Pesto and Raisin Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 23 mg | (2 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 cube Yeast (42 grams)
- 600 grams Pastry flour
- 4 Tbsps raisins
- 1 garlic clove
- 4 Tbsps Pesto
- 4 Tbsps olive oil
- 2 tsps salt
- ½ tsp white peppers
Preparation steps
Dissolve the yeast in 200 ml (approximately 3/4 cup) of lukewarm water. Add 3-4 tablespoons of flour. Stir and cover. Let rest for about 10 minutes. Meanwhile, chop the raisins. Peel the garlic. Stir the garlic into the pesto in a bowl.
Add the yeast and water to the rest of the flour, the raisins, pesto, oil, salt, and pepper. Knead until smooth. If it is too dry, add water and if it is too wet, add flour. Divide the dough into 16 equal pieces and form into small rolls. Place on two baking sheets lined with parchment paper. Cover with a cloth and let rise for another 30 minutes in a warm place.
Preheat the oven to 200°C (approximately 400°F).
Brush the rolls lightly with water and bake in the oven for 15-20 minutes. Serve once completely cooled.
