This recipe is so much modified to Indian flavor, I cannot even call it Pesto roll, but since I don't know what else to call them, I'll stick to the above name. This recipe is adapted from here. I used a bread machine, but you can follow the explanation given to make it without the bread machine. What is different is it has no Italian taste or flavor except for the use of Olive oil. Here is the recipe for both rolls and pesto or should I call it chutney?
For the roll:
- 2 1/2 cups bread flour
- 2 tablespoons granulated sugar
- 1 (1/4-ounce) package (about 2 1/4 teaspoons) quick-rising yeast
- 1 1/2 tsp salt
- 1 tsp cumin seeds (I put them whole in bread machine. If you are making this by hand, slightly crush them)
- 3/4 cup warm water
- 2 tablespoons olive oil
- 8 Green chillies chopped
- Handful cilanthro chopped
- 2 TBSP non fat dry milk
- 2 pods of garlic crushed.
- 1 TBSP olive oil + 1 TBSP milk for brushing.
- 1/4 cup of dry roasted peanuts
- 1/4 cup of chopped cilanthro
- 6 green chillies
- salt to taste
- Garlic 3 pods
- Olive oil 2 - 3 TBSP
For the pesto:
Place all the ingredients except oil in a blender. Grind them while drizzling olive oil. Adjust the salt and Pesto is ready.
For the Rolls:Since I used the bread machine, I followed the instructions in the recipe for breadmachine. Placed all the ingredients in the bread machine and selected dough cycle. When they were done, I divided the dough into half so that I could get mini rolls and not dinner roll sized ones.
Roll the divided ball of dough into as big as you can and divide using a pizza cutter as follows. I don't like to dust the surface with flour since it adds more flour. Instead, I spray the cutting board with vegetable oil spray and it takes care of the sticky dough. (This dough is not very sticky at all)
Now, place a tsp of pesto in each division. I actually have put more and you can see that in the rolled up roll too. I like more filling than the dough part.
Spray two cookie sheets with vegetable oil spray. Now, roll up from the outer side or wider side of the triangle and place on the cookie sheet seam side down as shown below. You can actually give it crescent shape if you are making big rolls. It is hard to do it with mini rolls.
Picture above shows only half of it. I totally made 24 mini rolls which you can make into 12 big if you don't divide the dough and roll them all once like the original recipe says. I forgot to take the picture after it had raised for 30 minutes. Let the dough raise for 30 - 45 minutes. It won't double in size. It raises in the oven. Preheat the oven to 350 degrees Fahrenheit and just before keeping the cookie sheets in the oven, brush with olive oil and milk mixture. Bake for 18 - 20 minutes or until golden. It is optional to brush the rolls with butter after they are done. They taste so good, that even my kids ate them without any fuss.