With ACOF just around the corner, we thought it was time to get a little practice in — and who better to help than The Healthy Baker, who are generously supplying the flour for this year’s festival.
A family-owned Australian flour mill, The Healthy Baker is all about quality flour made from carefully selected Australian wheat. Their range is milled with care and designed to make good baking a little easier — whether you’re a seasoned baker or just like the idea of making something delicious from scratch.
See the recipe below for their Pesto Rolls. Soft, savoury and packed with flavour, these are perfect for the lunchbox or to accompany your next camp oven cookup.
Ingredients
- 325g Wholemeal Plain Flour Mix
- 150g white bread flour
- 300mL warm water
- 7g dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 5 tablespoon pesto
- 1 tablespoon milk
Instructions
1. Combine the wholemeal flour and white bread flour, yeast and sugar in a large bowl. Then stir through the salt. Make a well in the centre and pour in the warm water, ensure is not hot as this will kill the yeast. Then add in the pesto.
2. Use a wooden spoon to combine into a dough and then tip onto a lightly floured surface and knead for 10mins. Place into an oiled bowl and then cover the bowl with a tea towel and leave to rise in a warm drought free area for 2 hours or until doubled in size.
3. Punch the dough down to release the air. Divide the dough into 12 equal pieces. Fold the corners of the ball into the base to shape in the palm of your hand. Then place on a lightly floured baking tray. Place rolls 2 inches apart. Cover with a tea towel and then allow to rise for another 30mins or until doubled in size.
4. Meanwhile preheat the oven to 200C.
5. Brush the rolls with milk and then bake in the oven for 25min until golden brown.
