MAKES 12 V
HANDS-ON TIME 35 MINS
TOTAL TIME 55 MINS, PLUS PROVING AND COOLING
What could be more welcome at a picnic than these tear-and-share rolls, swirled with a deliciously herby pesto and oozing with melted cheese?
They transport beautifully but are also lovely served warm from the oven.
• 350g strong white bread flour, plus extra to dust
• 1 x 7g sachet fastaction dried yeast
• ½ tsp fine sea salt
• 210ml lukewarm water
• 1 tbsp olive oil, plus extra to grease
• 150g vegetarian pesto
• 150g vegetarian grated fourcheese mix, or cheeses of your choice
• 1 egg yolk
1 Put the flour, yeast and salt in a large bowl. Gradually mix in the lukewarm water and 1 tablespoon of olive oil. Bring together with your hands to a craggy dough. Tip out onto a lightly floured surface and knead for 10 minutes until smooth and elastic (or for 5 minutes in a stand mixer fitted with a dough hook).
2 Transfer to an oiled bowl, cover and leave to prove in a warm place for 1 hour, or until the dough has doubled in size. 3 Briefly knead the dough to knock it back then divide in half. On a lightly floured surface, roll half the dough to a 25 x 20cm rectangle. Spread with half the pesto and scatter over half the grated cheese. Roll up from one of the long sides into a long sausa
