Breading bread with coarse pesto

Name: breading bread with coarse pesto
Total time: 60 min
Yield: 4
Ingredients: 500 gram flour; 2 tablespoon flour; 6 gram dried yeast; 10 gram sugar; 30 gram butter; 325 milliliters Full Milk; 1 egg yolk; 6 sun dried tomato for the pesto; 8 black olive for the pesto; 4 tablespoon olive oil for the pesto; 1 clove garlic for the pesto; 1 hand fresh thyme for the pesto; 50 gram Parmesan cheese for the pesto

Ingredients

Directions

Mix all the ingredients for the bread (except the egg yolk) with a pinch of salt in a large bowl and knead in about 10 minutes until smooth and supple dough.
Form a ball from the dough and place it in the bowl. Cover the bowl and let rise for about 1 hour, until the dough has doubled in volume.
Meanwhile, mix the ingredients for the pesto in a food processor into a coarse pesto.
Divide the dough into 2 pieces and roll out both pieces on a floured sheet.
Brush the dough on top with the pesto. Roll up the dough and cut into equal slices.
Lay the rolls on the baking sheet loosely against each other, cover with a tea towel and let rise for another hour. Preheat the oven to 200ºC.
Brush the buns with the beaten egg yolk and fry in the oven for about 20 minutes until tender and golden brown.