These deliciously savoury Gluten Free Pesto Rolls use my game-changing wholemeal savoury bread roll recipe. They are super-easy to make too… Optional dairy free.
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Pushing the gluten free boundaries… Wholemeal Pesto Rolls
I’m so excited to bring you yet another game-changing gluten free wholemeal bread recipe… My deliciously savoury Pesto Rolls.
But pesto or no pesto, when was the last time you really TRULY enjoyed gluten free bread? At Gluten Free Alchemist, it has become a bit of a speciality. And with a recipe as amazingly soft, lasting and versatile as my wholemeal Artisan Gluten Free Rolls recipe, the possibilities for changing, tweaking and pushing the boundaries even further are endless!
Bread making and eating at GFHQ is never a chore or a ‘necessity’. It never involves dry, crumbly, gritty bread. It is a total pleasure that is looked forward to for the sheer JOY that it brings from eating it! And these Pesto Rolls take bread-joy (whether gluten free or not) to the highest level.
The right gluten free bread dough for Pesto Rolls
For those who have tried making gluten free bread at home, I hear your scepticism. Pinwheel rolls require dough that can be moulded right? And gluten free bread dough is a wet batter… right?
Wrong! I have managed to formulate a bread dough that can be kneaded (yes… really!), rolled and shaped. And no… that doesn’t mean that it is either dry or stale. Wholemeal bread at Gluten Free Alchemist is true alchemy. And my artisan shaped savoury breads do not compromise on either nutrition, flavour, texture or shelf-life.
Just like my well-loved recipes for Gluten Free Brown Bread and its gluten free Bread Machine Wholemeal sister, my pinwheel bread lasts. You can generally expect it to stay fresh and soft of crumb for a good 2 to 3 days. (If it hasn’t all been scoffed by then).
What flour blend is used to make my flavoured and savoury bread recipe?
The base flours
To be clear… The wholemeal dough used to make Pesto Rolls is not made with a commercial bag of gluten free ‘bread flour’. I have never yet found one that works universally or flexibly for all gluten free bread (brown or white). And if you want bread that is flavoursome, has a real bread texture and lasts more than an hour before going stale, the flour blend seriously matters.
Thus, making gluten free Pesto Rolls will require you mix together a handful of carefully picked gluten free flours that together offer the balance of starch, protein, binding and structure to reach wholegrain bread perfection. The good news is that I’ve done all the thinking and development for you. All that is needed is to source the flours and bake!
To be as accessible as possible, the recipes offered include several substitution options for the key flours that I know people can additionally react to… So, there’s a version with oats (that also includes my rice-free GFA flour blend B for those that use it anyway). And a ‘build your own recipe’ with options to go oat free, corn free, rice free and buckwheat free too.
And because I get asked frequently, I use 3 on-line UK sources to buy flour… Shipton Mill, Healthy Supplies and Pure Gluten Free.
Ground Psyllium Husk and Milled Flax Seed
Both psyllium husk and flax are important ingredients to achieving the bread texture and structure in this recipe for Pesto Rolls. For that reason, I don’t recommend making any substitution. Xanthan gum will NOT offer either the stretch or shelf-life. And Chia is liable to add significant density, resulting in a bread that is heavy and ‘tight’.
The Leavening – Yeast and Bicarbonate of Soda
The main leavening agent in gluten free Pesto Rolls is Yeast. Specifically INSTANT yeast. This is the type of yeast that does not require pre-activation and that only requires one rise. It is not the same as dried active yeast.
Although I haven’t tried substituting Instant yeast for dried active yeast, there is no reason why it won’t work… But bear in mind that using dried active yeast needs 2x the quantity of Instant Yeast (so use 14g for the recipe below). And it will require activation with a little of the hand warm water (taken from the quantity stated in the recipe) as well as a ‘double proof’.
To double proof: When the dough has been mixed, leave to rise until double in size in the bowl… Then ‘knock back’ and re-knead before rolling and shaping into pesto rolls and rising again ready to bake.
