Eggless Multigrain Tomato Pesto & Cheese Rolls

If you want something easy and cheesy to pack in your kid's lunch box, you should definitely take a look to my today's post. Its quite an easy cheese rolls you can bake either with store bought bread dough or pizza dough or else with homemade bread dough. This time i opted for a multigrain mixture of flours as i was planning to bake a bread rolls with rye flour, spelt flour, oats,quinoa,pearl millet flour along with wheat flour. And this wholegrains as flour works out awesome to bake out this cheesy rolls. My kids enjoyed thoroughly this cheese rolls with simple cucumber salad for their lunch. Yes served along with a salad or cold soup for a summer lunch or picnic these cheese rolls makes an excellent lunch to finish without any guilt. As much as like always, i prepared my own tomato pesto which I have already posted here, but this time i prepared this vegan pesto with some fresh cherry tomatoes & sun dried tomatoes and this combination works awesome.

As i told earlier, i prepared a multigrain bread dough at home. Though kneading the bread dough and letting them to proof may take some time to prepare this bread rolls early in the morning, if you plan well these rolls are just easy to bake. Actually, nowadays i prepare my bread dough at home earlier, which means a day earlier. Once they gets proofed, place the dough in fridge and bring them to room temperature to bake your own dose of bread rolls at anytime of the day. And this works awesome for me, this is how i baked these cheese rolls. Yes some earlier planning works marvellous in case if you want to pack your kid's lunch box with these sort of cheesy rolls. Am running this week's Mega marathon with Kid's Lunch box recipes as theme. After some delicious and healthy lunch box friendly dishes, my today's post is also going for the theme.

1cup Rye flour
1cup Spelt Flour
1/2cup Wheat flour
1/2 Quinoa flour
1/2cup Oatmeal
1/2cup Pearl millet flour
1+1/2tbsp Instant yeast
2tbso Lin seeds/flax seeds
1tsp Sugar
1tsp Salt
3tbsp Olive oil
2cup Luke warm water
4-5tbsp Tomato Pesto
1/2cup Cheese (as per need)
1tsp Italian seasoning

In a large vessel, take the flours,lin seeds together, add the instant yeast, sugar, salt, slowly add the luke warm water and knead everything together.

Knead well until the dough turns soft and smooth. Grease a bowl, and drop the dough, wrap it and let it sit for two hour in a warm place.

Once the dough doubled the volume, punch it and knead again.

Now dust the counter top and roll the dough as a rectangle shaped disc. Spread generously the tomato pesto and top it with the grated cheese, sprinkle the italian seasoning on the top.

Now roll the dough tightly as a log. Seal the edges well, with a sharp knife, slice it as medium size rolls.

Place the rolls on a baking sheet lined over a baking tray, let them sit for half an hour.

Preheat the oven at 350F and arrange the baking tray in the middle rack and bake for 30-35 minutes.

Remove the rolls from the tray and let them cool on a wire rack.

Once they gets cool completely, pack them in anyone's lunch box with salads or fruits.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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