Wild garlic pesto rolls

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• Preparation time: 20 minutes
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• Cooking time: 20 minutes
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• Leavening time: 2 hours
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• 230 g of wheat flour
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• 5 cl of lukewarm water
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• 7 g fresh baker yeast
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• 5 g of salt
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• 50 g of soy cream (or other vegetable cream or not)
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• 25 g olive oil
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• 1 egg
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• about 100g wild garlic (fresh)
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• 40 g of pine nuts
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• 30 g olive oil
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• 30 g of grated Parmesan
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The dough:

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• Mix lukewarm water (especially not hot) with fresh crumbled baker’s yeast.
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• In the salad bowl or bowl of a kneader, place the salt, flour, soy cream, egg, oil and the water-yeast mixture.
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• Knead by hand or in a pastry processor at minimum speed for 5 minutes. Form a ball and cover with a tea towel for 1 hour 30 minutes.
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The pesto:

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• Remove the stems from the wild garlic and rinse the leaves in cold water.
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• Coarsely chop the leaves and place them in a small blender with pine nuts, olive oil and Parmesan.
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• Mix until a smooth mixture and set aside.
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• When the dough has doubled in volume, de-gas it. Flour the worktop then roll it out into a rectangle about 5mm thick. Spread the pesto over the entire surface of the dough, then roll lengthwise into a large sausage (just like cinnamon rolls). Divide into 9 parts.
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• Place the rolls in your Peugeot square bakeware dish and let it grow again for 30 minutes covered with a tea towel
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• Preheat the oven to 180 u00b0. Once hot, bake for 25 minutes. To be enjoyed hot, warm or cold according to your preference.
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Once cooked, reheat 10 minutes at 100 u00b0