Pesto Swirls

I processed a batch of green goodness, aka Garden Basil Pesto. We add dollops to salads, smear it on halved crookneck squash (that has been “baked” in the microwave), spread it on pizzas, and now I’m adding it to bread dough for tasty Pesto Swirls. (I added a "brown and serve" tip at the end of the recipe.) 

The recipe comes directly from King Arthur’s baking site that offers “tried and true” recipes. Also check out their products and line of baking essentials.  

 

King Arthur’s Pesto Swirls    Yield: 12 to 14 rolls

Dough:

1 large egg

3/4 cup (170g) water, lukewarm

2 teaspoons instant yeast

3 tablespoons (43g) butter, softened

1 1/2 teaspoons (9g) salt

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk

Filling:

1/2 cup (113g) pesto

1/4 cup (25g) Parmesan cheese, grated

Egg wash, optional (egg mixed with a teaspoon of water)

1. To make the dough: Whisk together the egg and warm water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the remaining dough ingredients, stirring to combine, then knead until the dough is smooth and elastic, 5 to 10 minutes.
   
   
   
   
2. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in bulk, about 2 hours.

   

   Kneaded dough ready to rise for 2 hours. 

   
   
3. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll it into an 18" x 10" rectangle. Spread with the pesto and sprinkle on the Parmesan, leaving 1" free of filling along the long edge farthest from you.
4. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices. I cut 14 rolls, each about 1 1/2" thick.
5. Place the rolls on a piece of parchment (if you're using a pizza stone), or on a parchment-lined or lightly greased baking sheet. I pressed on each roll slightly and made sure the "tail" was tucked under the rolls.
6. Cover and let rise for about 1 hour, or until puffy. Once puffed, I brushed the tops and sides with an egg wash. prinkle with additional cheese, if desired. Towards the end of the rising time, set a baking stone in the middle of the oven and preheat the oven to 350°F.
7. Transfer the rolls on the parchment to the baking stone (or the pan to the oven), and bake for 22 to 26 minutes, or until golden.
8. Remove the rolls from the oven, and serve immediately. Or place them on a rack to cool, then wrap airtight and store at room temperature for several days; freeze for longer storage.

Brown & Serve Tip: I baked the rolls to an internal temp of 200° — they were done but not golden brown which allowed me to reheat right before serving (350° for 5 minutes). 

Recipe without photos . . . King Arthur’s Pesto Swirls    Yield: 12 rolls

Dough:

1 large egg

3/4 cup (170g) water, lukewarm

2 teaspoons instant yeast

3 tablespoons (43g) butter, softened

1 1/2 teaspoons (9g) salt

3 cups (360g) King Arthur Unbleached All-Purpose Flour

1/4 cup (28g) King Arthur Baker's Special Dry Milk

Filling:

1/2 cup (113g) pesto

1/4 cup (25g) Parmesan cheese, grated

Egg wash, optional (egg mixed with a teaspoon of water)

1. To make the dough: Whisk together the egg and warm water. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the remaining dough ingredients, stirring to combine, then knead until the dough is smooth and elastic, 5 to 10 minutes.
2. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise until doubled in bulk, about 2 hours.
3. Turn the dough out onto a lightly greased work surface or silicone rolling mat. Pat, then roll it into an 18" x 10" rectangle. Spread with the pesto and sprinkle on the Parmesan, leaving 1" free of filling along the long edge farthest from you.
4. Starting with the long edge closest to you, roll the dough into a log, pinching the seam closed. Cut the log into 12 slices.  I cut 14 rolls, each about 1 1/2" thick.
5. Place the rolls on a piece of parchment (if you're using a pizza stone), or on a parchment-lined or lightly greased baking sheet. I pressed on each roll slightly and made sure the "tail" was tucked under the rolls.
6. Cover and let rise for about 1 hour, or until puffy. Once puffed, I brushed the tops and sides with an egg wash. Sprinkle with additional cheese, if desired. Towards the end of the rising time, set a baking stone in the middle of the oven and preheat the oven to 350°F.
7. Transfer the rolls on the parchment to the baking stone (or the pan to the oven), and bake for 22 to 26 minutes, or until golden.
8. Remove the rolls from the oven, and serve immediately. Or place them on a rack to cool, then wrap airtight and store at room temperature for several days; freeze for longer storage.

Brown & Serve Tip: I baked the rolls to an internal temp of 200° — they were done but not golden brown which allowed me to reheat right before serving (350° for 5 minutes).