Yummy yummy yummy – a picnic tear-off bread roll bunch for enjoying those sunny park lunches!
- 2 tbsp green or red pesto
- 1 tsp dried yeast
- 500g bread/ spelt flour
- 1 tsp salt
- 50g oil
- 300ml tepid water
- Sieve flour into a large bowl. Add yeast and salt, and mix with fingers.
- Make a deep well in the middle of the dry ingredients.
- Put the oil in the well.
- Add most of the water to the well.
- To combine, mix the flour which is around the oil/water mix into the well – you are combining the ingredients outside in. Add the rest of the water until a firm dough has formed.
- On a floured surface, knead the dough for 15 minutes – until it becomes less sticky and more resilient (stretchy not breaking).
- Leave somewhere warm in a bowl (covered by greaseproof paper and then a tea towel on top) for 1-2 hours until it doubles in size.
- Once proved, roll out into a large thin rectangle – a similar thickness to an Italian pizza base, and spread on the pesto. Other ingredients can be added at this stage – cheese or parma ham is a tasty addition to roll in.
- Now it is time to roll – this is done by rolling the longest edge towards the other longest edge so that we get a longer rolled sausage shape at the end (so we have even more rolls!). Start by curling the edge around to start the roll, and slowly tease the dough so it is curling in on itself.
- Cut into 12 equal pieces, and place in a greased tin with space for them to grow.
- Leave somewhere warm (covered by greaseproof paper and then a tea towel on top) for 1-2 hours until the rolls fill the tin.
- Heat oven to 180/4, and bake the rolls for 25-30 minutes.