Rolls with garlic butter or pesto

Hello you,

I hope there’s cake where you are. And that you’re already finished with everything important you needed to do this week so you’re already eating that piece of cake with a nice cup of coffee.

Me, I still have a few things to do before I can do the same.

I also hope you don’t think I don’t like sweet things like cake anymore because the last few posts have been the savory kind. I do and I have a few things I’ve been testing. So, it won’t be too long until I’ll share those but let’s make rolls with garlic butter and pesto first. Ok?

If you read the carrot roll post you might already guess I like rolls.

These rolls are made with practically the same kind of dough. The only difference is you’ll probably have to add a bit more flour now that you’re not adding the grated carrots.

Rolls with Garlic Butter or Pesto

0,5 l water

2 teaspoons honey

1 teaspoon salt

11 g dry yeast

3-4 dl oats

About 10-12 dl flour

About 0,5 dl vegetable oil

From here you’ll find what to do. It really isn’t hard. Well, it requires a bit effort when made by hand but it’s still not hard.


When you leave the dough to rise you can do the garlic butter and the pesto (here’s a recipe for a coriander and ginger kind). I used store bought pesto this time.

Garlic butter

About soft 120 g butter

5 cloves of garlic

1 dl chopped parsley

Some salt

First I made the rolls with pesto.


I rolled out the dough. Making savory rolls is just like making cinnamon buns.


I used both red and green pesto because I wanted to see which one would taste better.

(They were both good but I maybe liked the ones with green pesto more. Maybe.)

Then you roll the rolled out dough and cut same size pieces of it.


And if you’d happen to be baking these for a certain, soon approaching pink and red themed day… You could shape the rolls into hearts.


And what does the garlic butter version look like?


Not bad I think.


But it was easier to not try to make these heart shaped. I suspect the amount of garlic butter used made that challenging. But I did not want to compromise with the amount of garlic butter used. So I stuck with the basic cut-out shape.


Just like rolls these are better if you let them rise a bit before baking.

Before baking them in 200 Celsius/ 390 Fahrenheit I gave them a milk wash.

Then baked them for 10-12 minutes.


These are good on their own.


Or with a salad. Or with soup.


They don’t mind the freezer so you could easily make a patch beforehand. If you’d be in example planning a pique-nique and would not want to make everything the same day.




Coriander and ginger pesto

Hi you,

what’s up? I’m super cause I just made some fresh coriander and ginger pesto that I already tried and it was so good.

This brilliant pesto wasn’t an idea created by me and my little brain, no. A few weeks ago I was having lunch in restaurant called Rafla (here in Helsinki) and I ordered pasta with salmon and coriander and ginger pesto.

The pesto was so good that even though I was in a bit of a hurry I just couldn’t stop eating. I’m not kidding. I finished the whole plate which was pretty impressive for me because I normally don’t have that big of an appetite during the lunch hours.

Ever since I’ve been thinking every now and then that I should try to make the same kind of pesto at home. And today I did, hurray!

Coriander and Ginger Pesto (makes about one full cup of pesto)

3,5-4 cups of fresh coriander

30 g of fresh ginger

2 cloves of garlic

25 g of cashews

45 g of pecorino (or parmesan)

2 teaspoons of chili (I used dried but fresh is good too)

1,2 dl of olive oil (I used extra virgin)

You can either put everything in a blender (do chop the cheese and ginger into few smaller bits first) and after a few rounds of blending the pesto is already done. Or you can use a hand blender like I did. If you do I recommend you add things sort of one by one (and again do chop the cheese and ginger first).

And the result? One full cup of fresh homemade pesto.

The I suggest you boil yourself some whole grain pasta (remember to put enough salt to the boiling water) and add a full tablespoon of pesto to your plate.

If you like you can also fry a fillet of salmon on top or have add some shrimps. Next time I think I’m gonna try some grilled halloumi cheese with it. But I assure you it’s also good on its own.

(I think I now see a pizza with this pesto in my future…)