If you are partaking in the 80/20 lifestyle, it is absolutely necessary that you make THESE one of your 20s. You know me and pretty food. I'm all over it like ribbon on presents, like marshmallows on cocoa, like skis on snow.
Make your own pesto (see mine for Basil-Pecan Pesto below) or use store-bought!
Holiday Pesto Pinwheel Rolls
Makes ~28 rolls
1 package active dry yeast
1/4 cup warm water (110 degrees)
1 Tbsp white sugar
1 1/3 cup warm milk (110 degrees-- heat in microwave)
1/4 cup melted butter
1/4 cup brown sugar, packed
1 tsp salt
1 cup whole wheat flour
2 2/3 cups bread flour + more for rolling
1/2 tsp olive oil
2 Tbsp milk
Basil Pecan Pesto
2 cups fresh basil leaves, packed
2 Tbsp olive oil
2/3 cup chopped pecans
1 cup Parmesan Romano cheese, shredded
1 1/2 tsp minced garlic
1/4 tsp salt
In large mixing bowl, dissolve yeast in warm water, then add sugar and let stand 5 minutes until yeast foams. Stir in the milk, butter, brown sugar, salt, and wheat flour. Add bread flour gradually and mix to make a stiff dough. Turn out onto lightly floured board and knead in remaining flour until dough is smooth, ~10 minutes. In another mixing bowl, place 1 tsp olive oil. Place dough ball into bowl, and turn over to grease top. Cover and let rise in warm place until doubled, ~1 1/2 hours.
While dough is rising, combine pesto ingredients in a food processor and mix until a smooth puree is formed. Place in refrigerator until ready to use.
When dough has risen, punch dough down and divide into two pieces. On a lightly floured surface roll out each into a 1/4" thick rectangle. Spread pesto evenly onto each rectangle, being sure to get close to the edges. Roll dough tightly, lengthwise. Use a sharp knife to slice into 1 inch pieces and arrange on two lightly greased baking sheets, 1" apart. Let rise until doubled, ~1 hour.
Preheat oven to 375 degrees. Whisk together egg and milk. Lightly brush the tops of each roll with egg wash. Bake rolls on middle racks of oven until golden, 12 to 18 minutes.