Three Swirls Breakfast Bread Rolls with Basil Pesto and Sun-dried Tomato

Directions

• 1. For the Dough - Spread yeast and 1 pinch sugar in ½ cup lukewarm water and let it foam up for 10 minutes stir once in between. In a mixer with dough hook attached, add olive oil, remaining 3/4 cup lukewarm water, yeast mixture, salt and sugar. Add 2 cups flour. Knead till sticky dough forms. Now add 1/3 cup flour at a time till dough comes together and make slightly sticky ball (about 5 minutes) At this stage knead for additional 4-5 minutes. Transfer dough to an oiled bowl, turn upside down, so that its covered in oil. Cover with clean towel and leave on kitchen counter for 20 minutes.
• 2. For the Filling - In a bowl, combine small coarse chopped sun dried tomatoes, basil pesto, goat cheese, salt and pepper and leave aside.
• 3. Transfer the dough to a flour dusted work board. Roll using roller pin to about 11 inch wide and 7-8 inch long rectangle. Spread pesto mixture on the flattened dough evenly using spatula leaving half inch form sides.
  4. Starting with a long end, roll up a tight even cylinder.
• 5. With a sharp knife, cut roll to about one and half inch thick slices. (about 8 or 9)
  6. In each slice, with a sharp knife, make two deep cuts at equal distance and spread the cut parts apart slightly like swirl fan wings.
• 7. Place the slices on a baking sheet lined with parchment or silicon sheet (dusted with 1 tbsp flour). Cover with dry cloth and let rest at warm temperature (about 40 - 60 minutes). Dough will not double in size but will be half more in size than original. Meanwhile, preheat oven to 425 F (220 C)
  8. Brush all swirls with oil. bake for 10 minutes. Reduce the heat to 375 F and continue baking for 15-18 minutes until light brown on top. Transfer to wire rack and let it cool slightly before serving. Enjoy!!