Savory buns with pesto and cheese
8 servings
120 minutes
Savory rolls with pesto and cheese are an exquisite blend of Italian flavors and aromas. The delicate dough infused with the scent of pesto takes on a unique character thanks to the combination of cheeses: feta, Gruyère, and soft cheese. The rolls have a golden crust and airy texture, while their filling reveals a rich, slightly tangy flavor with herbal notes. The Italian roots of this recipe trace back to traditional baked goods adorned with aromatic sauces that grace family gatherings. They are perfect as a standalone snack, an addition to soups or salads, and as a delightful treat for cozy evenings. Hearty and fragrant, they will delight Mediterranean cuisine lovers and leave a pleasant impression after each tasting.
1
Dissolve the yeast in warm water with added sugar.
- Fresh yeast: 10 g
- Water: 200 ml
- Sugar: 15 g
2
Add 2 tablespoons of flour to the yeast.
- Wheat flour: 750 g
3
Place the dough starter in a warm place for 10-15 minutes.
4
Sift the flour, add warm milk, vegetable oil, the dough starter, and add 1 teaspoon of salt.
- Wheat flour: 750 g
- Milk: 200 ml
- Sunflower oil: 200 ml
- Salt: 1 teaspoon
5
Add pesto.
- Pesto: 50 g
6
Knead the dough for 10 minutes. Transfer to a deep bowl greased with vegetable oil and cover with plastic wrap. Leave for 1.5–2 hours.
- Sunflower oil: 200 ml
7
Prepare the cheese filling. Grate hard cheese on a coarse grater and soften feta cheese with a fork. Combine all the cheese in a bowl and mix thoroughly.
- Feta cheese: 200 g
- Gruyere cheese: 100 g
- Soft cheese: 100 g
8
Divide the dough into equal parts (10-12 pieces).
9
Roll each piece into a sheet, place the filling on one edge, and cut the remaining space into thin strips about 0.5 cm thick, reaching to the filling.
10
Start rolling the roll from the cheese side. It should turn out to be a striped sausage.
11
Brush the buns with egg yolk and place them in an oven preheated to 180 degrees. Bake for 20-25 minutes.
- Egg yolk: 2 pieces
12
The dish is ready.