Rye rolls and zucchini pesto

Description

I love rye cakes, and you? Offer you rye rolls with raisins, nuts and rosemary. And what the kitchen smell heavenly standing, I think you can guess. And to them this time was the pesto from fresh zucchini.

Ingredients

Water

350 ml
Salt

1 tsp
Honey

2 tsp
Vegetable oil

2 Tbsp
Yeast

1 pack
Rye flour

350 g
Flour

200 g
Raisins

100 g
Almonds

30 g
Forest nuts

30 g
Yolk egg

1 piece
Milk

1 Tbsp
Rosemary
Zucchini

1 piece
Parmesan

30 g
Parsley

50 g
Garlic

1 tooth
Lemon

0.5 piece
Olive oil

80 g

Cooking

All the ingredients I laid in the bread machine. Pastry to venezias in 1.5 hours and got up. Then vytachiv dough on posypannom flour the table, form bulochki. I got 12 pieces, Place them on a baking sheet

Mix the egg yolk with milk and brush the buns. With a knife make a shallow cut in the middle and sprinkle with rosemary. To give the rolls a good rasstoyatsya min 30-40. Bake in the oven for 25-30 min. at 200°C

For the pesto zucchini(150-200g) and Parmesan cheese coarsely chop or grate. Fold in a Cup, add the parsley, garlic, lemon juice, olive oil, and all is well preparirovanie

This pesto is delicious not only bread, but also pasta, or making pizza with this pesto and tomatoes and cheese. Adding to salads, soups, meat, fish and vegetable dishes

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