pesto buns

my go-to bread recipe, so easy to adapt to whatever your little heart desires!

we’re also using store-bought pesto (it’s just easier, totally make your own if you have time)

dough

650g flour

7g dry active yeast

10g salt

2 tbsp olive oil

425ml warmish water

roughly 1/4 cup store-bought pesto

in the bowl of a stand mixer with a dough hook, combine the flour, yeast, salt, and olive oil. while the mixer running at the lowest speed, slowly pour in the lukewarm water, continue to mix until a shaggy dough forms, turn the mixer up one speed and continue to knead for 5 minutes. the dough should pull away from the sides and be slightly sticky. loosen the dough from the bowl and cover with cling film, leave on the countertop for 1 hour or until doubled in size.

punch down the dough, place on a lightly floured surface roll the dough out to a large rectangle, then spread an even layer of pesto all over the surface right to the edges.

slice the dough into 1-2 inch strips (not lengthways the other way, I don’t know what it’s called), then roll up the strips and place them onto a baking tray. cover with cling film and leave to rise for 30 minutes, they should puff up.

towards the end of the rising, preheat the oven to 425F.

bake for 25-35 minutes until golden:)