Ingredients
- 3 ½ dl plain white flour
- ¼ pack dry yeast
- 1 ½ dl lukewarm water
- ½ pack broccoli rice
- 1 clove garlic
- 15 g pine nuts
- 3 tbsp olive oil
- 50 g cheese
- ½ x lemon
- ½ tsp salt
- 1 x potatoes
- 50 g bacon
- ¼ pack spinach
- ½ x red onion
- ¼ tsp salt
- ¼ pack spinach
Method
- Start by making the dough for the rolls. Combine flour, dry yeast, salt and lukewarm water in a bowl.
- Knead the dough for about 10 minutes. Shape the dough into oblong rolls, and place the rolls on a baking tray lined with baking paper. Let the rolls rise for about 45-60 minutes.
- Make the broccoli pesto by adding broccoli rice, spinach, garlic, pine nuts, olive oil, grated cheese, lemon juice and salt to a bowl.
- Use an immersion blender (or pestle and mortar) to combine. Store in the fridge.
- Cut the potatoes into wedges, season with salt and pepper and bake in the oven along with the bacon at 210 degrees for about 25 minutes. After 10 minutes, take out the bacon.
- Bake the rolls in the oven at 200 degrees celsius for about 10 minutes.
- Divide the rolls in half, and fill them with broccoli pesto, fried bacon, sliced red onion and spinach. Serve with roast potatoes!