Because of the particular structure of gluten free flours, the very little addition of bicarbonate of soda offers an extra boost. If you are particularly sensitive to the taste of bicarb, it can be substituted for gluten free baking powder. Again however, the amount of baking powder used must be at a level 2x that of the bicarb (1 tsp baking powder for every ½ tsp bicarb).
Can I use milk instead of milk powder + water for pesto rolls?
Yes. It is reasonable to substitute the milk powder + water for straight milk when making pesto rolls. The milk used can be either dairy or dairy free. Use milk at the same quantity as the water stated in the recipe. Just be sure to warm the milk to the correct temperature so that the yeast is not killed and is activated properly in the dough.
Bread Ingredient Substitution Guide for Gluten Free Alchemist wholemeal
There may be other ingredient substitutions that are helpful when making gluten free wholemeal savoury bread. Although written to accompany my original Gluten Free Brown Bread recipe, the basic principles are the same for Pesto Rolls too. If you would like to download a copy you can fill in the box below.
Top tips for making perfect gluten free pinwheel bread Pesto Rolls
1. Follow the recipe
Any recipe (including for pesto rolls) is a road-map… The instructions that explain how to make the dish.
When baking gluten free, the instructions and the ‘look’ of the mixture may be very different to what you are used to. And equally, with my artisan gluten free breads, the dough may also seem very different to other gluten free bread ‘batters’. If you don’t follow the recipe, the result will not be the same.
2. Hydrate the mixture thoroughly
Gluten free flours, psyllium and flax are thirsty things… It is really important (to get the best result) to hydrate the mixture thoroughly. This will allow the correct structure and pliability to develop in the bread dough before working and shaping it. Leave the mixture to hydrate for a full 10 minutes as stated in the recipe.
3. Use the right size eggs
The moisture content for my savoury bread is carefully balanced and the size of eggs could make or break the recipe. Not all eggs are equal.
I use UK large eggs. But these may be named anything from ‘large’ to ‘extra large’ or ‘jumbo’ depending on where in the world you live. Check out my International Guide on Egg Size and Weight to know what eggs you are using and weigh the eggs to be sure they are within the correct range overall.
4. Check the temperature of the liquid
Whether you use warm water or milk for making Pesto Rolls, it is essential that it is at the right temperature. Liquid which is too hot will kill the yeast. And if the yeast is dead, the dough won’t rise. The optimum temperature is 38 C/100 F. That is hand-warm. If in doubt, check with a food thermometer.
5. Knead the dough well
Kneading may not be something you have done for a while… Gluten free bread is most often a ‘batter’ that is sticky and unworkable. However, the dough for Pesto Rolls is different. And it does require kneading for the best smoothness and pliability ready to be rolled and shaped. Just be sure to take note of the next tip…
6. Wear gloves and oil hands as well as rolling pin well
When kneading the dough (and because you must not add any extra flour to the mix), it will be important to oil both your hands and the rolling pin to prevent sticking. For a full list of tips on how to shape the dough, see my post on Artisan Gluten Free Dinner Rolls.
But I absolutely recommend investing in some food-safe vinyl food gloves, as these will enable you to really work the dough well without any sticky mess. Sainsbury’s usually have them (the only UK supermarket I’ve found that does). And failing that, they can be found at Amazon.
7. Drain the pesto before spreading on the dough
I’ve made Pesto rolls with and without draining the pesto first. And to be honest, both ways work. However, if you drain the pesto first, it is easier to spread and to roll the dough and the bread will be less oily.
But don’t throw away the oil! It’s great for frying up mushrooms, potatoes and all sorts of other delights.
Better still… Make your own Pesto using my Easy Classic Basil Pesto Recipe… It’s way less oily and packed with flavour that simply won’t be found in a jar.
