Garlic & Pesto Dinner Rolls
Servings Prep Time
10rolls 20Minutes
Cook Time Passive Time
18Minutes 1 hour
Servings Prep Time
10rolls 20Minutes
Cook Time Passive Time
18Minutes 1 hour
Ingredients
Instructions
  1. Mix package of yeast with water in a small bowl, let sit for about 10 minutes.
  2. In the meantime, mix 3 cups of flour, salt, sage, and thyme together in a bowl.
  3. Add in the almond milk, garlic, and yeast/water mixture, mix will until a loose ball forms.
  4. Drop the loose ball on a floured surface and start to knead. If needed, add flour or water by the tbsp to make it the right consistency for kneading.
  5. Knead for about 5 minutes, then place in a well-oiled bowl and cover for about an hour to allow rising.
  6. After about an hour, preheat the oven to 350.
  7. Remove the dough from the bowl and roll out into a long rectangular shape about half an inch thick. Cut long strips, about an inch wide.
  8. Twist each strip a few times and then roll into a cinnamon roll type shape. Place on a parchment sheet. I made about 10 rolls- but it really depends on the size!
  9. Once all rolls are ready, brush pesto over the top of each roll, then repeat with melted butter.
  10. If you have extra fresh thyme, this is a great time to garnish the rolls with fresh thyme on top.
  11. Cook for about 18 minutes in the oven, until nice and toasty!
  12. Serve right away for the best taste & texture, store in an airtight container otherwise and reheat before serving.
Recipe Notes

Garlic & Pesto Rolls are dairy free, vegan & vegetarian.

Nutrition facts per roll: 169 calories, 12.6g of fat, 5.8g of saturated fat, 11mg of cholesterol, 308mg of sodium, 75mg of potassium,12.1g of carb, 1.1g of fiber, 1g of sugar, 2,8g of protein. 45mg of Calcium,2mg of Iron.