Ingredients
Dough:
1 ½ cups lukewarm water
1 tablespoon granulated yeast
1 tablespoon salt
8 large eggs, lightly beaten
½ cup honey
1 ½ cups (3 sticks) unsalted butter, melted
7 ½ cups unbleached all-purpose flour
Pesto Swirled Rolls:
⅓ of brioche dough
¼ cup pesto, purchased or homemade
1 large egg, mixed with 1 tablespoon of water for egg wash
Preparation
Dough:
Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container.
Mix in the flour, using a spoon until all of the flour is incorporated.
Cover (not airtight), and allow to sit at room temperature for about two hours.
Refrigerate for a least two hours before proceeding with recipe.
Pesto Rolls:
Generously butter a 12 cup muffin pan.
Scoop up approximately ⅓ of dough(repeat with other two thirds in other muffin pans or used for other treats) and place on a well floured work surface. Turn dough several times till coated with flour on all sides. Roll dough into a 10x18 inch rectangle. Spread evenly with pesto to within 1/2-inch of edges.
Beginning on one long side, roll the dough into a log and pinch edge to seal. Turn dough so that seam is faced down.
Cut log into 12 portions, approximately 2-½ inches each. Place in prepared muffin cups with a swirled side down. Cover with a clean kitchen towel and allow to rise for 40-60 minutes or until doubled in size. When almost doubled, preheat oven to 350˚F.
Brush rolls with egg wash and place in oven. Bake for 20-25 minutes or until golden brown. Check rolls after 15 minutes. If getting too brown cover with foil and bake for 5 more minutes to ensure that center will not be doughy.
Remove from oven and allow to cool for 1-2 minutes, then carefully transfer to cooling rack. When completely cool. transfer to an airtight container. May be frozen. Thaw and re-warm in a 325˚F oven for 5-8 minutes right before serving.
