Monster Basil Rolls

October 12, 2015

On Mother's Day I got tiny basil seedlings, which my boy has planted into a tiny pot in daycare. The beginning was humble, but as the weeks went by the plant grew and grew until it was a huge bush. 

It's no wonder I have found ways to add basil to everything from soups to ice cream. Now it's time to harvest the last leaves. Most of the herb I'll chop, place in ice cube tray compartments, cover with cooking oil and freeze. As fresh basil leaves go well in breads, it's time to invite herbs to this week's bread dough. 

These rolls are full of basil, parsley and chive, but my hand is light when adding salt. I can cut back on salt because the great taste comes from the herbs. 

I replace 1 dl (65 g) wheat flour with the same amount of pea flour. It strengthens the "green" taste of the rolls, but you can use only wheat flour if you wish to do so.

10 pcs.

5 dl (500 g) lukewarm water

50 g fresh yeast
1 tsp salt
2 tbsp honey
0,5 dl (45 g) cooking oil
1 dl (0,5 US cup) chive
1 dl (0,5 US cup) basil
1 dl (0,5 US cup) parsley
1 dl (40 g) rolled oats
11–12 dl (750 g) wheat flour

In a large mixing bowl, dissolve yeast, salt and honey in water. Stir in cooking oil, chopped herbs and rolled oats. Gradually mix in the flour and knead the dough until it's smooth and elastic. 

Cover with a tea towel and let rise for about 30 minutes.

Turn the dough out onto a floured surface and knead about 3–5 minutes. Roll the dough into a rope. Cut the rope into 10 pieces. Shape each piece into an oval roll. Line two baking trays with parchment papers, place the rolls on them, cover and let rise at room temperature for 30 minutes.

Preheat the oven to 225°C. With a sharp knife, make three cuts into each roll. Bake for 12–15 minutes. 

Remove from the oven and let cool on a wire rack.

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