Sourdough Basil Pesto Rollups

lunchman · 08-01-2021, 03:35 PM

Sorry, or thankfully, no songs that go with this cook.

What to do with a weekend sourdough feeding and homemade Pesto that needs to be used? Marry them together into:

Sourdough Pesto Rollups of course!

I found a recipe and started on the dough yesterday after feeding my starter. The recipe used nothing but wheat flour which I don't like doing since it yields a weird dough consistency. So I went half AP flour, half wheat flour which was still too much wheat. I prefer using no more than 20% but my baking intellect didn't prevail. Sometimes stupidity wins out.

The dough yesterday -

I let it sit overnight in the fridge, wasn't happy with the consistency this morning after coming to room temp. I added two tablespoons of milk, cheated with some instant yeast and let it proof for another hour. The recipe uses milk, butter, sugar, salt and the sourdough starter.

Now, being a bit too sticky I remembered a YouTube video from Richard Bertinet to get this dough into shape. The slap and fold technique. I wish I'd taken some video but it was highly rewarding smacking this dough onto the counter and folding it for about 10 minutes. Really lets you get out your aggressions!

Perhaps playing The 1812 Overture during this would have been appropriate.

Slamming the dough onto the counter greatly improved the texture and I was easily able to roll it out without any resistance -

Let it proof for another hour or so and they're ready for the oven -

After baking -

Served for lunch today with some leftover chili -

These were quite good, the Pesto shined through. I would have preferred all AP flour, the wheat didn't seem to add much to these rolls. These would go well with soup or stew and of course went perfectly with today's chili.

As always, thanks for checking out this thread.

Regards,
-lunchman

LYU370 · 08-01-2021, 03:52 PM

Yes please!

kevinstaggs · 08-01-2021, 04:07 PM

Dom, looks great.

Sent from my iPhone using Tapatalk Pro

Stingerhook · 08-01-2021, 04:30 PM

That's one fine meal Dom.

halfcocked · 08-01-2021, 04:34 PM

Very nice Dom. I'll have to try that bake.

Big George's BBQ · 08-02-2021, 07:58 AM

That looks excellent

SMOKE FREAK · 08-02-2021, 08:41 AM

I watch in amazement.
No bread making skills here...

08-01-2021, 03:35 PM	#1
lunchman is Blowin Smoke! Join Date: 05-12-10 Location: Massachusetts Name/Nickname : Dom	Sourdough Basil Pesto Rollups Sorry, or thankfully, no songs that go with this cook. What to do with a weekend sourdough feeding and homemade Pesto that needs to be used? Marry them together into: Sourdough Pesto Rollups of course! I found a recipe and started on the dough yesterday after feeding my starter. The recipe used nothing but wheat flour which I don't like doing since it yields a weird dough consistency. So I went half AP flour, half wheat flour which was still too much wheat. I prefer using no more than 20% but my baking intellect didn't prevail. Sometimes stupidity wins out. The dough yesterday - I let it sit overnight in the fridge, wasn't happy with the consistency this morning after coming to room temp. I added two tablespoons of milk, cheated with some instant yeast and let it proof for another hour. The recipe uses milk, butter, sugar, salt and the sourdough starter. Now, being a bit too sticky I remembered a YouTube video from Richard Bertinet to get this dough into shape. The slap and fold technique. I wish I'd taken some video but it was highly rewarding smacking this dough onto the counter and folding it for about 10 minutes. Really lets you get out your aggressions! Perhaps playing The 1812 Overture during this would have been appropriate. Slamming the dough onto the counter greatly improved the texture and I was easily able to roll it out without any resistance - Let it proof for another hour or so and they're ready for the oven - After baking - Served for lunch today with some leftover chili - These were quite good, the Pesto shined through. I would have preferred all AP flour, the wheat didn't seem to add much to these rolls. These would go well with soup or stew and of course went perfectly with today's chili. As always, thanks for checking out this thread. Regards, -lunchman __________________ Goldens' Cast Iron Cooker, Weber 18" Kettle, 36" Blackstone

08-01-2021, 03:52 PM	#2
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	Yes please! __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

08-01-2021, 04:07 PM	#3
kevinstaggs Babbling Farker Join Date: 04-16-17 Location: Davis, OK Name/Nickname : Kevin	Dom, looks great. Sent from my iPhone using Tapatalk Pro __________________ “We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop

08-01-2021, 04:30 PM	#4
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	That's one fine meal Dom. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

08-02-2021, 07:58 AM	#6
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	That looks excellent __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD

08-01-2021, 04:34 PM	#5
halfcocked is One Chatty Farker Join Date: 07-09-19 Location: Miami, Florida Name/Nickname : George	Very nice Dom. I'll have to try that bake.

08-02-2021, 08:41 AM	#7
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	I watch in amazement. No bread making skills here... __________________ Craig