Pesto is the flavorful filling for these rolls. Just process together the fresh basil, Parmesan, olive oil, and garlic for our low-fat version.
1 package active dry yeast
1 cup warm water (105° to 115°)
2 1/2 cups bread flour
1/2 teaspoon salt
1 tablespoon bread flour, divided
Vegetable cooking spray
1 cup loosely packed fresh basil
1/2 cup chopped onion
3 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 egg white
1/4 teaspoon salt
4 cloves garlic
How to Make It
Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Position dough blade in food processor bowl; add yeast mixture, 2 1/2 cups bread flour, and 1/2 teaspoon salt. Process 1 minute or until well blended, stopping once to scrape down sides.
Sprinkle 1 1/2 teaspoons flour evenly over work surface. Turn dough out onto floured surface, and knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.
Punch dough down. Sprinkle remaining 1 1/2 teaspoons flour evenly over work surface. Turn dough out onto floured surface, and roll into an 11- x 14-inch rectangle.
Position knife blade in food processor bowl; add basil and remaining ingredients. Process 1 minute or until finely chopped, scraping sides of processor bowl twice. Spread pesto mixture evenly over dough. Roll up, starting at long side. Pinch seam to seal (do not seal ends). Cut into 18 (3/4-inch) slices. Place slices on a baking sheet coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 20 minutes. Bake at 400° for 15 to 18 minutes or until golden.
Oxmoor House Cooking Light Collection
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