Sourdough rolls with wild garlic pesto filling - vegan recipe

We're in the middle of wild garlic season and have a very special recipe for you: these sourdough scrolls are savory, slightly crispy on the outside and wonderfully soft and fluffy on the inside. Simply a dream! ;-)
A savory snack for in-between meals, brunch, or a picnic!

 

Sourdough Scrolls with Wild Garlic Pesto Filling

First and foremost, you should prepare your wild garlic pesto. You can find our recipe HERE. Ideally, you should prepare it 1-2 days in advance so it can thicken properly and doesn't run off the dough.
For the scrolls, you'll need approx. 2/3 of our recipe.

Ingredients for approx. 12 sourdough scrolls

Wild Garlic Pesto
2/3 of the recipe

Roux
100 g soy milk
20 g light spelt flour

Ingredients for the dough
Cooled roux
200 g light spelt flour
300 g Zopf flour
250 g water
50 g sourdough starter
60 g vegan butter
3 tsp sea salt
1 pinch of sugar

Preparation Day 1

1. Put the roux ingredients in a saucepan, mix well, and bring to a quick boil until a firm paste forms. Let cool.
2. Add the roux with the remaining dough ingredients to a bowl and mix until a homogeneous dough forms. The dough should be sticky but not too liquid. After 30 minutes, stretch and fold once.
3. Let the dough rest covered in the refrigerator for 12 hours.
   

Preparation Day 2

1. Roll out the dough (directly from the refrigerator) on a floured surface into a rectangle.
2. Spread the vegan butter over the dough.
3. Spread the wild garlic pesto over the dough.
4. Roll up the dough tightly and cut into approx. 12 equally sized scrolls.
5. Place the wild garlic scrolls evenly and with plenty of space on a baking mat or baking paper and sprinkle with coarse sea salt.
   Since the scrolls need a lot of space, you may need to use 2 baking trays.
6. Let the scrolls rest for approx. 1 hour.
7. Preheat the oven to 200°C (top and bottom heat).
8. Bake for 25-30 minutes until golden brown.

Enjoy your meal!