Skip to main content

From A Year in Bread : Pesto Rolls

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.


Rachel said…
Would have loved to see the browned version.
kitchenmage said…
These are one of my very favorite breads ever! I am so glad you liked them.

I also wanted to let you know that I am working on an index of recipes by monthly theme at A Year in Bread and hope to have it done in the next couple of days. I'll be sure to let you know when it is posted.

Thanks again for baking our year. We will be starting regular posts again soon and then you'll have even more recipes to try.
sharada said…
Thanks for dropping by.
You too have a lovely space here.
The pesto rolls look good.
Chutneytales said…
Pesto rolls fascinates me.I should give it a try.
love pesto sauce....pesto rolls are quite interesting..
simran,which brand of yeast do u buy in bombay??
Siri said…
The pesto rolls look perfect Simran. :) I am working against all odds to meet some deadlines at work and thats keeping me away from kitchen. I am planning to make my pesto rolls this weekend. :D.

CurryLeaf said…
I missed it this time ,but next time count me in.I too thought both pesto rolls and baguettes were great as spring bread entries,but still missed .Enjoy the rolls
Priya Suresh said…
Pesto rolls, its in my to do list since long...sounds great..
Thanks for your reply simran..even i bought the blue bird one and it did not work for me too....ok i need to find some other alternative...
Bharti said…
How yummy Simran. You're becoming quite the baker.
kitchenmage said…
I finally posted the index! Check it out: Index of our Recipes Thanks for inspiring me to get it finished.
Anonymous said…
these look really good. my husband loves anything pesto so will have to make these.
Cindystar said…
hanks very much for participating, Simran, they sound pretty good, I love pesto too.
By the way, are you sure you don't have a picture after baking hidden somewhere? I would have liked to see them "tanned"!
Have a nice day!

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o