Wave goodbye to the summer thrill of picking fresh basil by celebrating one of its most prized variations -- pesto! If you received a bounty of basil this summer, we hope you whipped up a few pesto batches and freezed containers for later. This pesto roll recipe from The Cafe Sucre Farine is the perfect way to highlight that green spread, especially with a five-minute brioche dough!
1 ½ cups lukewarm water
1 tablespoon granulated yeast**
1 tablespoon kosher salt
8 large eggs, lightly beaten
½ cup honey
1 ½ cups (3 sticks) unsalted butter, melted
7 ½ cups unbleached all-purpose flour
⅓ of the brioche dough
¼ cup pesto, purchased or homemade
1 large egg, mixed with 1 tablespoon of water for egg wash
For full recipe instructions, click here.