Simple Pesto Buns

Make the Sponge

1. In a large bowl, combine the water, yeast and sugar. Whisk to dissolve the yeast, then let stand for 5 minutes. Watch for the yeast to 'bloom' or begin to activate.
2. Add 1 1/4 cups of bread flour. Use a sturdy wooden spoon to roughly mix it all together. Scrape down the sides of the bowl, cover with plastic wrap, and place in the fridge.
3. This sponge is best with an overnight in the fridge, even better after 24 hours. But I have proceeded with the buns after just 6 hours in the fridge and the results are still delicious and satisfactory!

Shape the Buns

1. A few hours before you wish to serve the buns, remove the sponge from the fridge. Let it sit on the counter for 30 minutes or so to return to room temp.
2. Add the salt and the remaining 1 1/4 cups of flour to the sponge. Mix to combine, then knead the dough until it is smooth and elastic: 8-9 minutes by hand; 5 minutes in a mixer with the dough hook. It will be slightly sticky. It's okay to add a little more flour as needed.
3. Place the dough in an oiled bowl, cover with a tea towel and let rest for 20 minutes.
4. Divide the dough into 9 equal pieces. I use an electronic kitchen scale to get them exact. First divide the dough into three pieces of 200 grams each. Then divide into three again, with balls weighing 67grams each.
5. Preheat the oven to 425℉. Shape the balls of dough into smooth round buns. Arange them on a baking sheet lined with parchment, about 1/2 inch apart. Cover with a tea towel and rise for 45 minutes in a warm place. They will rise and touch each other.

Bake and Glaze the Buns

1. Crack an egg into a bowl and whisk with a pinch of salt. Mix the olive oil and pesto together into a smooth paste.
2. Using a pasty brush, gently brush the buns all over with the beaten egg. Sprinkle lightly with flaky salt. Place on the middle rack of the preheated oven.
3. Bake buns for 16-20 minutes, or until dark golden on the tops. Oven may vary so begin checking them after 15 minutes. I like to rotate the pan once during the baking time.
4. Remove the buns from the oven. Brush generously with pesto oil. Serve immediately.