen (this dough will not double in size as it would if you used strong bread flour).
  4. Prepare the baking tray by lining with parchment/greaseproof paper.
  5. Divide the dough into four equal pieces. Roll each piece into a long log, about 50cm long.
  1. Spread a teaspoon of pesto along the length of the roll.
  2. Make a loop round the fingers of one hand, then thread the long end over and under this loop until both ends meet. Tuck the two ends under the knot and pinch together slightly. Repeat with the remaining three pieces of dough.
  3. Now leave them to rest on lightly floured sheet of greaseproof paper on the baking tray for about 45 minutes (they don’t need covering and will puff up only slightly as most of the rise for this bake will happen in the oven).
  4. After 40 minutes, put your oven on to 210 C fan / 230 C conventional. When the oven is up to temperature, bake in the middle for 14-15 minutes until the rolls are a warm brown and sound hollow when tapped.
  5. Leave to cool, although these are delicious served when still just a little warm

Cooks tips:

You can add a few chopped olives or capers in with the pesto as well, depending on the food you intend to serve these with.

If you do not have Tipo 00 flour, then a plain flour (note: not bread or self raising) will suffice but will provide a slightly heavier, denser roll.