One of my favorite restaurants from when I lived in Idaho was actually the café at our local co-op. My favorite item on the menu? Their pesto rolls, completely legendary for their delicious, carby goodness. My friends and I would often find excuses to go pick some up. So when I moved away, this was something I knew I needed the recipe for. I actually made these several times while in France for cheap lunches paired with pumpkin soup from the local Casino. Without further ado, here is the recipe for you to try on your own!
1 1/4 cups Water
1 cups of 2% Milk
1/2 Tablespoons Yeast
2 tsp. Salt
1 Tbsp. Canola oil
1 Tbsp. cup Honey
5 1/2 cups Unbleached White Flour
1 1/2 cups pesto
2 cups mozzarella & parmesan cheeses (the mix ratio is up to you!)
Preheat the oven to 325F.
Mix the water - unbleached white flour until the dough forms into a natural ball (the dough should not stick to your hand when it is touched, but do not let it get dry with too much flour). Put the dough onto a floured counter top and roll out into a flat rectangle.
Spread a thick layer of pesto on the dough. Then layer the mozzarella and parmesan cheese on the pesto. Roll dough lengthwise into a log, maintaining even thickness of the dough throughout. Slice into 1-inch sections and place the slices on their side on a baking sheet (much like cinnamon rolls).
Bake for 20 minutes. Remove from oven and cool for 5 minutes. ENJOY!