Pesto Pinwheel Rolls

Updated at: Thu, 17 Aug 2023 02:59:55 GMT

Step 1

-Place the sugar, yeast and warm water in the bowl of a stand mixer and allow the yeast to bloom in a warm spot for at least 10 minutes. -In a small pot, melt the butter then add the milk and salt. Bring to a boil then remove from heat and cool to just above room temperature. -Once the yeast is activated and bubbly, add one egg, the milk mixture and 3 cups of flour, then stir well to combine with a spoon. Add the remaining 3 cups of flour and mix with the dough hook on medium-low speed for 4-6 minutes. The dough should be smooth and elastic but still just a bit sticky -Allow this to proof in a well greased bowl for 2-3 hours or until it has doubled in size.

Step 2

-After the dough has doubled in size, punch it down and place it onto a very lightly floured work surface. -Shape the dough into a rectangle and roll it out until it is about 24 inches wide and 16-20 inches tall. -Evenly smear the pesto all over the dough, leaving about a 1 inch gap without any pesto along the top of the rolled out dough. Roll the dough from bottom to top ensuring you roll very tightly, then using a knife or dental floss, cut the rolls into 2 inch thick pieces and place into a large, well buttered baking dish big enough to fit all the rolls, or use two 9 inch cake pans and place 6 in each. Allow this to proof a second time for about 1 hour. -Turn the oven to 350*, and when hot, bake the rolls for 25-30 minutes or until evenly brown and just cooked through. -To finish the rolls, mix the melted butter with the chili flake and brush all over the tops, then sprinkle with the flakey salt. Enjoy warm!

Step 3

Tip: you can shape the rolls and proof them in the fridge overnight, covered with plastic wrap, then bake the next day.

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