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Wild garlic pesto rolls

IMG_0087 - Peugeot Saveurs

For 9 small rolls:

  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Leavening time: 2 hours

For the dough:

  • 230 g of wheat flour
  • 5 cl of lukewarm water
  • 7 g fresh baker yeast
  • 5 g of salt -50 g of soy cream (or other vegetable cream or not)
  • 25 g olive oil
  • 1 egg

For the pesto:

  • about 100g wild garlic (fresh)
  • 40 g of pine nuts
  • 30 g olive oil
  • 30 g of grated Parmesan


The dough:

  • Mix lukewarm water (especially not hot) with fresh crumbled baker’s yeast.
  • In the salad bowl or bowl of a kneader, place the salt, flour, soy cream, egg, oil and the water-yeast mixture.
  • Knead by hand or in a pastry processor at minimum speed for 5 minutes.Form a ball and cover with a tea towel for 1 hour 30 minutes.

The pesto:

  • Remove the stems from the wild garlic and rinse the leaves in cold water.
  • Coarsely chop the leaves and place them in a small blender with pine nuts, olive oil and Parmesan.
  • Mix until a smooth mixture and set aside.
  • When the dough has doubled in volume, degas it. Flour the worktop then roll it out into a rectangle about 5mm thick. Spread the pesto over the entire surface of the dough, then roll lengthwise into a large sausage (just like cinnamon rolls). Devide into 9 parts.
  • Place the rolls in your Appolia dish and let it grow again for 30 minutes covered with a tea towel
  • Preheat the oven to 180 °. Once hot, bake for 25 minutes. To be enjoyed hot, warm or cold according to your preference.

Once cooked, reheat 10 minutes at 100 °!