Pesto Rolls

Another recipe from Simply Good Bread by Peter Sidwell......Really wonderful tasting rolls made for lunch this Sunday.  I used a little more water than given for in the recipe:  I used 330ml water to 500g flour.  Any savoury dough with olive oil could be used in this manner. 

This time I  divided the dough in half, made some mini pesto rolls, and some focaccia with the other half.  The flavour is excellent, and a good way of using up the rest of the jar when you have some left after pasta.....Mr M even had one of the rolls just on its own for his supper.