Roasted Garlic Pesto Rolls

STEP 1: MIX AND KNEAD THE DOUGH

Mix the bread flour, instant yeast, fine salt and sugar in the bowl of a stand mixer. Add the warm water and 2 tbsp extra-virgin olive oil and mix on low until no dry flour remains. Knead with the dough hook on medium for 8 to 10 minutes (12 to 15 minutes by hand) until smooth and elastic. A small piece stretched thin should let light through without tearing; if it tears, knead 2 minutes more and test again.

STEP 2: FIRST PROOF

Shape the dough into a ball, place it in a lightly oiled mixing bowl, cover and proof in a warm spot for 75 to 90 minutes, until doubled. Press a floured finger about an inch into the dough: the hole should stay. If it springs back at once, give it longer. Don't cut this proof short; it is what gives the rolls a bread-like crumb rather than a cake-like one.

STEP 3: ROAST THE GARLIC

While the dough proofs, heat the oven to 400°F (200°C). Slice the top 1/4 inch off both garlic heads, drizzle with 1 tbsp extra-virgin olive oil, wrap in aluminum foil and roast for 40 minutes, until soft and golden. Cool for 10 minutes.

STEP 4: TOAST THE PINE NUTS

Toast the pine nuts in a dry small skillet over medium-low heat for 3 to 4 minutes, shaking the pan often, until pale golden. Tip onto a plate to cool.

STEP 5: MAKE THE PESTO

Squeeze the roasted garlic cloves into a food processor. Add the raw grated garlic, basil, toasted pine nuts, Parmesan and fine salt. Pulse to a coarse paste, then, with the motor running, stream in 1/3 cup extra-virgin olive oil. Keep the pesto thick and spreadable so it does not soak into the dough.

STEP 6: ROLL AND FILL

Line two baking sheets with parchment paper. Punch down the dough and, on a lightly floured surface, roll it with a rolling pin into a 12 x 18-inch rectangle. Spread the pesto evenly, leaving a 1-inch border along one long edge. Roll up firmly from the other long edge and pinch the seam closed.

STEP 7: CUT AND SPACE THE ROLLS

Cut the log into 12 slices, each about 1 1/2 inches thick, with a sharp knife or dental floss. Place them cut side up, six to a sheet, at least 2 inches apart so every side can crust.

STEP 8: SECOND PROOF

Cover both sheets loosely. Proof the first sheet in a warm spot for 45 to 60 minutes. Put the second sheet in the fridge for its first 20 minutes, then proof it alongside, so it is ready as the first batch comes out of the oven. The rolls are ready when puffy and a floured fingertip leaves a dent that springs back slowly. Meanwhile, set the empty metal baking pan on the bottom rack and heat the oven to 425°F (220°C).

STEP 9: BAKE

Slide the first sheet onto the middle rack and carefully pour 1/2 cup hot water into the pan below. Bake for 18 to 22 minutes, until deep golden. Check a center roll with an instant-read thermometer: it should read 200°F (93°C). If not, bake 3 minutes more. Repeat with the second sheet and the remaining 1/2 cup hot water.

STEP 10: COOL AND SERVE

Move the rolls straight to a wire rack so the crust stays crisp. Sprinkle with flaky sea salt, if using. Serve warm.