Recipe for yeast snails with pesto and parmesan
The recipe for yeast buns with pesto is a delicious combination of the softness of yeast dough with the intense flavor of pesto and aromatic parmesan. These tasty snails are perfect as a snack. Each bite is a combination of the delicate texture of the dough with the distinct taste of pesto and a hint of salty parmesan, creating an unforgettable taste experience. Ideal for gatherings with friends, picnics, or as a snack at parties. Discover the extraordinary combination of flavors in these buns, which will surely conquer palates and delight every lover of unique tastes.
Yeast pesto snails – notes
Today I invite you to try very tasty, aromatic, and soft yeast snails rolled with pesto and grated cheese. I baked these snails especially for our skiing trip. My children are not very fond of sandwiches, and during a long car journey, they get hungry every now and then. In such cases, these yeast buns work perfectly for us. Here, I focused on very basic ingredients and flavors that I know my children love. The snails not only taste excellent but also provide energy and are quite filling. Such buns will work not only as food for the road but also as a snack during the day, a warm dinner, or even breakfast. I highly recommend them!
Ingredients necessary for preparing the buns
To prepare these buns, you will need very basic ingredients readily available in any store, and certainly in discount stores like Biedronka or Lidl. Below is a condensed list of ingredients and possible substitutes.
- yeast – I used fresh yeast for my buns; if you have instant dry yeast, use one 7g packet
- flour – I used regular wheat flour type 550 here; you can also use flour type 500, 450, or 650. All-purpose flour will be good too.
- pesto – I used red tomato pesto
- cheese – I added grated parmesan cheese to the buns; you can substitute it with another cheese, such as cheddar, mozzarella, or regular yellow cheese grated. For other cheeses, you might need more than 40g.
How to prepare pesto buns – tips
Start preparing the buns by making the yeast dough, as it will need time to rise. I always knead the dough with a mixer with a dough hook attachment. This way, the dough is always well-kneaded and nicely aerated. I first make a yeast starter so that the yeast begins to “work,” and in the meantime, I place all other ingredients in the mixer bowl. The dough for the buns must be quite thick after kneading so that it can be rolled out, but do not add more flour than in the recipe, otherwise, the dough may become tough later. Set the kneaded dough aside to rise until it doubles in volume.
How to speed up yeast dough rising?
If you want the yeast dough to rise nicely and quickly, it’s best to place the bowl with the dough in a warm place without drafts. For example, you can place it near a radiator. I most often put the bowl with the dough into the oven set to 30 degrees Celsius. In such conditions, the dough rises very nicely and quickly. This method is especially good in winter and autumn when it’s cooler in the apartment and drafts are more common.
How to bake yeast snails?
I arrange the pesto snails in a medium baking dish – mine is about 17/22 cm. I arrange the buns so that they have space to rise around them. Once they puff up and grow slightly, then place the dish with the buns into a preheated oven. If you are using convection, set the temperature to 170 degrees Celsius, and if you are using top/bottom heat mode, bake the buns at 180 degrees Celsius. Usually, about 20-25 minutes is enough for the buns to be well-baked and acquire a golden color.
How to make buns in other flavors?
You can prepare these pesto snails not only with red tomato pesto but also in other flavors. You can easily buy green basil pesto in stores, and it will also be a very good choice. If you want, you can make homemade pesto yourself. On my blog, I have a recipe for radish pesto, specifically from young radish leaves. Check out this recipe, and replace radish leaves with other leaves – it can be fresh basil, lamb’s lettuce, or a mix of other fresh herbs.
How to store snails with cheese and pesto?
Baked and cooled pesto snails are best stored in an airtight container. You don’t need to put them in the refrigerator; just keep them on the kitchen counter. By brushing the tops of the buns with melted butter right after baking, their crust becomes nicely soft and stays fresh for a long time. Such buns are soft even the next day. You can also freeze pesto buns – for about 3 months.
I hope that these yeast buns with pesto and cheese will appeal to everyone and that you will often use the recipe to make buns in various flavors. If you use the recipe, I would be extremely happy if you share your observations in the comments below the recipe.
Ps. I recommend following my instagram for delicious and easy recipes!
Recommended recipes for savory yeast buns
If you like such yeast dough snacks, be sure to try my other recipes for various buns. There are many different recipes for homemade bread and snacks on the blog, and here I recommend, among others, these three recipes:
