Pesto pinwheels
100 ml lukewarm water
1 tbsp sugar
2 tsp dry yeast
250 g flour
1 egg
½ tsp salt
3 tbsp oil
Filling:
1 jar of pesto
100 g grated mozzarella
Dissolve the yeast in the lukewarm water along with the sugar. Let the mixture sit for 5-10 minutes until frothy.
Combine the yeast mixture with the flour, salt, egg and oil. Knead the dough until smooth and elastic.
Place the dough in a warm spot and let it rise for about 40 minutes, or until it has doubled in size.
Roll the dough into a rectangle measuring approximately 40 x 30 cm. Spread the pesto evenly over the surface, and sprinkle the grated mozzarella on top.
Roll the dough tightly from the long side into a log. Slice the log into 12 even pieces and place the rolls on a baking sheet lined with parchment paper.
Place the rolls in a cold oven and set the temperature to 100°C. Allow the rolls to rise for 20-30 minutes.
Increase the oven temperature to 190°C and bake the rolls for 10-12 minutes, or until they turn golden brown around the edges.