Pesto & Tangy Tomato Whirls with Hints of Garlic – Eggless Pull-Apart Bread Rolls

Ingredients

• 1 cup All Purpose Flour (Maida)
• 1/2 teaspoon Active dry yeast
• 1/2 teaspoon Sugar
• 1 Baking powder
• 1 Salt null
• 1/2 cup Water slightly warm
• 1/4 Milk as required (for brushing)
• 1/4 Basil leaves
• 10 Garlic
• 1 tablespoon Extra Virgin Olive Oil
• 1/2 Black pepper powder
• 1 Salt null
• 4 Tomatoes boiled and pureed
• 4 cloves Garlic finely chopped
• 1 Onion small, finely chopped
• 2 Tomato Ketchup
• 1 Butter (Salted) plus extra for brushing
• 1/2 teaspoon Black pepper powder
• Salt to taste
• 1 tablespoon Parsley leaves freshly chopped
• 1/2 cup Britannia Cheese Block grated

Steps

1. Gather all ingredients for the dough, pesto and tomato sauce before you begin
2. In a small bowl, mix warm water and sugar. Sprinkle active dry yeast over it. Cover and let it sit for 15 minutes until frothy – this indicates activated yeast.
3. In a large mixing bowl, add flour, baking powder and salt. Pour the activated yeast mixture into the flour. Knead for 10 minutes until smooth and elastic.
4. Brush the dough with olive oil, cover, and keep in a warm place for 45 minutes or until doubled.
5. Punch down the dough, knead briefly again and rest for 10 minutes.
6. In a mixer grinder, add basil leaves, garlic, salt, pepper and olive oil.
7. Grind into a smooth paste, adding oil slowly to achieve a creamy consistency without separation. Keep aside.
8. Boil the tomatoes till soft in a large pot of water. Once the tomatoes are soft remove and allow to cool. Once cooled puree the tomatoes and keep aside.
9. Heat a pan on medium heat; add butter and chopped garlic. Sauté until golden. Add onions and cook until soft and translucent.
10. Pour in the tomato purée and cook until it comes to a boil. Add black pepper, salt and tomato ketchup.
11. Cook 3–4 minutes until thickened, then switch off and cool slightly.
12. Once the dough has risen, divide it into 2 equal parts. Roll the first portion into a large rectangle or circle. Spread the pesto evenly. Then sprinkle grated cheese.
13. Roll tightly into a log and slice into 10–12 whirls.
14. Repeat with second dough portion using the tangy tomato sauce
15. Arrange all the whirls on a baking tray at about equal distance from each other. Cover it with a warm cloth and let it rest for 30 minutes. Dough will again rise and takes it shape.
16. Meanwhile, preheat your convection oven to 180 degrees.
17. Put the baking tray in the oven and brush with milk and butter for about every 5 minutes. This will add the glaze on the whirls.
18. Bake for 20–22 minutes until golden and cooked through.
19. Once out of the oven, brush again with butter for a soft, glossy finish. Sprinkle fresh parsley and serve warm.
20. Serve Pesto and Tangy Tomato Whirls with Hints of Garlic along with Penne Arrabiata Pastafor a weeknight dinner.