Category: BREAD AND ROLLS

Peanut Butter and Chocolate Spread Rolls

Peanut Butter and Chocolate Spread Rolls

This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own Wouldn’t you agree that just about anyone would love to wake up to a freshly baked batch of Peanut Butter and Chocolate Spread Rolls? Mmhm! My…

Homemade Naan

Homemade Naan

If you have never made this flatbread before, then my friends, it is the time for you to make homemade naan. It’s easy, delicious, and perfect for wraps, with grilled food or you can simply make naan pizza. You all know that I love bread…

Basil Pesto and Cheese Rolls

Basil Pesto and Cheese Rolls

Just like any baked goods, these Basil Pesto and Cheese Rolls are pillowy and comforting at every bite. These are soft, tasty and super easy to make.

Basil Pesto and Cheese Rolls

I do not bake as often as before. Perhaps because I cannot stop eating.

Well, to be honest, any type of bread or rolls is just a pure temptation to me. I would take it over any type of cake.

I still do it for other people and for my family too, but like I said just not as often.

These rolls are so delicious. They literally melt in your mouth but my trick is to let them do their thing; rise dough overnight in the fridge and allow them to double in size when before baking.

I mean, yes, you can make them as soon as dough doubles in size, sure. However, that fermentation process is just so neccecery when it comes to having successful rolls.

That has been my personal experience for the last 20 years, so I just want you guys to just experiment and come to your own conclusion.

Basil Pesto and Cheese Rolls

In order to learn you definitely need to fail at least once, and I failed so many times until my bread, rolls, pizza dough, etc. came out great.

Anyhow, these rolls never last too long in my house especially when all of them are at home during breaks or over the weekend.

I hope your family likes them as much as we do. They are really simple as you can see.

TAP HERE FOR YUMMY SIMILAR RECIPES

You do not need much to make them, and even if you do not have a stand-up mixer you can knead the dough with your hands. I have made everything using my hands for 19 years.

This is the first year that I am using a stand-up mixer, but that is only because my husband decided to surprise me, otherwise, I would still use my hands. Trust me on that one!

Basil Pesto and Cheese Rolls

Hey, if you try making these tasty Basil Pesto and Cheese Rolls tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your tasty creations. Thank you so much for your love and support.

YOU MIGHT LIKE THESE RECIPES:

NUTELLA ROLLS

THE BEST CINNAMON ROLLS

CHEESE STUFFED DINNER ROLLS

PEPPERONI PIZZA ROLLS (CALZONE)

PEPPERONI AND BURRATA PIZZA WITH PESTO

TOAST PIZZA ROLL

Baking Recipes
Yield: Makes 12 to 14 Rolls

Basil Pesto and Cheese Rolls

Prep Time: 10 minutes
Bake Time: 35 minutes
Additional Time: 6 hours
Total Time: 6 hours 45 minutes

An easy and tasty recipe for Basil Pesto and Cheese Rolls

Ingredients

DOUGH

  • 1 cup of warm water (240ml), a splash more if needed
  • 1 envelope active dry yeast (1/4 oz/21g)
  • 2 teaspoons sugar (8g)
  • 1 tablespoon extra virgin olive oil (13.3g)+ for greasing bowl
  • 4 cups all-purpose flour (480g)
  • 3 teaspoons salt (17g)
  • 6 oz Basil Pesto
  • 2-3 oz Cheese, (I used swiss cheese)
  • 1-2 tablespoons butter, melted

Instructions

  1. Measure water then adds to dry yeast and sugar. Mix it. When you are using active dry yeast or yeast for pizza you do not have to activate it, but I like to dissolve it in the cup of water anyway.
  2. Measure the flour and add salt then mix it together. Place all the dry ingredients in the work bowl of your stand mixer.
  3. Pour water with yeast and sugar in the flour.
  4. Add the bowl on the mixer and attach the dough hook and turn the mixer to do the job of kneading.
  5. Mix until the dough just comes together, forming a ball and pulling away from the sides of the bowl. Increase the mixer speed to medium and knead for about 5 minutes.
  6. Transfer dough to well oiled larger bowl and cover. Place dough either in the oven or microwave so it could rise. If your oven has a proof setting this is a perfect time to use it, if not just keep it in the turned-off oven. Allow it to rise for the first time for about 45 to 60 minutes. You can make rolls after this point, but I do step 7. and 8. most of the time.
  7. It will double in size. Knead, cover and place in the fridge for about 6-8 hrs/overnight before making rolls.
  8. You do not have to chill the dough, however, they do come out so much better, plus it is easier to roll out. After chilling let it sit at the room temperature for about 15 minutes before rolling out.

