Recipe #3

Recipe #3

Pesto Rolls

Dough (adapted from the Moscow Food Co-op website)

1 1/4 cups water

1 cup of milk

1 tbsp honey

1/2 tbsp yeast

2 tsp salt

1 tbsp melted butter

5 1/2 cups flour

Put the milk and water in a heatproof bowl or measuring cup and heat in the microwave until very warm to the touch. Pour into a bowl and add yeast and honey. Stir until yeast is dissolved and let sit for about five minutes, or not. Add the salt and the butter, stir. Add flour and mix until combined. Remove from bowl and place on floured surface. Kneed for five to ten minutes, adding flour as you go. Don't add too much, as most people do--the dough should be very soft and moist, but should not stick to your hand when squeezed. Don't make it too dry! Place into bowl and cover. Let sit for ten minutes to an hour or longer, depending on how much you want. You don't even have to let it rise if you don't have time, you just won't have as much dough.

Pesto (adapted from the book, Pestos!)

2 cups fresh basil

2 cloves garlic or more

1/4 cup pine nuts

1/2 cup parmesan cheese

1/4 cup olive oil

salt and pepper

water

Put all ingredients into a food processor and chop until it's a fine paste. Add water until paste is the consistency you want. Taste and adjust ingredients as needed.

Pesto Rolls

Preheat the oven to 325 degrees F. Line two baking sheets with wax paper. Roll out dough into a large rectangle on floored surface, about 9 inches by 13 inches or how ever big you want. Spread the pesto all over, like you would spread the cinnamon all over cinnamon rolls. Top the pesto with some more parmesan cheese. Roll up the rectangle of dough like you would a jelly roll (or cinnamon rolls). Cut and place on baking sheets. Sprinkle a little cheese on top if you want. Bake for about 25-30 minutes, until the tops are starting to brown. Remove and let cool. THEN DEVOUR!!!!