I've reached June in my travels through A Year in Bread. Which is perfect timing because the trio of bakers out there baked summer breads then. Summer comes early to Bombay, and this is just the time to make Beth's Pesto Rolls.
I first tried making these rolls last week. But I made pesto a day early, and then promptly went ahead and ate half of it. So this time, I started by mixing the starter last night and leaving it overnight in the fridge. Mixed the dough this morning and while it was going through it's first rise, I made my pesto - no chance to eat it all this time!
The dough was just as smooth as Beth claimed it will be, and my halved quantity was easy enough to roll into a rectangle. Then spread it with pesto, rolled it up and cut it into rolls. I got 10 rolls, while Beth got 15 out of double the dough so I am sure I cut them smaller. But baking them was a breeze and they browned in about 20-25 minutes.
Fresh pre-sliced bread meets pesto - that's as close to bread heaven as it can get. Also perfect for spring picnics, I am sending these rolls over to Cindystar who is hosting this month's bread baking day with the theme Spring Country Breads.