Watercress and Pine Nut Rolls

Prep Time

30 Minutes

Cook Time

3 Hours Inactive


Serves 14 Rolls


Most ingredients are available in Antonio’s Market!


2 oz Watercress, Tough stems removed, Leaves and Tender Stems roughly chopped (about 1 cup)
1/3 cup Pine Nuts
4 cups Unbleached All-Purpose Flour, Plus more for Kneading
1/3 cup Butter, Unsalted, Melted and Cooled
2/3 cup Whole Milk, Scalded and Cooled
1 ea Envelope Active Dry Yeast (1/4oz)
2 1/4 tsp Fine Sea Salt
1 tbsp plus a Generous Pinch Sugar
Extra Virgin Olive Oil for Brushing the Bowl and Dough
Coarse Sea Salt, For Garnish

Method of Preparation

1. In a small skillet, heat the nuts over low heat for 5 minutes.
2. Transfer to a plate to cool.
3. In a blender, combine watercress, yeast, sugar, fine sea salt and 1/2 cup lukewarm water.
4. Puree until smooth.
5. Transfer the puree to a large bowl.
6. Add the flour, milk and butter.
7. Using your hands, stir to form a soft dough.
8. Turn out the dough onto a lightly floured work surface.
9. Knead for 10 minutes, until the dough is smooth and elastic like.
10. Fold in the toasted pine nuts.
11. Brush a medium bowl with the oil.
12. Place the dough into the bowl and turn to coat with the oil.
13. Cover the bowl tightly with plastic wrap and let dough rise in a warm, draft-free place for 2 hours.
14. Dough should double in size.
15. Cut the dough into 14 equal sized pieces.
16. Shape the pieces into balls.
17. Arrange on a baking sheet at least 2 inches apart.
18. Loosely cover with plastic wrap and let rise in a warm, draft-free place for 1 hour.
19. Preheat the oven to 350 degrees F with the rack in the middle.
20. Brush the tops of the rolls with oil and sprinkle with the coarse sea salt.
21. Bake, rotating half way thought, for 30 minutes.
22. Rolls are done when they are lightly golden and sound hollow when tapped on the bottom.
23. Transfer the rolls to a wire rack to cool completely before serving.

Recipe Source

La Cucina Italiana Magazine, May/June 2013 Issue