1-3/4 to 2-1/2 cups all-purpose flour, divided 1 cup rolled oats (quick
or old-fashioned), uncooked 1/2 cup shredded fresh Parmesan cheese
2 tablespoons granulated sugar
1 package instant yeast
1-1/4 teaspoons salt
1 teaspoon fennel seeds, coarsely crushed (these are optional, but they
taste great so add them)
3/4 cup water
2 tablespoons olive oil
1/4 cup refrigerated or home-made pesto sauce
Lightly spray baking sheet with vegetable oil (canola) cooking spray.
Combine 1-3/4 cups flour with the oats, cheese, sugar, yeast, salt, and
fennel seeds in a large mixing bowl. Heat water and oil until very warm
(120 to 130 degrees). Add warer-oil mixture to flour mixture. By hand,
gradually stir until dry ingredients are moistened. Stir in enough of the
remaining 3/4 cup of flour to make a soft dough that pulls away from the
side of the bowl.
Knead dough on a lightly floured surface 5 minutes, or until smooth and
elastic. Lightly sprinkle surface and hands with additional flour if dough
is sticky.
Roll dough in to a 10-inch circle. Cut into 12 wedges. Spread about 1
teaspoon pesto across each wedge. Tightly roll up each wedge from wide end.
Place rolls, seam-side down, on prepared baking sheet; gently push ends
down. Cover rolls with damp cloth. Let rise in warm place for 30 minutes.
If desired, after rolls have risen, lightly brush with additional olive oil
and sprinkle with additional rolled oats. Bake rolls in preheated 350F oven
20 to 22 minutes, or until light golden brown. Serve warm.
Yield: 12 rolls
Note: Alternatively, you can cut the dough into 3-inch rounds, place a
small dollop of pesto in the center, and fold them over a la calzones into
half-circle shapes, crimp lightly with a fork, and proceed with the above
baking instructions.
Mangia! The Tarheel Baker