RCL – Pesto Rolls

by on September 20, 2012 » Add the first comment.
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2.5 C High Gluten Flour
1/4 C Whole Wheat Flour
1/4 C Basil – chopped finely
1 TBL Yeast
1.5 C Water – PLUS more to develop consistency


Mix all ingredients for 5 minutes slow, and 4 minutes fast
Rest the dough for 10 minutes
Divide and roll into golf ball sized rolls
After rounding, proof for about 30-40 minutes
Bake with steam for 5 minutes at 500 degrees
Then lower the temp to 400 and cook until browned

20 pounds High Gluten Flour, 99PRD011113
2 pounds Crusty Baguette – 10%, 99PRD011409
3 LBS Pesto, 99PRD011680
5 oz Dry Yeast, 99PRD012140
5 Liters Water

Served on Day 3


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