Pesto & Parm Pull-Apart Buns

Tangzhong

In a saucepan, heat water, milk and flour over medium high heat. Whisking until the mixture thickens and reaches custard consistency. Remove from heat.

Bread Dough

Dissolve active dry yeast in lukewarm milk until foam appears.

Add all bread dough ingredients and all tangzhong into a mixing bowl. Using a stand mixer or by hand, mix until the dough comes together. Let rest for 20 minutes.

Knead the dough either in a stand mixer with a dough hook, or by hand, until a smooth coherent dough is formed.

Shape the dough into a ball. Cover and let rise in a greased bowl for 1 hour, until it nearly doubles.

Lightly flour the counter top and tip the dough onto the work surface. Using a rolling pin, roll the dough out into a 14"x20" rectangle.

Spread the pesto onto the rolled out dough, leaving 1/2" of exposed dough along one of the short edges (see photo above).

Sprinkle Parmesan cheese on top of the pesto.

Starting from the filling-covered short edge, roll the dough into a log.

Cut the dough into 12 equal pieces. Place each piece into either a greased 13" cast iron skillet, or a greased 9" x 13" rectangular pan.

Let the buns rise for another hour. Once they have increased in size and are pressing against each other, they are ready to bake.

Preheat the oven to 350°F. Bake the buns for 25-30 minutes. The internal temperature of the buns should read 190°F. If the buns look a little pale, broil them on high for 2-3 minutes until the top is golden brown.