8. Use a very sharp knife to cut the dough
Once the dough has been filled and rolled up into a long sausage shape, it will need to be cut into individual rolls before baking. Make sure the knife is very sharp for the cleanest cut. And even better… rub it with oil using kitchen paper too.
It’s up to you how thick you cut the pesto rolls. The one’s shown in the photos were cut quite thin at about 2 cm… But for a more substantial roll, they can be cut 3 to 4 cm wide.
9. Don’t forget the egg or milk wash
Brushing the dough buns with egg wash or milk is always a good idea when baking bread rolls… Once baked, it provides for a lovely crisp surface and a beautiful sheen that adds to the appearance.
But with gluten free rolls, anything that helps seal the surface will also support the retention of moisture. So be sure to remember this step before the Pesto Rolls hit the oven.
10. Add steam to the oven when baking the Pesto Rolls
Adding steam to the oven helps the bread dough to complete its rise (the ‘oven spring’) while maintaining flex, by keeping the surface moist. While there are lots of ways to do this, the easiest is by either placing an oven-proof dish of boiling water at the bottom of the oven… Or (if your oven has one) setting the steam function for the start of the bake and then again once or twice more (about 5 minutes apart).
Can I use this pesto rolls recipe to make pull apart dinner rolls?
The way you bake Pesto Rolls is up to you. They will hold their shape and bake well as individual rolls. But can also be placed closer together (with a gap of about 1 to 2 cm) to rise and bake into pull-apart (or tear and share) rolls. Perfect for parties and shared dinners.
If you want them to bake together as a circle, just space them next to each other in round (base-lined) baking tins before they proof and bake.
How to store gluten free Pesto Rolls
These gluten free Pesto Rolls will stay fresh enough to eat ‘straight’ for 2 to 3 days after baking providing they are stored in an airtight bag at a cool room temperature. If you live in a hot climate, try to store them in a cooler cupboard or larder so that they won’t ‘sweat’. If you do need to store in the fridge, they may need heating in the oven (in foil) or popping in the microwave to maintain softness.
Can I freeze Pesto Rolls?
Yes. Baked Pesto Rolls are fine to be frozen ready to be defrosted whenever you need them. But make sure they are frozen on the day of baking… And as soon as possible after they have cooled. Freeze in airtight freezer bags or containers.
When ready to defrost, either bring naturally to room temperature. Or… Pop in the microwave for a few seconds (or oven for a few minutes (preferably wrapped in foil)) to enjoy them hot and fresh.
Can I make Pesto Rolls dairy free?
Yes… Pesto rolls can be made dairy free with a simple substitution of milk powder (or milk) and the use of vegan pesto (now widely available in supermarkets). Although the recipe below adds cheese, this can be easily omitted or replaced with a dairy free alternative.
Ready to make the most amazing Gluten Free Pesto Rolls?
And with no further explanations… Here’s the recipe for my utterly delicious, gluten free wholemeal very Pesto Rolls with a little added cheese. I hope you enjoy them. Try them with Red Pesto too! SO good 😁
Don’t forget to let me know how you get on… Leave a comment, rate the recipe and tag me on social media (#glutenfreealchemist) with your yummy photos of how they turned out. You’ll find me on Facebook, Instagram, Pinterest and Twitter.
And for lots of other recipe inspiration, head over to my Gluten Free Recipe Book Index…
Thanks for visiting Gluten Free Alchemist.
Other delicious boundary-breaking Gluten Free Bread bakes you will love
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Why not make your own Pesto for this recipe using my Easy Classic Basil Pesto Recipe?
Wholemeal Pesto Rolls – Recipe 1 (No Oat No Corn)
Key equipment
- airtight container (to mix dry ingredients)
- fine mesh sieve
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- vinyl gloves (to make handling dough easier)
- sharp knife or baking string
- Oven
Ingredients
Dry Ingredients for bread dough
- 100 g sorghum flour
- 100 g teff flour (I use white teff flour)
- 160 g tapioca starch
- 40 g buckwheat flour
- 40 g potato starch
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk grind into a powder in a blender
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 2 tsp dried basil optional
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower oil or alternative such as olive
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER – optimum temperature 38 C/100 F
Pesto and Cheese Filling
- 240 g good quality pesto approx weight – I used Sacla Classic Basil Pesto – drained of base oil for preference using fine mesh sieve.
