- bread flour - 3 1/2 cups
- salt - 1 1/2 teaspoons
- soluble yeast - 2 teaspoons
- warm water - 1 glass
- fresh basil leaves - 2 cups (Pesto sauce)
- olive oil - 1/4 Cups (Pesto sauce)
- finely grated Parmesan cheese - 1/4 Glass (Pesto sauce)
- salt - 1/2 teaspoonfuls (Pesto sauce)
- garlic - 3 teeth (Pesto sauce)
1. To make Pesto sauce, mix basil, olive oil, grated Parmesan cheese, peeled garlic and salt in a food processor until a pasty consistency. 2. Then cook the buns. Mix the flour, salt and yeast in a large bowl. Pour warm water and mix using a dough hook at a low speed. Add the Pesto sauce and stir until smooth. Knead the dough for 10 minutes until it becomes smooth and elastic. Form a ball from the dough and put it in a lightly oiled bowl, cover with a lid and allow it to rise for about an hour until the dough doubles in volume. 3. When the dough is doubled, lay it on a clean surface and divide it into 8 equal parts. Roll each piece into a tight ball and put it on a baking sheet, about 7 cm apart. Cover with a clean dry towel and allow to rise for about 45 minutes until the dough increases in volume by 2 times. 4. Preheat the oven to 200 degrees. Bake the buns for 15-18 minutes, then allow to cool for at least 20 minutes before serving.
Servings: 4