Tender homemade rolls, shaped into knots and topped off with a fresh basil-pesto sauce. A perfect addition to your dinner plans!
I’m in the midst of another decision. One that isn’t as simple as which color nail polish do I like more than others even if the shades are super similar. Nope. Not that simple.
Shower heads. I know, being an adult is so cool and exciting. Ha!
But really, why are there so many options? Hand held, fixed, multi (fixed and hand held etc). And of course there are the flow options. How many does one really need… 3, 5, 7, 9… oh and there’s some with even more than that. Why? Let’s not discuss plastic vs metal and finish choices. My biggest gripe is: why aren’t there videos available for each one? I’ve even searched YouTube. I just want to see how they’ll work before committing to one. That isn’t too much to ask, right?
At least I didn’t have to debate a second over these rolls. Carbs and me = no brainer. Love! And I’ve been head over heels in love with pesto and bread since making braided pesto bread and pesto focaccia. Ammmazing. This is right up there with those but a fun new personalized portion, great for dinner plans and bonus… fun to make!
These homemade rolls are easily shaped into fun knots, generously brushed with pesto sauce and baked to perfection! A crisp finish with a tender inside. An absolute must make!
Yield: 10 rolls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 1 hour and 40 minutes
Tender homemade rolls, shaped into knots and topped off with a fresh basil-pesto sauce.
1 tsp active dry yeast
1 tsp granulated sugar
1 1/2C bread flour
1/2 tsp salt
1/2 tsp dried basil
3/8 tsp garlic powder
1 Tbsp olive oil
2-4 Tbsp pesto sauce
Heat water to 115°F. Dissolve yeast and sugar in warm water. Allow to proof.
In the bowl of a stand mixer, combine dry ingredients. With mixer running on low, slowly incorporate yeast mixture. Increase mixer speed, add olive oil and continue mixing until dough forms a ball and pulls away from the sides of the bowl. Transfer to a lightly greased bowl. Cover and allow to rise in a warm location until double in size, roughly one hour.
Preheat oven to 350°F. Prepare a baking sheet with parchment paper or a silicone baking mat.
Divide dough into ten equal portions. Shape into a 10-inch rope, tie into a knot. Repeat with remaining dough. Brush knots well with pesto sauce. Spritz with additional olive oil. Bake for 15-20 minutes. If desired, for a darker shade, broil for 30-60 seconds.
Enjoy rolls warm.
Baked by Rachel original