Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/obedennye-bulochki-rolly-s-pesto-i-motsarelloj/РЕЦЕПТ PESTO>>
We prepare the dough.
Yeast is dissolved in milk. Add butter, sugar and salt. Gradually adding flour, knead the soft dough. If the flour is gone, but the dough is still a little thin, add a little more to the desired consistency.
Cover the dough with a lid or foil and leave for proofing. Depending on the ambient temperature, it will take from 40 minutes to 1.5 hours. During this time, the dough should double in volume.
The dough that has come up is kneaded and stretched (or rolled out) into a uniform rectangular layer about 1 cm thick.
Spread the dough with pesto, leaving about 3 cm clean from one wide edge.
Sprinkle with grated mozzarella.
Roll into a roll towards the sauce-free edge.
Cut crosswise into 12 pieces. It's most convenient for me to do this with a cake string. We put the ends up in a greased form with butter (I have a diameter of 21 cm).
You can put them individually on a regular baking sheet lined with parchment.
Leave for re-proofing in a warm place for another 30-40 minutes. The blanks should double in volume.
If desired, lubricate with a mixture of yolk and milk and send it to an oven preheated to 180 degrees. Bake until cooked and golden brown, about 30 minutes.
Serve warm.
Enjoy your meal!
This recipe for lunch rolls with pesto and mozzarella has been tested and prepared by chef Tatiana Nazaruk, author of the Delicious Blog.
Do you want to thank me? It's easy!
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