ran across a gorgeous recipe for something called pesto pinwheels on MSE. think breaddough based cinnamon rolls, but instead of being sweet and cinnamonny, think herby and savory. absolutely gorgeous. Many thanks to Purpleivy who posted it.

Here’s how i did it:

450g plain flour / 1 1/2 level tsp salt / 2 tsp yeast / 250ml tepid milk  / 1 tsp sugar / 1/2 tsp black pepper / 1 tsp garlic powder / jar of pesto (I used Aldi’s own, 99p per jar) / parmesan

1. Mix the dry ingredients together, then pour the tepid (I just warmed it in the microwave) milk over the mix. You may need to add more liquid to bind, if so, you can use either more milk or water. Knead till smooth. return to the bowl, cover and leave for 1-2 hours to prove, till doubled in size.

2. knock back. Roll out to a large rectangle with a rolling pin on a floured surface. Grab a jar of pesto, and spread over the surface. you will use quite a lot of pesto doing this! Tightly roll up the dough, starting on a long side, till you have a fat sausage of rolled up dough and pesto.

3. Use a sharp knife to cut slices. Purple ivy said to cut 1 1/2 inch thick slices, i ended up cutting  about half an inch thick slices, simply cos i prefer it that way. do what you prefer! put onto a greased baking tray, some distance apart, then top with grated parmesan (photo below was taken before i put the parmesan on). Leave to prove again for another half hour to an hour – the wheels should be squidged together in the pan.

4. bake in a Gas Mark 7 oven for 15-20 minutes until the top is brown. leave to cool for a few minutes then serve. Fantastic with something to dunk into – like a stew or soup.

Alternatively, you can make garlicky breadsticks. Make up the dough as in part 1. knock back the dough, and roll out as before, but this time, make sure your dough will fit a baking tray like the one in the picture. put into the tray, then, using a sharp knife, cut almost all the way down the dough (but not completely), down the middle of the tray, the long way. then cut strips down the short side, so you have a pattern like this:

(Apologies – Not a very good diagram, but you get the idea.) then brush the top of the bread with milk, melted butter or oil. If you want really garlicky breadsticks, then i would brush with oil flavoured with garlic. I just used olive oil, and it worked perfectly.

then top with your flavouring. i just used mixed herbs and parmesan with a generous helping of salt and pepper, but you could use sesame seeds, poppy seeds, caraway seeds, fennel seeds, rosemary, thyme, different cheeses (grated), different spices. It really is up to you what you want on your bread. You could do a sweet version of this by adding more sugar to the dough before you make it (add about 30g of sugar in total), for that matter, the dough recipe originally came from a recipe for cinnamon rolls, so if you want to make those, follow the instructions for the pinwheels, but instead of using pesto, scatter 55g muscavado or dark soft brown sugar and a generous helping of cinnamon over the top of the dough before rolling it up. Experiment!

Anyway. leave to rise again, (15mins to half an hour) till the bread is all puffed up, then bake in a 200*C / Gas Mark 6 oven for 15-20 minutes and golden brown on top.

Again, this is best served with something to dunk it in!!