FILLING

  1. Dust your working surface with a bit of flour. Roll out dough to (0.635cm) 1/4 inch thick. The size is approximately (38cm) 15 inches wide and (53cm) 21 inches long.
  2. Spread basil pesto from one end to the other, but leave maybe 1/2 inch from the edge so it is easier to roll. Then shred some swiss cheese all over the pesto. You can add more or less and any cheese that you prefer. I will leave this to you.
  3. Slowly roll the dough until you reach the end. Pull ends to have an even end. Slice it in half, then cut the cylinder into 12 to 14 equal slices.
  4. Place cut side up and evenly spaced 9 x 13-inch baking dish.
  5. Cover pan with plastic wrap or a large cotton kitchen towel and set aside in a warm place to let rise for at least 30 minutes to one hour. They need to double in size.

BAKING

  1. Preheat oven to 350°F and bake them for 30 to 35 minutes. This also depends on your oven, and baking dish.
  2. If you are baking in the ceramic dish like I did, then bake at a lower temperature, I would do the same if you choose to bake it in cast iron, however, for a regular metal baking dish I would go to 375F and bake for about 25 minutes or until they are nicely golden brown.
  3. As soon as you pull these rolls out brush them with some butter. I used unsalted butter.

Notes

You may use sun-dried tomato pesto or any other filling with this dough.


Nutella Rolls

Nutella Rolls

Nutella is an absolute favourite in my family, so I thought making Nutella Rolls would be appropriate as well as appreciated. I cannot say they are not. My family honestly licked two trays clean and asked for more. These rolls are soft, sweet, fluffy and…

Cheese Stuffed Dinner Rolls

Cheese Stuffed Dinner Rolls

Extremely tasty, warm and comforting recipe for Cheese Stuffed Dinner Rolls. You will love these soft, garlicky and cheesy bread bombs. If you love soft dinner rolls than you will adore these beauties with cheese, brushed with butter, garlic and herbs. From time to time…

Easy Homemade French Bread

Easy Homemade French Bread

Easy Homemade French Bread

I do not think that there is anything better in this world than freshly baked bread, especially my Easy Homemade French Bread.

Well, my dutch oven for beginners and no-knead bread recipes are amazing, as well.

Anyhow, after many trials and fails, I finally got a winning recipe. I take pride in my bread recipes, so I tested this bread many times. This recipe is more of a “store-bought” copy-cat recipe rather than a true French artisan crunchy baguette.

Tap Here for more bread recipes

With that being said, it is still very delicious bread that I know you will love.

Anyhow, you guys seem to love my easy bread recipes and that makes me so happy. Trust me, you do not have to be a rocket scientist to bake a loaf of bread.

Yes, we all have to measure it in the beginning, but later you will just know what is what.

Easy Homemade French Bread

I must say, without bragging that I probably could make bread with my eyes closed. Well, that’s because I have been baking bread for a very long time.

Not that I am old as a bible, but I was 12 going toward 13 years old when I made my first bread.

I am almost 40 years old, so you see it has been a while since I made my first bread with the messy kitchen and flour all over the floor.

It was a rather unforgettable experience, and as you would typically expect to see on the I Love Lucy show.

baking

With that being said, I have grown a bit and you can say got some experience making bread.

You can make this bread dough with a stand mixer using hook attachment however, you may use a bowl and a wooden spoon as well as your trusty hands to knead it.

I must admit my kids and husband are just like me. We love bread so much, but ever since we went low carb I avoid making it.

Easy Homemade French Bread

The only reason I would bake bread these days is to bring to my neighbors or friends.

However, sometimes I just dearly crave it. I use it my treat. It is nostalgia so I make a couple that we usually finish eating in one day. I know! We have a problem.

If you like this recipe then you might also like these:

No-knead Homemade Bread

No-Knead Homemade Whole Wheat Bread

Dutch Oven Bread for Beginners

Irish Soda Bread

Low Carb Keto Friendly Bread

Easy Homemade French Bread

If you make my amazingly Easy Homemade French Bread, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycoooking.

Thank you so much in advance. I cannot wait to see your creations.

Just to add, as some found it quite unusual that I add oil to my dough. I like the dough much better with a drizzle of oil, however, traditional long baguette or French Bread does not contain any oil or fat whatsoever.

My mother-in-law only uses 4 ingredients to make bread; yeast, flour, salt, and water. Your bread will come out just as good.

