Bread

Panasonic Bread Maker Pesto, Cheddar and Sun-dried Tomato Rolls recipe

Name: Panasonic Bread Maker Pesto, Cheddar and Sun-dried Tomato Rolls
Prep time: 1 h
Cook time: 30 min
Total time: 2 h
Yield: 7
Ingredients: 300g strong white bread flour; 1 tbsp olive oil; 1 tsp salt; 170ml water; ½ tsp dried yeast (I used Allinson Easy Bake Yeast); 130g tub fresh pesto; 75g cheddar cheese (grated); 6 sun-dried tomatoes in oil (drained and finely chopped); olive oil (for greasing the baking tin); 20cm round cake tin

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Savoury bread rolls filled with pesto, cheese and sun-dried tomatoes, made in a Panasonic ZB2512 bread maker.

Prep1h
Stand30m
Cook30m
Total2h

bread-maker

This is a savoury version of the cinnamon rolls I make using my Panasonic bread machine. For this recipe I halve the amount of dough as the cinnamon rolls are huge but the ingredients can be doubled to make a bigger version.

I use a close bottomed 20cm cake tin to bake the rolls in. If your tin is spring-form, wrap the outside in foil and put a baking tray on the bottom of your oven in case the filling leaks.

Recipe

Panasonic Bread Maker Pesto, Cheddar and Sun-dried Tomato Rolls

Prep1h
Stand30m
Cook30m
Total2h

Serves: 7

Ingredients

Dough

300g strong white bread flour
1 tbsp olive oil
1 tsp salt
170ml water
½ tsp dried yeast (I used Allinson Easy Bake Yeast)

Filling

130g tub fresh pesto
75g cheddar cheese (grated)
6 sun-dried tomatoes in oil (drained and finely chopped)

Additional

olive oil (for greasing the baking tin)

You will need

20cm round cake tin

Method

Make the dough according to the instructions for your bread maker. For a Panasonic ZB2512 bread maker put the normal mixing blade into the bread pan and add the dough ingredients in the following order: 300g of strong white bread flour, 1 tablespoon of olive oil, 1 teaspoon of salt and 170ml water. Add ½ a teaspoon of yeast to the yeast dispenser.
Select the pizza dough setting (menu 28 on my machine, 45 minutes) then start the bread maker.
When the dough is ready, tip it out onto a floured work surface and lightly dust the top of the dough with flour.
Using a rolling pin, roll the dough out until it’s approximately a 36cm x 30cm rectangle and around 1cm thick.
Spread 130g of pesto over the rectangle leaving a 2cm frame around the edges. Sprinkle over 75g of grated Cheddar cheese and 6 chopped sun-dried tomatoes.
With the widest side of the rectangle facing you, roll the dough up as if it’s a Swiss roll and cut into seven evenly sized pieces.
Place the pieces cut side up into an oiled 20cm round cake tin - one piece in the middle and six surrounding it.
Cover with oiled cling film and allow to prove in a warm environment (around 30°C) until the rolls have roughly doubled in size (around 30-40 minutes).
While the rolls are proving, preheat your oven to 200°C (180°C fan).
When the rolls are ready, bake in the oven for 25-30 minutes until they have risen and are golden brown on top.
Allow to stand in the tin for a few minutes before turning out onto a wire rack to cool.