Pesto buns
Preparation Time: 20 - 25 minutes
Cook Time: 15 - 20 minutes
Serves: Makes 10 - 12
Got some leftover pesto in the fridge that you don't know what to do with? Use it in this recipe for a fresh new take.
Ingredients
750ml (420 g) Snowflake white bread flour
5ml salt
5ml sugar
10g (1 sachet) instant dry yeast
300ml About lukewarm water
45ml pesto sauce
15ml Beaten egg and milk for glazing
Method
- Sift flour and salt together. Add sugar, mix and add yeast.
- Add enough lukewarm water to mix to a soft dough. Turn out onto a lightly floured surface and knead for 5 - 10 minutes, or until dough is smooth and elastic. Place dough in a large, lightly oiled for, cover and leave to rise for about 20 minutes, or until doubled in size.
- Knock down dough on a lightly floured surface and knead again until smooth. Roll out dough on a lightly floured surface, into a rectangular shape of about 24 x 36 cm.
- Spread pesto sauce onto dough, leaving a 1 cm border. Starting from the long side, roll up tightly. Cut into 2 cm thick slices. Stack buns in a circular pattern, cut side up, into a greased 23 cm loose-bottom springform cake pan. Cover and leave to rise for about 15 minutes or until doubled in size.
- Brush buns with beaten egg and milk. Bake in a preheated oven at 200 °C for 15 - 20 minutes, or until golden brown.
