RED PESTO AND PARMESAN ROLLS

STEPS

1. 1Pour the milk, water, and active starter into the bowl; mix and dissolve with a wooden spoon, and then add the flour. Mix for a few seconds without kneading. Let stand for 40 minutes.
2. 2Put the bowl into the food processor, add the salt and the softened butter, and knead until the dough comes away from the sides of the bowl. It should be very smooth and uniform.
3. 3Roll the dough and let it stand in an oiled bowl for 3 to 4 hours, depending on the room temperature. The dough should at least double in volume.
4. 4Turn the dough out onto a floured surface and spread it out into a rectangle using a rolling pin, until it is 1 cm thick.
5. 5With a spatula, spread the pesto over the whole surface of the dough, and then sprinkle with parmesan and chopped parsley. Roll it up tightly into a sausage shape and put it into the refrigerator to chill for 30 minutes to facilitate cutting.
6. 6Cut into 1.5 cm long sections, using a wet knife, and place on a baking sheet covered with parchment paper, or into a greased baking pan.
7. 7Let stand for 2 to 2 1/2 hours, glaze, and sprinkle the flaxseed on top.
8. 8Put into the oven and bake at 375°F (190°C) for about 20 minutes. The rolls should be nicely golden.

   When you take them out of the oven, you can pour a light drizzle of olive oil over the rolls. Before serving, sprinkle each roll with chopped fresh or dried parsley.