Today, a recipe for a savory leavened dough: soft basil rolls.
Soft and fragrant basil rolls to enjoy at dinner with a fresh Caprese salad. With every bite, you’ll taste the aroma of summer because, as we know, basil is summer!
Luckily, my garden has been quite generous this year, gifting me with a bountiful amount of basil, the fragrant basil that fills the air with its scent at every touch of the plant.
Making these delicious and soft rolls will bring you much satisfaction because they are easy to prepare but will impress your guests, who will be amazed by the color and aroma when they open them. If, like me, you love getting your hands in the dough to prepare excellent homemade bread or fun hot dog rolls, then you absolutely must try this recipe too.
Now let’s see together, step by step, how to make it.
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- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All Seasons
Ingredients for 6 Basil Rolls
- 0.5 oz basil (about 20 medium leaves)
- 1.67 cups all-purpose flour
- 0.07 oz dry yeast
- 1.5 tbsp butter
- 1 tsp salt
- 1 tsp sugar
- 0.42 cup milk
Tools
- 1 Scale
- 1 Stand Mixer
- 1 Pastry Board
- 1 Baking Tray
- 1 Baking Mat
Let’s Make Basil Rolls Together
Wash and pat dry the basil leaves.
In a tall bowl suitable for an immersion blender, put half of the milk and the basil leaves, and blend well, trying not to leave any pieces.In a small saucepan, melt the butter in a double boiler or microwave.
In the bowl of a stand mixer with the dough hook, add the flour, dry yeast, and sugar, then mix slightly.
While it spins, add the milk with the blended basil and the remaining milk, pouring them in slowly, then add the cooled melted butter and finally incorporate the salt.Let the machine work until you get a nice smooth ball attached to the hook.
Transfer the dough onto a work surface and form a ball, place it in a slightly floured or oiled bowl to rise until it doubles in volume. It will take a couple of hours if you put it in the oven with only the light on.
Remember to cover the bowl with plastic wrap.
Once the dough has risen, divide it into pieces of about 60 grams each.
Take each piece and form a ball by compacting the dough between the palms of your hands, then round it by rotating the ball between the work surface and the palm of your hand in a dome shape.Once the six balls are formed, place them on a baking sheet covered with parchment paper, spaced apart, and cover with plastic wrap for the second rise.
After 40/50 minutes, they will have risen, remove the plastic wrap and brush with milk.
Preheat the oven to 392°F and bake for 13/15 minutes until golden.
Once ready, let the basil rolls cool before cutting them… if you can resist, given the aroma that will fill the house! In the meantime, take a photo of your rolls and post it on social media, tagging me (una riccia che pasticcia on Instagram and Facebook) and let me know how you filled them.
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You can fill the basil rolls with tomato and mozzarella or with smoked salmon and grilled zucchini. You can make them even smaller and use them for an appetizer, and you can add sesame seeds or chopped pine nuts on top.
