– I used whole wheat bread flour for the dough, you can substitute this for regular bread flour, or all purpose flour. You may need all the flour, only 3 cups or somewhere inbetween – you only need enough for a smooth, soft dough.
– You can leave out the passata if you want, pesto rolls are just as awesome (although if you do, I’d recommend sprinkling on 1/2 cup of chopped black olives )
– To make the perfect place for dough to rise:
-While I make the bread dough, I put a ramekin 2/3 filled with water into the oven
-Then I preheat the oven to 120 degrees F (50 degrees C) (which is the lowest temp I can get).
-Once the dough is made, I turn off the oven, put the dough inside and leave it to rise.
– If you cba to cut the dough into separate rolls, then just cut the rolled up dough in half, pinch the ends shut and bake on a cookie sheet for 30-40 minutes (a.k.a. make a stromboli)
For the Bread Dough:
- 2 1/2 tsp (a 1/4 oz packet) active dried yeast
- 1 cup + 2 tbsp , (280 ml) water
- 2 tbsp sugar
- 2 tbsp oil
- 3 to 4 cups , (400 to 530 g) whole wheat flour (see notes)
- 1 tsp salt
For the Filling:
- 1/2 cup (125 ml) pesto
- 1/2 cup (125 ml) passata
- a 4 oz , (110 g) ball of mozzarella, finely chopped
- Combine the warm water, yeast and sugar in a large bowl. Stir in the oil, then half the flour. Mix in the rest of the flour, reserving 1/2 cup.
- Sprinkle the 1/2 cup of flour onto a clean work surface. Tip the contents of the bowl out onto the floured work surface and knead for 5-10 minutes until it's smooth and you've kneaded in all the flour.
- Lightly grease the bowl with some oil, put the dough into the bowl, cover with a clean dish towel. Leave in a warm place (see notes) to rise until doubled in size (around 1 hour).
- Once risen, lightly sprinkle a work surface with some flour (you can use all purpose flour for this). Tip the dough out and roll it into a 28" by 12" rectangle (it'll be thin!).
Spread with the passata, then the pesto, then scatter over the chopped mozzarella.
Starting at the long edge, tightly roll the dough up into a sausage shape.
Use a piece of thread / unflavoured dental floss, or a sharp knife to cut the dough into 2″ thick pieces. Place into a greased baking dish, or onto a lined cookie tray, 1/2″ apart (alternatively, grease a regular sized muffin tin and bake the rolls individually in that).
Cover with a clean dish towel and leave to rise again for 15-20 minutes while you preheat your oven to 350 degrees F.
Bake for 25-35 minutes until well risen and browned.