- 160 g mature cheddar cheese grated (optional)
- 120 g grated mozzarella pizza cheese the pre-grated packet variety (optional)
To shape and decorate
- olive oil to oil hands
- 1 egg + a little milk for egg wash
Instructions
To make the gluten free bread dough
- Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder, herbs and yeast) in an airtight container and shake vigorously to blend.
- Line a couple of baking trays with good non-stick baking paper (or if you want to make as a 'round', base-line two 9 inch round baking tins).
- In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam well on the top as it is whisked.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until very well blended. The mixture should look like porridge when done.
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
- While the dough hydrates, grate the cheddar and mix with the grated mozzarella. Set aside.
- After the dough has hydrated, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge and will hold its shape. Set aside.
Rolling and filling the dough
- Lay a large piece of good quality non-stick baking paper on the counter-top to work on.
- Lightly oil the surface of a large rolling pin.
- Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil.
- Divide the dough into two halves. Take the first half and gently work and knead in your hands until it becomes a smooth dough.
- Place the kneaded piece of dough on the baking paper and flatten into a rough rectangle shape.
- Using the oiled rolling pin, roll the dough into a rectangle approximately 35 cm x 25 cm (14 inches x 10 inches). If the pin starts to stick, rub a drop more oil into the pin's surface.
- Using the back of a spoon, spread half the (preferably drained) pesto across the whole surface of the rolled dough.
- Sprinkle half the cheese across the top, leaving a 2 cm (1 inch) border clear of extra toppings down the straightest long side. This will be the join.
Roll the filled dough into a spiral
- Turn the rectangle on the baking paper so that the long 'un-topped' edge is closest to you.
- Turn the opposite side of the dough over on itself by about 1½ cm (½ inch) all the way along. Support the turn by pulling up the back of the baking paper to hold it in place.
- With the help of the baking paper, continue to roll the dough over itself into a spiral as tightly as possible, pulling the baking paper to help you as you go. Push the last edge into the dough roll to hold it together, but don't smooth as you may wish to further tighten each roll after cutting.
Cutting the dough into rolls
- Next, cut the spiralled dough sausage into 9 equal pieces. If the ends are particularly uneven, these can be trimmed off first as preferred.
- To cut, use a very sharp knife that has been lightly rubbed with oil, or a piece of baker's twine/string. Mark out nine even pieces by scoring the top before you start. Then cut through one by one.
- If having cut the dough, the spirals look like they need to be tighter, take each in turn and (while on the baking paper), carefully loosen the join and unroll, re-rolling more tightly. Use hands to hold the filling into the sides as you roll, so that it doesn't get lost.
- Carefully transfer the dough pesto rolls to a prepared baking sheet. Leave a reasonable gap (a couple of cm) between each for expansion when they rise. Arrange in rows to bake on a baking sheet or in a round tin, place one roll centrally and the others evenly round the sides.
- Lightly drape a large piece of clingfilm over the dough rolls (be sure the rolls are not restricted) and set to one side.
Repeat the process for the second half of the dough and fillings
- Repeat the kneading, rolling and filling process with the remaining dough and filling ingredients. When transferred to the baking sheet/tin, cover with clingfilm as instructed above.
Proving the pesto rolls
- Place the trays in a warm place to prove for about 45 minutes to an hour (dependent on room temperature), until the dough rolls are nearly double in size. (If the room temperature is very cold, you can speed the process by placing the tray over a bowl of steaming (but not boiling) water.
Egg-wash and decoration
- While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the rolls with egg-wash.
