Pesto, Cheddar and Sun-dried Tomato Rolls recipe

Name: 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; 1tbs olive oil; 1tsp salt; 170ml water; ½ tsp dried yeast (I used Allinson Easy Bake Yeast); 130g tub fresh pesto; 75g cheddar cheese (grated); 6 sundried tomatoes in oil (drained and finely chopped); olive oil (for greasing the baking tin); 20cm round cake tin

Bread maker rolls filled with pesto, cheese and sundried tomato

Preparation time: 1 hour
Standing time: 30 mins
Cooking time: 30 mins
Total time: 2 hours

This is a savoury version of the cinnamon rolls I made using my bread machine. This time I made half the amount of dough as the cinnamon rolls are huge but the ingredients can be doubled to make a bigger version.

I used a closed bottom 20cm cake tin to bake the rolls in but 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.

Ingredients

Serves: 7

Dough

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

Filling

130g tub fresh pesto
75g cheddar cheese (grated)
6 sundried 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: flour, olive oil, salt and water. Add the yeast to the yeast dispenser.
Select the pizza dough setting (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 the pesto over the rectangle leaving a 2cm frame around the edges. Sprinkle over the cheese and 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.