Recipe
Yield: Makes 2 to 3 Loaves

Easy Homemade French Bread

Prep Time: 5 minutes
Cook Time: 40 minutes
Rise Time: 2 hours
Total Time: 2 hours 45 minutes

Easy Homemade French Bread

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm water (110° to 115°), 500ml (more if needed)
  • 1 teaspoon sugar
  • 2 tablespoons oil, for greasing if you're using reg. baking pan
  • 3 teaspoons salt, approx. 15g
  • 6 cups all-purpose flour + for dusting

Egg wash is optional

  • 1 egg white
  • 1 teaspoon cold water
  • You may also dust it with extra flour

Instructions

  1. Measure, then combine flour and salt. Stir.
  2. Add yeast and sugar with a splash of warm water to your stand mixer bowl. Mix it to combine then let the yeast activate. I do this even if I am using instant yeast and before adding the flour mixture.
  3. Add flour to the stand mixer bowl, little by little, using a stand mixer with a hook attachment. Then add oil which optional. Traditional Frech Bread does not contain any oil or fat.
  4. Add more warm water as needed. Add the water slowly, 1/2-1 cup at the time until you reach the thickness; NOTE: It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
  5. Keep increasing speed on the stand mixer. Mix until the dough starts pulling away from the sides of the bowl. Drizzle a bit of oil, cover and allow it to rise. You may transfer it to a different bowl.
  6. Let it rest and rise for an hour to up to 2 hours in total. I advise you to keep your down in microwave or (turned off) oven. This will help the dough to rise better.
  7. You can make two or three loaves, depends on the size. If you make 2 then cut the dough in half. Dust your working surface with flour, then using a rolling pin stretch dough in a thinner rectangular shape. You do not need to press it too hard.
  8. As you can see on my pictures, roll the dough, then shape it. You may tuck ends if you wish.
  9. If you do not have a French Loaf baking pan, then grease your baking pan and put the dough in or line up a pan with parchment pepper or use a silicone mat.
  10. Allow dough to proof in the baking pan for the next 20 to 25 minutes. Be patient because this is an important step. You may brush proofed loaves with egg white + water, egg wash or just dust with more flour like I did. It is great either way. You may even add some herbs and seeds if you like.
  11. Slash the dough with a blade or a very sharp knife to allow it to expand during baking. The purpose is primarily to control the direction in which the bread will expand during “oven spring.”
  12. Meantime, Preheat oven to 400F (200C). If your oven is steam oven add water into a little dish that comes with the oven. I will link the below in the notes, an article that I found informative regarding steam while baking bread. Great info so please check it out before baking.
  13. Bake for about 30-35 minutes, or until the crust turns golden brown. Sometimes I like it more deep brown and crunchy and sometimes I like the light golden color of my bread. This depends on your preference.
  14. Allow it to COOL DOWN at least for at least 20 minutes before slicing the bread. This is really important as well. I love hot bread but if you open it too soon while still piping hot the bread could possibly become dense and sticky. Just wait! I like to place my bread on the cookie rack then covering with a cotton kitchen towel.

Notes

You may check out how I make bread without a stand mixer. HERE

Check out this ARTICLE about steam and bread

French Toast Casserole

French Toast Casserole

This is a sponsored post written by me on behalf of Holiday Baking at Publix. All opinions are entirely my own. French Toast Casserole is most definitely a staple food to bake during the joyous holiday season at my house. We use so many amazingly appetizing…

Gluten-Free Peanut Butter Chocolate Bread

Gluten-Free Peanut Butter Chocolate Bread

This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own. This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread. I must admit…

Cinco de Mayo Recipes

Cinco de Mayo Recipes

Cinco de Mayo Recipes

Cinco de Mayo is just around the corner so I put together a round-up of recipes. They all amazing, easy and delicious.

I do not about you, but in my house, we love Mexican cuisine. I make it at least once a week.

Spicy or non-spicy as long as it got Mexican favor I will devour the whole platter or tacos, enchiladas or burritos.

I could pretty much eat refried beans with a spoon. Yes, shamelessly I have done that before. I have no regrets admitting that fact.

So, some recipes are, of course, fusion but nonetheless, they are so tasty and very easy for anyone to prepare.

I really hope you make some my delicious Cinco de Mayo recipes for your celebration.

If you please tag me on Instagram @sandraseasycooking and use my hashtag #sandraseaycooking. Thank you!!!

Without further ado, here is my round-up of amazingly delicious recipes from my blog. Direct links under each image.

Beans, Beef and Rice Burritos

Beef Enchiladas

Cinco de Mayo Recipes

Chili Cheese Fries

Meatless Chili Nachos

Beef Taco Sliders

Chicken Enchiladas

Classic Beef Tacos

Mexican Lasagna

Taco Style Cream Cheese Dip

Taco Style Cream Cheese Dip

Beef Taco Tortilla Bowls

Beef Taco Tortilla Bowls

I wish you safe and happy Cinco de Mayo!

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Easy Low Carb Savoury Scones

Easy Low Carb Savoury Scones

These days I spend experimenting with low carb bread recipes. So, that’s how this easy low carb and I might add keto friendly savoury scones are born. I dearly miss bread, so I had to come with something to satisfy my bread cravings. When I…