Bake the rolls
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough buns into the oven.
- Bake for between 20 to 25 minutes (approx)… possibly more depending on the size of rolls, until golden.
- Remove from the oven and transfer the rolls to a wire rack to cool.
- Can be eaten warm or cold.
- Store in an airtight bag at room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
** © 2019-2023 Kate Dowse All Rights Reserved. Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist.**
Wholemeal Pesto Rolls – Recipe 2 (with Oat Flour)
Key equipment
- airtight container (to mix dry ingredients)
- fine mesh sieve
- whisk (hand or electric) + dough hook attachment (optional)
- kettle/microwave
- measuring jug
- vinyl gloves (to make handling dough easier)
- sharp knife or baking string
- Oven
Ingredients
Dry Ingredients for bread dough
- 250 g Gluten Free Alchemist Rice Free Blend B see NOTES for B blend and flour ratios
- 60 g tapioca starch (additional to above)
- 130 g gluten free oat flour To make at home : grind GF oats in a blender
- 18 g milled (ground) flax seed
- 35 g ground psyllium husk grind into a powder in a blender
- 6 g fine sea salt (= 1 tsp)
- 4.5 g bicarbonate of soda (= ½ tsp)
- 3 tbsp dried milk powder or 2 tablespoons coconut milk powder
- 2 tsp dried basil optional
- 7 g INSTANT dried yeast I use Allinsons Easy Bake – Note : This is an INSTANT yeast
Wet Ingredients
- 3 large eggs combined weight in shells 195-200g (at Room temperature UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp sunflower oil or alternative such as olive
- 1 tbsp runny honey (24g)
- 1½ tsp lemon juice
- 370 g/ml hand-warm water This is just hand warm and NO HOTTER – optimum temperature 38 C/100 F
Pesto and Cheese Filling
- 240 g good quality pesto approx weight – I used Sacla Classic Basil Pesto – drained of base oil for preference using fine mesh sieve.
- 160 g mature cheddar cheese grated (optional)
- 120 g grated mozzarella pizza cheese the pre-grated packet variety (optional)
To shape and decorate
- olive oil to oil hands
- 1 egg + a little milk for egg wash
Instructions
To make the gluten free bread dough
- Mix together the dry ingredients (flours, flax, psyllium husk, salt, bicarbonate of soda, milk powder, herbs and yeast) in an airtight container and shake vigorously to blend.
- Line a couple of baking trays with good non-stick baking paper (or if you want to make as a 'round', base-line two 9 inch round baking tins).
- In a large bowl, lightly whisk together the eggs, oil, honey and lemon juice to combine.
- Add the hand-warm water and whisk through with the other wet ingredients. It should foam well on the top as it is whisked.
- Next, add the dry ingredients and beat well to blend (preferably using an electric whisk with a dough hook attachment). If you don't have a dough hook, use a sturdy silicone/wooden spoon and beat hard until very well blended. The mixture should look like porridge when done.
- Place the bowl to one side and leave to stand untouched for a full 10 minutes. This is important and will enable the flours to absorb the liquid and hydrate fully.
- While the dough hydrates, grate the cheddar and mix with the grated mozzarella. Set aside.
- After the dough has hydrated, beat the mixture hard again (with dough hook or spoon) until stiff and holding its shape. The dough ‘batter’ will resemble very thick porridge and will hold its shape. Set aside.
Rolling and filling the dough
- Lay a large piece of good quality non-stick baking paper on the counter-top to work on.
- Lightly oil the surface of a large rolling pin.
- Preferably wearing close-fitting vinyl food gloves, lightly oil the hands with a tiny drop of olive oil.
- Divide the dough into two halves. Take the first half and gently work and knead in your hands until it becomes a smooth dough.
- Place the kneaded piece of dough on the baking paper and flatten into a rough rectangle shape.
