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Savory Herb and Olive Spelt Rolls with Sun-Dried Tomato Pesto
Delight in these savory herb and olive spelt rolls, paired with homemade sun-dried tomato pesto. Perfect for a nutritious and flavorful bread experience!
Discover a new dimension of homemade bread with our Savory Herb and Olive Spelt Rolls paired with a luscious sun-dried tomato pesto. These rolls are crafted to bring a burst of Mediterranean flavors to your table, combining the earthy richness of spelt flour with the briny delight of olives and aromatic herbs. Spelt, an ancient grain, is known for its higher protein and fiber content compared to regular wheat, making these rolls not only delicious but also a nutritious addition to your meal.
Infused with fresh rosemary and thyme, these rolls offer a unique twist on traditional bread. They are perfect for those looking to explore healthier grains while enjoying a gourmet taste experience. The sun-dried tomato pesto adds an irresistible touch, offering a vibrant spread that complements the savory notes of the rolls. Whether you're hosting a family dinner or simply looking to try something new in your kitchen, these rolls will surely become a favorite.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
8
Calories
350 kcal
per serving
Cuisine
Italian
Delight in these savory herb and olive spelt rolls, paired with homemade sun-dried tomato pesto. Perfect for a nutritious and flavorful bread experience!
Ingredients
- • spelt flour: 3 cups
- • active dry yeast: 2 1/4 teaspoons
- • warm water: 1 cup (110°F/45°C)
- • extra virgin olive oil: 2 tablespoons
- • honey: 1 tablespoon
- • salt: 1 teaspoon
- • fresh rosemary, chopped: 1 tablespoon
- • fresh thyme, chopped: 1 tablespoon
- • kalamata olives, pitted and chopped: 1/2 cup
- • sun-dried tomatoes, packed in oil: 1/2 cup
- • garlic cloves: 2
- • pine nuts: 1/4 cup
- • Parmesan cheese, grated: 1/4 cup
- • lemon juice: 1 tablespoon
- • black pepper: to taste
Instructions
- 1 In a large mixing bowl, combine the warm water, yeast, and honey. Stir gently and let it sit for about 5 minutes, until it becomes frothy.
- 2 Add the spelt flour, olive oil, and salt to the yeast mixture. Mix until a sticky dough forms. Knead the dough on a floured surface for about 10 minutes, until it becomes smooth and elastic.
- 3 Incorporate the chopped rosemary, thyme, and olives into the dough, ensuring they are evenly distributed. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- 4 Preheat your oven to 375°F (190°C). Punch down the dough and divide it into 8 equal pieces. Shape each piece into a roll and place them on a baking sheet lined with parchment paper.
- 5 For the sun-dried tomato pesto, blend the sun-dried tomatoes, garlic, pine nuts, Parmesan cheese, and lemon juice in a food processor. Slowly add the oil from the sun-dried tomatoes, blending until you achieve a smooth consistency. Season with black pepper to taste.
- 6 Bake the rolls in the preheated oven for 25 minutes or until golden brown. Remove from the oven and allow them to cool slightly before serving with the sun-dried tomato pesto.
Serving Suggestions
- • These savory spelt rolls are perfect for a Mediterranean-inspired meal. Serve them alongside a fresh Greek salad with cucumbers, tomatoes, feta cheese, and a drizzle of olive oil. For a hearty main course, pair the rolls with grilled chicken or a roasted vegetable platter. The sun-dried tomato pesto can also be used as a delicious dip or spread on sandwiches, adding a burst of flavor to any dish. Complement your meal with a glass of chilled white wine or a refreshing iced herbal tea for a perfect dining experience.
Storage Tips
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the rolls by wrapping them individually in plastic wrap and placing them in a freezer bag. They will keep well for up to 3 months. To enjoy, simply thaw at room temperature and reheat in the oven at 300°F (150°C) for 10 minutes. The sun-dried tomato pesto can be stored in the refrigerator in a sealed container for up to a week. Ensure the top is covered with a thin layer of olive oil to maintain freshness.
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