Serve this easy and tasty vegan sourdough pesto rolls for breakfast or even for lunch or dinner with a soup and salad for a light meal.
Sourdough is the new buzz word for homemade breads and baking. Due to the supply chain shortages we are facing for bakers yeast in 2020, sourdough has gained more takers.
The beauty of sourdough is that you can create your own live active yeast by following some simple tips. Check out my earlier post on how to make your own sourdough starter.
For many years on, I have been baking a lot of sourdough recipes. Although, I grew up eating gluten free sourdough preps, it wasn’t until after marriage that I started baking breads. The beginning of my sourdough breads was full of ups and downs, but now after so many years, its getting to near perfect. Wish my photography skills were better.
Like I wrote in one of my previous posts, I want to share more sourdough recipes in the blog. And this vegan sourdough pesto rolls another one of our favorites. I use freshly ground spelt for all my breads and grind the grains with Hawos grain mill. Spelt is easier to digest than regular wheat therefore I use spelt for all our bakes since we have gluten intolerance in the family. Therefore, it was easier to switch and still enjoy the goodness of freshly baked bread with some adjustments. Spelt is not gluten free but the gluten in spelt is easier to digest.
Early spring I made a lot of wild garlic pesto by foraging wild garlic leaves in the woods close to home. Since I made a lot of jars, I wanted a change of recipes with the pesto, so why not use it for bread rolls. We use the pesto for pastas, risotto rice and even as bread spreads. This year I pressure canned a couple of jars, so that we can have some of the spring goodies well into the winter months.
I make sweet bread rolls or pizza rolls, but switch to pesto and other savory fillings too. For this sourdough bread rolls you can also use tomato pesto or basil pesto with a little cheese.
TIPS FOR MAKING VEGAN SOURDOUGH PESTO ROLLS
- Because, Sourdough needs a little planning ahead. Plan at least 12 to 15 hours for the whole bake.
- For the second rise you can get away with 2 hours since the rolls are not that big like the breads for a longer rise.
- Do not add too much water while kneading the dough if you are using spelt or other low gluten flours.
- You can easily keep the proven dough before shaping into the refrigerator before the second prove and bake them the next day. I have done this many times and the breads are a success.
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TOOLS YOU MAY NEED
SOURDOUGH PESTO ROLLS RECIPE
INGREDIENTS YOU WILL NEED
For the dough
100 gm of Sourdough starter
350 gm of freshly ground spelt flour ( you can use wheat too )
7 gm of Himalaya Pink Salt
1 tablespoon of brown sugar
1 tablespoon of olive oil
water as needed.
flour for dusting
For the filling
6 tablespoons of Pesto sauce (or as needed )
HOW TO MAKE VEGAN SOURDOUGH PESTO ROLLS
- Combine the sourdough starter, water, 2 tablespoons of olive oil, sugar, and salt in a large mixing bowl or stand mixer.
- Add water as needed and knead until the dough starts pulling away from the sides of the bowl. Knead until smooth and elastic, about five minutes with stand mixer.
- When the dough feels smooth and silk, cover in a well oiled bowl and leave the dough to rise for a minimum of about 8 to 12 hours.
3. Tip the risen dough onto a lightly floured surface. Preferably an wooden surface. Fold the dough inwards, until all the air is knocked out and the dough is smooth.
4. Roll the dough evenly into a rectangular shape of about 1 to 1.5 cm thickness.
5. Spread the pesto sauce evenly on the rolled dough.
6. Roll the dough tightly and cut to about 3 cms in thickness.
7. Place the rolls evenly spaced into a well oiled rectangular glass dish or deep baking dish to allow for a second proving.
8. Cover the dish with a cling wrap or a wet cloth and prove again for another 2 hours.
9. Heat your oven top and bottom heat to 200 degrees centigrade.
10.If you want you can brush the rolls with a little olive oil (optional).
11. Bake in the hot oven for about 30 minutes or until golden brown.
12. Cool and serve with hot soup or for breakfast.