- Using the oiled rolling pin, roll the dough into a rectangle approximately 35 cm x 25 cm (14 inches x 10 inches). If the pin starts to stick, rub a drop more oil into the pin's surface.
- Using the back of a spoon, spread half the (preferably drained) pesto across the whole surface of the rolled dough.
- Sprinkle half the cheese across the top, leaving a 2 cm (1 inch) border clear of extra toppings down the straightest long side. This will be the join.
Roll the filled dough into a spiral
- Turn the rectangle on the baking paper so that the long 'un-topped' edge is closest to you.
- Turn the opposite side of the dough over on itself by about 1½ cm (½ inch) all the way along. Support the turn by pulling up the back of the baking paper to hold it in place.
- With the help of the baking paper, continue to roll the dough over itself into a spiral as tightly as possible, pulling the baking paper to help you as you go. Push the last edge into the dough roll to hold it together, but don't smooth as you may wish to further tighten each roll after cutting.
Cutting the dough into rolls
- Next, cut the spiralled dough sausage into 9 equal pieces. If the ends are particularly uneven, these can be trimmed off first as preferred.
- To cut, use a very sharp knife that has been lightly rubbed with oil, or a piece of baker's twine/string. Mark out eight even pieces by scoring the top before you start. Then cut through one by one.
- If having cut the dough, the spirals look like they need to be tighter, take each in turn and (while on the baking paper), carefully loosen the join and unroll, re-rolling more tightly. Use hands to hold the filling into the sides as you roll, so that it doesn't get lost.
- Carefully transfer the dough pesto rolls to a prepared baking sheet. Leave a reasonable gap (a couple of cm) between each for expansion when they rise. Arrange in rows to bake on a baking sheet or in a round tin, place one roll centrally and the others evenly round the sides.
- Lightly drape a large piece of clingfilm over the dough rolls (be sure the rolls are not restricted) and set to one side.
Repeat the process for the second half of the dough and fillings
- Repeat the kneading, rolling and filling process with the remaining dough and filling ingredients. When transferred to the baking sheet/tin, cover with clingfilm as instructed above.
Proving the pesto rolls
- Place the trays in a warm place to prove for about 45 minutes to an hour (dependent on room temperature), until the dough rolls are nearly double in size. (If the room temperature is very cold, you can speed the process by placing the tray over a bowl of steaming (but not boiling) water.
Egg-wash and decoration
- While the rolls are proving, prepare the egg-wash by lightly beating an egg with a little milk.
- Pre-heat the oven to 190 C/375 F/Gas 5. Be sure to place a heat-proof dish at the bottom ready to add boiling water before baking (boil a kettle in advance). OR set the oven to steam at three x 5 minute intervals once the rolls are ready to bake.
- When the dough has risen, lightly brush the rolls with egg-wash.
Bake the rolls
- Just before baking, carefully fill the heat-proof dish with boiling water (or check the oven's steam setting) and then place the dough buns into the oven.
- Bake for between 20 to 25 minutes (approx)… possibly more depending on the size of rolls, until golden.
- Remove from the oven and transfer the rolls to a wire rack to cool.
- Can be eaten warm or cold.
- Store in an airtight bag at room temperature or freeze on the day of making.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Looks tasty!! Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!
You’re welcome Dee. Thank you for hosting x
Love savory rolls like these! Yum! Thanks for sharing at Fiesta Friday party!
Me too Jhuls. I am so excited to have achieved these xx
These Pesto Rolls look absolutely delicious.. Perfect recipe for my Pesto loving family.
Thanks you so much Sandhya. They are super-yummy x
These look absolutely delicious, love the combination of pesto and cheese with the bread dough.
Thanks Lesley… They’ve fast become a huge favourite here xx
Those look and sound absolutely wonderful! I’m sure my pesto-addict daughter would love them!
Thanks for joining in with #CookBlogShare
Thanks you Helen. My pesto-addict loves them too. And I’m super-proud of my recipe, so more than happy to make them for her xx