sun-dried tomato pesto breakfast rolls

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Sun dried tomato pesto rolls
Total time: 3-3 ½ hours – wohooaaa do not freak out, it is mostly unattended and it includes baking time too.
Yields: 24-25 small bite-sized ones or 12 Big regular sized ones
(I like bite sized ones because that way I have control over my diet )
Dough 
Ingredients:

• 1.5 tsp active dry yeast/Rapid rise yeast
• 1 cup warm water
• 1 Tbsp sugar
• 2 Tbsp Extra virgin olive oil (EVOO)
• 1 tsp salt
• 2 ¼ cups all-purpose flour (1/4 cup divided + more for rolling)
• ¼ tsp of baking soda
• ½ tsp of baking powder
• ½ tsp of dried basil leaves

Filling
Ingredients:

• 1 cup Sun dried tomato pesto (Recipe follows)
• ½ cup of crumbled goat cheese
• 2 Tbsp toasted pine-nuts (Optional)
• ¼ cup of packed basil

Method:

• In a small bowl, dissolve yeast in warm water along with sugar, olive oil and set aside until it is frothy. It will take about 10-15 minutes. But if you are using rapid rise yeast, skip this procedure and just mix wet ingredients along with rapid rise yeast.
• Side by side, in a large bowl mix 2 cups of flour, baking soda, salt and baking powder. Add yeast mixture. Stir gently with a wooden spoon and mix well. Make sure there are no lumps. Now add basil leaves and rest of ¼ cup of flour if needed. Gently knead the dough in to a ball. Now coat the dough well with olive oil and put it in a bowl which is also greased with olive oil. Cover with cling film. Allow to rise for 1.5 – 2 hours in warm place.
• After 1.5/2 hours your dough should be doubled in the size. You can let it rise for more time. Punch the dough down and take it out of the bowl to rolling surface.
• Gently knead the dough again and cut it in the half. Roll out on a lightly floured surface into a rectangle/oblong shape (About 1/4” thick). Once rolled, spread sun dried tomato pesto leaving about half an inch of the sides. Sprinkle with some goat cheese, toasted pine nuts n basil leaves. Just like you decorate your pizza.
• Now roll up from the lager side and seal the edges. Check the pictures to get an idea. Cut about ½” slices and place the rolls very close to each other on an EVOO/Butter greased pan. Let it not stick to each other because you are going to let it rise again for another ½ an hour so they will need some room to rise. (Do not skip this step).
• Make a second roll with remaining dough and follow same procedure. Each roll will make about one dozen bite-sized rolls. So overall about 24-25 rolls. Now cover with the cling film again and let the rolls rise for another half an hour to 45 minutes. (Do not skip this step).
• When you are ready to bake, pre-heat you oven to 350F and bake your rolls for 25-30 minutes until they are lightly browned. I covered mine with aluminum foil after 20 minutes of baking to prevent over-browning.
   

Sun dried tomato Pesto recipe:
Total time: 10 minutes
Yields: 1 1/2 cups
Method:

• 1 cup of sun-dried tomatoes packed in olive oil or else add 1/2 cup of EVOO
• 2 garlic cloves (Add more if you really love garlic)
• Salt and freshly ground black pepper
• 1 cup fresh basil leaves packed
• 2 Tbsp roasted pine nuts
• 1/4 cup freshly grated Parmesan

Blend the sun-dried tomatoes, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Stir in the Parmesan and blend once.
Transfer the tomato mixture to a bowl and use as required. Or you can even store it in a refrigerator for a month or so.