Italian Pesto Oat Rolls

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Italian Pesto Oat Rolls
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$2000 first prize winner in the bread category of the 7th annual Quaker Oatmeal “Bake It Better With Oats” Recipe Contest.

Ingredients

  • 1-3/4 to 2-1/2 cups all-purpose flour
  • 1 cup Quaker oats (quick or old fashioned, uncooked)
  • 2 cups shredded Parmesan cheese
  • 2 Tablespoons sugar
  • 1 package (.25 ounce) quick-rising yeast (about 2-1/4 teaspoons)
  • 1-1/4 teaspoons salt
  • 1 teaspoon fennel seeds, coarsely crushed (optional)
  • 3/4 cup water
  • 2 Tablespoons olive oil
  • 1/4 cup refrigerated pesto sauce

Instructions

  1. Lightly spray baking sheet with non-stick cooking spray.
  2. In large mixing bowl, combine 1-3/4 cups flour, oats, cheese, sugar, yeast, salt and fennel seeds; mix well. Heat water and oil until very warm (120 to 130 degrees F). Add to flour mixture. By hand, gradually stir until dry ingredients are moistened. Stir in enough additional flour to make a soft dough that pulls away from the sides of the bowl.
  3. Knead dough on lightly floured surface 5 minutes or until smooth and elastic, lightly sprinkling work surface and hands with additional flour if dough is sticky.
  4. Roll dough into 10-inch circle. Cut into 12 wedges. Spread about 1 teaspoon pesto across each wedge. Roll up tightly from wide end. Place rolls seam side down on baking sheet; gently push ends down. Cover with damp cloth. Let rolls rise in warm place 30 minutes. (If desired, after rolls have risen, brush tops very lightly with olive oil and sprinkle with oats.)
  5. Heat oven to 350 degrees F. Bake rolls 20-22 minutes or until light golden brown. Serve warm.

Notes

For bread machines: Add 1-3/4 cups flour, oats, cheese, sugar, 2-1/4 teaspoons bread machine yeast or quick-rising yeast, salt , fennel, water (at room temperature) and olive oil to bread machine pan in the order recommended by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough additional flour to make dough easy to handle. Proceed as directly above.
Yield: 1 dozen

One Response to “Italian Pesto Oat Rolls”

  1. mary louise June 16, 2022 at 9:58 am #

    One of my favorite bread recipes! Enjoy and Bon Appetit, Y’all always with good taste ! MLL

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