Tender homemade rolls, shaped into knots and topped off with a fresh basil-pesto sauce.
1tspactive dry yeast
1 1/2Cbread flour
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.