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Tomato & Ricotta Pesto Pull-Apart Buns by Cloudy Kitchen

Breads
image
  • Main Ingredient: Flour
  • Prep Time: 45 Min+ rising time
  • Cook Time: 45 Min
  • Serves: 12 Buns
  • Recipe by: Erin Clarkson from Cloudy Kitchen
Ingredients

Ingredients

  • BREAD DOUGH
  • 220g whole milk, lukewarm
  • 1 Tbsp granulated sugar
  • 8g (2 tsp) active, dry yeast
  • 400g all-purpose flour
  • ½ tsp freshly ground black pepper
  • 60g Olive Oil
  • FILLING
  • 1 Jar Filippo Berio Tomato Ricotta Pesto
  • 50g parmesan cheese, finely grated
  • Egg wash - 1 egg whisked with 1 tsp water
  • Maldon or Pretzel salt to finish (optional)

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PRINT RECIPE
  • Main Ingredient: Flour
  • Prep Time: 45 Min+ rising time
  • Cook Time: 45 Min
  • Serves: 12 Buns
  • Recipe by: Erin Clarkson from Cloudy Kitchen

We LOVE all recipes from Erin of Cloudy Kitchen, see why for yourself!

Impress your guests with these flavourful and colourful oven-to-table pull apart buns.

This easy bread dough has no eggs and no butter, making it the perfect easy dough. It is rolled out and filled with a tomato and ricotta pesto mixture and parmesan cheese, then rolled up and cut into buns and baked into perfect pull apart buns. These buns are great alongside a soup or as a delicious easy snack.

INSTRUCTIONS:

 

BREAD DOUGH

  1. In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk, sugar, and yeast, and leave to stand for 5-10 minutes or until foamy.
  2. Add the flour, pepper, salt, and oil, and mix on low speed until the dough comes together. Continue to mix for a further 10-12 minutes until the dough is soft and smooth, and when a little is stretched, you can see light through it (the window pane test).
  3. Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and place in a warm spot to rise for 60 to 90 minutes, or until doubled in size, or in the fridge for a cold rise (see notes).

FILLING AND ASSEMBLY

  1. Turn out the dough onto a lightly floured surface and shape into a rectangle. Roll the dough into a long thin rectangle approximately 24” x 10” (60x25cm). If the dough seems to be wanting to snap back, leave it to sit for 5 minutes to relax before continuing to roll.
  2. Spread the surface of the dough with the Filippo Berio Tomato and Ricotta Pesto, and sprinkle with the parmesan cheese. Starting with the long side of the dough, roll up into a tight spiral.
  3. Line a 10” skillet or cake pan (see notes) with parchment paper. Using a sharp knife, trim the ends of the roll to make them neat if you like (optional step), then cut the roll into 1 ½” (4cm) buns. Arrange in the pan, leaving a little room between
  4. Cover the pan with plastic wrap and place in a warm spot to rise for 30 to 40 minutes, until puffy and a small indentation is left when poked gently with your finger.
  5. While the buns are rising, preheat the oven to 350°f / 180°c.
  6. Egg wash the buns and sprinkle with pretzel salt if desired. Bake for 30 to 35 minutes, until golden brown. Remove from the oven and allow to cool slightly before serving.
  7. Store leftovers in an airtight container at room temperature. Rewarm briefly in the microwave before eating.

A few wee tips:

  • This makes about 12 rolls.  A small-ish skillet was used for the photo shoot these 8 buns,  the extra ones into a little pie pan and baked them separately. These (12)  would work great spaced out in a 10” skillet, or you could do them in two smaller round cake pans.

  • Fill these with whatever you like!

  • Olive oil was in the dough, but feel free to use a neutral oil, particularly if you are going a sweet direction with these.
  • You can either rise the dough at room temp, or do a fridge rise for 3 hours or up to overnight!

  • If you want to make a few bigger rolls, roll the dough to a width of 16” – you will probably get 8 or 9 from this.
  • You can do the dough by hand if you like – you will need to knead it for about 10 minutes until it is soft and smooth.

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