Wild garlic pesto rolls

• Preparation time: 20 minutes
• Cooking time: 20 minutes
• Leavening time: 2 hours

• 230 g of wheat flour
• 5 cl of lukewarm water
• 7 g fresh baker yeast
• 5 g of salt
• 50 g of soy cream (or other vegetable cream or not)
• 25 g olive oil
• 1 egg

• about 100g wild garlic (fresh)
• 40 g of pine nuts
• 30 g olive oil
• 30 g of grated Parmesan

The dough:

• Mix lukewarm water (especially not hot) with fresh crumbled baker’s yeast.
• In the salad bowl or bowl of a kneader, place the salt, flour, soy cream, egg, oil and the water-yeast mixture.
• Knead by hand or in a pastry processor at minimum speed for 5 minutes. Form a ball and cover with a tea towel for 1 hour 30 minutes.

The pesto:

• Remove the stems from the wild garlic and rinse the leaves in cold water.
• Coarsely chop the leaves and place them in a small blender with pine nuts, olive oil and Parmesan.
• Mix until a smooth mixture and set aside.
• When the dough has doubled in volume, de-gas it. Flour the worktop then roll it out into a rectangle about 5mm thick. Spread the pesto over the entire surface of the dough, then roll lengthwise into a large sausage (just like cinnamon rolls). Divide into 9 parts.
• Place the rolls in your Peugeot square bakeware dish and let it grow again for 30 minutes covered with a tea towel
• Preheat the oven to 180 °. Once hot, bake for 25 minutes. To be enjoyed hot, warm or cold according to your preference.

Once cooked, reheat 10 minutes at 100 °