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Whole Wheat Pesto, Tomato and Mozzarella Rolls

Author Izy


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!).