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Posted By GKC On August 14, 2011 @ 1:58 am In Recipes of the Week,Weekly Recipes | No Comments
4-1/2 to 5 cups flour
2 heaping teaspoons yeast
¾ cup nondairy creamer or soy milk
½ cup water
½ cup margarine
1/3 cup sugar
1 teaspoon salt
½ cup purchased basil pesto or make your own 
In a large bowl, combine 2 cups of flour and yeast; set aside. In a microwave or saucepan, heat soy milk (or creamer), water, margarine, sugar and salt until lukewarm and margarine begins to melt. Add to flour mixture and stir. Add egg and whisk together. Stir in pesto. Add remaining flour, one cup at a time, stirring constantly. Knead until dough becomes smooth and elastic. Shape dough into ball and roll in an oiled bowl. Cover and let rise for 2 hours. Punch dough down and divide in half. Let it rest for 10 minutes. Divide each piece of dough into nine pieces shape into balls. Place in greased muffin tins. Cover again and let rise an additional ½ hour. Preheat oven to 375 degrees. Bake for 12 to 15 minutes – until golden. Remove from pans to cool on racks.
If you’re still craving homemade bread, I highly recommend this semolina one .
Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com
URL to article: http://www.gourmetkoshercooking.com/2011/08/pesto-rolls/
URLs in this post:
 make your own: http://www.gourmetkoshercooking.com/2010/06/grilled-vegetable-panini/
 semolina one: http://www.gourmetkoshercooking.com/2010/07/semolina-bread-2/
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