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OK, I have to admit something. As soon as I found out that Jeff and Zoe, the people behind Artisan Bread in Five Minutes a Day were going to be at Foodbuzz Fest, I got really excited. Like, super excited.
Because I have been making bread with their book for a year and a half now, and before their book I was all, bread? You mean quick bread? Oh, you don’t? Nevermind.
Truly. I was.
I really do love their book (as evidenced by my squeaking “I LOVE it!” to Jeff when he asked if I had it), and I’m not just saying that because I now have an autographed copy of their second book, Healthy Bread in Five Minutes a Day.
I was actually planning on putting it on my wish list (already full of foodie books) but now I can test out some recipes and get a copy for someone else!
So for my first try with the new book, I mixed up the Whole Grain Master Recipe. Then I made it into rolls. The pesto kind of melts into the dough, resulting in a mild flavor, but these are just special enough to impress your friends.
Yum. That looks awesome, doesn’t it? But this is actually too much. Don’t be so generous, or when you roll it up you’ll end up with your counter covered in pesto. Trust me. I know.
- 1 melon-sized hunk of dough
- Approximately 1/4 cup of pesto*
- Lightly flour countertop and roll out dough until you have a rectangle size, with a thickness of about 1/4 inch.
- Slather a thin layer of pesto all over that sucker.
- Roll up dough carefully. If any pesto leaks out just clean it up later.
- Using a serrated knife, cut dough into 1-inch pieces and carefully lay them cut-side down on a parchment-covered cookie sheet.
- Let rise for 1 hour.
- Preheat oven to 350°F, and bake rolls for 25-30 minutes, or until golden brown.