Tuesday, December 13, 2011

Pesto Dinner Rolls

Two things intrigued me about this recipe....pesto and they are baked in a cast iron skillet. We love pesto here and make it frequently. These are dense rolls--we made 8. Maybe making 12 rolls would make them a bit lighter. I think they would be great turkey sandwich rolls!

Pesto Dinner Rolls                                        

3 - 3 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon instant yeast
1 cup warm water
1 Tablespoon oil
4 Tablespoons pesto

Mix 3 cups of flour with salt, sugar and yeast in a mixing bowl.

Add oil and warm water to dry ingredients and mix.

Stir in pesto. (Use store bought pesto...or make your own.)

Continue to add flour as necessary to make a soft dough.

Knead until smooth and elastic.

Allow to rise until doubled in bulk...about an hour.

Divide dough into eight portions.

Form eight rolls and position in a well-oiled cast iron pan. (Or make12 smaller rolls.)

Cover with a clean towel and allow them to rise in a warm place for at least an hour...until doubled in size.

Bake at 375°F for 20 minutes.

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