8 Serves
125 Mins
In a large mixing bowl, combine the yeast and warm water. Let it sit for 5 minutes until foamy.
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ItalianVitamin K
6 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
160 µg / 400 µgCalcium
237 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
341 mg / 1,250 mgPotassium
108 mg / 4,700 mgSodium
1166 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
5 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Whisk the cooking oil, salt, and sugar into the yeast mixture. Gradually stir in one cup of all-purpose flour to create a sticky base.
Cover the bowl and place it in a warm spot to rise until doubled in size, approximately 60 minutes.
Sift the remaining flour, baking soda, and baking powder together. Gradually fold these dry ingredients into the risen dough until it becomes soft, pliable, and elastic. If the dough remains too sticky, incorporate a small amount of additional flour.
Turn the dough onto a lightly floured surface, cover with a bowl, and let it rest for 2 minutes.
Roll the dough out into a thin rectangle. Spread the basil pesto evenly over the surface, leaving a half-inch border at the edges. Sprinkle with black pepper and Parmesan cheese.
Roll the dough tightly into a log starting from the long edge. Seal the seam with a light brush of cooking oil.
Slice the log into one-inch thick pieces and arrange them in an oiled baking pan, leaving half an inch of space between each roll.
Cover the rolls and let them rise in a warm spot for 30 minutes.
Preheat the oven to 200°C. Bake the rolls for 20 minutes until the crust is light golden brown. Cool on a wire rack before serving.
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Italian