I have been eyeing my friend Rhea Mitra-Dalal’s recipe for pesto pull-apart rolls for a long time. She makes them quite often, and the whole idea of tear and share rolls, flavoured with pesto has always appealed to me. I had even attempted something on similar lines a while ago, unfortunately with little success. But now, after having done a few different breads earlier on Aparna’s We Knead to Bake challenges in previous months, I felt more confident of being able to achieve the desired softness and texture that I was looking for. So, I thought of trying this again for this month’s challenge – which was to have a savoury, filled, decoratively shaped bread.
The end result was all I could have hoped for and more. The soft pillowy texture of the rolls, the goodness of the pesto and the sweetness of the homemade sun-dried tomatoes, all prefectly complemented by the rich umami of the parmesan cheese. These rolls were a massive hit at home. I have made two batches already, and they disappear almost as fast as I can make them.