Italian Pesto Oat Rolls
Want to really impress your family and friends? Tell them you baked some Italian Pesto Oat Rolls. Everyone loves fresh bread and they’ll definitely notice the difference that pesto and a half-cup of grated Parmesan cheese make. It’s easier than you think and will have them asking for more.
- 1-3/4 to 2‑1/2 cups all‑purpose flour
- 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons granulated sugar
- One 1/4‑ounce package (about 2‑1/4 teaspoons) quick‑rising yeast
- 1-1/4 teaspoons salt
- 1 teaspoon fennel seeds, coarsely crushed (optional)
- 3/4 cup water
- 2 tablespoons olive oil
- 1/4 cup Pesto
How to make it
- In large bowl, combine 1-3/4 cups flour, oats, cheese, sugar, yeast, salt and fennel, if desired; mix well. In small saucepan, heat water and oil until very warm (120°F to 130°F).
- Add to flour mixture. By hand, stir until dry ingredients are moistened. Gradually stir in enough remaining flour to make a soft dough that pulls away from sides of bowl.
- Lightly spray baking sheet with cooking spray. Turn dough out onto lightly floured surface. Knead 5 minutes or until smooth and elastic.
- Roll dough into 10-inch circle. Cut into 12 wedges. Spread about 1 teaspoon pesto across each wedge. Roll up tightly from wide end.
- Place rolls seam side down on cookie sheet; gently push ends down to form crescent shape. Cover; let rise in warm place 30 minutes or until doubled in size.
- Heat oven to 350°F. Bake 20 to 22 minutes or until light golden brown. Serve warm.