Pesto bread rolls

Eaten straight from the oven, these rolls taste just like freshly baked bread should – crisp on the outside, soft on the inside and although there’s a few steps to make them, they’re easy and quick to prepare. Enjoy as part of a main meal or share with friends and family…everyone will love these…

Lightly grease a 21cm square baking tin with oil. 

In a bowl or jug, stir together psyllium husk and water. After ~45sec., a gel will form. Set aside. 

Dust a clean workbench with extra FATE mix. In a large bowl, stir FATE mix, sugar, yeast, baking powder, gum, and salt.  

Make a well in centre, add psyllium gel, milk alternative, and oil.  Using a spoon, stir ingredients until they just come together, this is your dough.  Place this dough onto the dusted workbench. Using palm of hands, knead 6-8min., until dough surface is smoothed (re-dust workbench with FATE mix, if dough becomes too sticky and unworkable, during kneading). 

Divide dough into 2 equal portions.   While working with 1 piece of dough, cover the other with a damp tea towel to prevent it becoming dry. 

On FATE dusted workbench, roll 1 piece of dough into a rectangle; ~22cm x 36cm (~ ½cm thick). Spread ½ pesto in an even thin layer, over dough, to the edges. 

Using a sharp knife, cut dough evenly widthways into 6 x ~6cm wide dough strips. Roll each strip to the end. Repeat steps 6 and 7 to make 12 rolls in total.  Arrange rolls, seams down, in prepared tin, in a 3 x 4 grid layout. 

Cover baking tin with cling film, and prove rolls in a warm place, 1 ¼ hr, until doubled in size.

Pre-heat oven to 180°C.  Lightly brush rolls with extra oil.  

Bake 25min., until golden brown on top.  Serve warm.