Recipe:
Ingredient Notes:
- Flour: This recipe is designed for standard all-purpose flour with around 10% protein. If you opt for bread flour, remember it absorbs more liquid, so you might need to use slightly less by weight.
- Yeast: I’m using fresh yeast here. If you’re substituting with dry yeast, use three times less the amount specified for fresh yeast in the dough.
- Sugar: Essential for activating the yeast. Use regular white granulated sugar.
- Milk: The fat content isn’t crucial. Fat-free or even lactose-free milk will work perfectly.
- Fat: The recipe calls for refined vegetable oil in the dough. For a slightly richer, creamier taste, you may use melted butter, cooled to room temperature, instead.
- Cheese: Low-moisture mozzarella is your best bet. However, semi-hard cheeses like Emmental or Gouda also make excellent alternatives.
- Pesto: Whether you prefer to make your pesto from scratch or save time with your favorite store-bought sauce, either option will be delicious.
Let’s start cooking!
Make the dough.
Dissolve the yeast in the milk. Then, add the oil, sugar, and salt. Gradually add the flour, kneading until the dough is soft. If the dough is still too wet after adding all the flour, add more flour little by little until you achieve the desired consistency.
Cover the dough with a lid or plastic wrap and let it rise. Depending on the surrounding temperature, this will take between 40 minutes and 1.5 hours. During this time, the dough should double in volume.
Knead the risen dough, then stretch or roll it out into an even, rectangular layer about 1 cm thick.
Spread the pesto over the dough, leaving a clean edge about 3 cm wide.
Sprinkle with grated mozzarella.
Roll it up toward the edge that is free of sauce.
Cut it crosswise into 12 pieces. I find it easiest to do this with a wire cake leveler. Place the rolls cut-side up in a greased baking pan. Mine is 21 cm (8 inch) in diameter.
Alternatively, you can place them separately on a regular baking sheet lined with parchment paper or a silicone mat.
Let rise again in a warm place for 30 to 40 minutes. The rolls should double in volume.
If desired, brush with a mixture of egg yolk and milk and place in an oven preheated to 180°C (355°F). Bake until golden brown and done, about 30 minutes.
Serve warm.
Enjoy!
This Pesto & Mozzarella Swirl Rolls recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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