Tomato Pesto Buns

Name: Tomato Pesto Buns
Ingredients: For the dough; 1 cup all purpose flour; 1/2 cup whole wheat flour; 1 and 1/4 teaspoons instant yeast; 1 teaspoon kosher salt; 3/4 cup hottest water from your tap, or water boiled and cooled enough to handle; For the bun filling; 1/2 cup pesto, homemade or store-bought (my method: blitz clean and fresh basil leaves, salt, raw garlic, olive oil, lemon juice, and a small amount of sunflower seeds in a food processor until you've reached desired taste and consistency); 1 beefsteak or other (full size) tomato; 1/4 cup grated Parmesan or Pecorino Romano cheese, if your pesto doesn't have cheese in it already (or honestly, even if it does!)

10 ingredients

1 steps

Ingredients

For the dough
1 cup all purpose flour
1/2 cup whole wheat flour
1 and 1/4 teaspoons instant yeast
1 teaspoon kosher salt
3/4 cup hottest water from your tap, or water boiled and cooled enough to handle
For the bun filling
1/2 cup pesto, homemade or store-bought (my method: blitz clean and fresh basil leaves, salt, raw garlic, olive oil, lemon juice, and a small amount of sunflower seeds in a food processor until you've reached desired taste and consistency)
1 beefsteak or other (full size) tomato
1/4 cup grated Parmesan or Pecorino Romano cheese, if your pesto doesn't have cheese in it already (or honestly, even if it does!)

Directions

1

["Mix all the ingredients together in a large mixing bowl.", "Stir with a wooden spoon until it's too stiff to stir. You'll probably have to use your fingers or a rubber spatula to push down dough sticking to the spoon a few times.", "Knead by pushing the dough out with the heel of one hand and then rotating the dough with the other (in the mixing bowl, or out on a floured counter top) for about 5 minutes. While kneading, add flour slowly if the mix is so wet that it's sticking to your hands. The final dough should be tacky but not wet, smooth and elastic. Pat roughly into a ball shape.", "Oil a clean bowl that could contain at least twice the volume of your dough, place your dough ball at the bottom, cover with plastic wrap and let rise in a warm place for an hour, or until doubled in size.", "Once your dough has risen, punch down gently to let the air out.", "Flour your counter and press (don't roll with a pin!) the dough out into a rectangle, roughly 14 x 10\" with around a 1/4 inch thickness. Have patience because the dough may be sticky or not want to stretch