The couronne is my favorite bread shape. I’ve made big pesto couronnes plenty of times but sometimes it’s just handy to have some mini ones at hand. The dough I make these with is a bit like pizza dough, hence the name. Perfect to take into work for lunch or to have for Sunday lunch with a hearty bowl of soup! 🙂 To make these even more fancy, you can make your own pesto.
Pesto Pizza Rolls Recipe
|300||grams||strong bread flour|
- Preheat the oven to 180C.
- Combine the flour, salt and yeast. Make sure the salt and yeast don’t come into direct contact with eachother. Add the olive oil and water and knead until the dough passes the windowpane test (about 10 minutes in a Kitchenaid on speed 2). Shape dough into a ball and leave to proof in a bowl covered with clingfilm for about an hour or until doubled in size.
- Divide dough into 8 equal pieces. Roll each piece out into a 25x6cm rectangle. Brush a teaspoon of pesto on each rectangle. Roll it up tightly, cut the roll in half and braid the two strings together. Roll the braid into a snail shape and place on a lined baking sheet. Cover the rolls with clingfilm or a damp tea towel and leave to proof for an hour.
- Bake in the preheated oven for 30-35 minutes or until golden brown. Leave to cool on a wire rack.