Sourdough potato buns stuffed with basil cashew pesto

Soft potato buns stuffed with delightful basil pesto

Recipe

Bun Ingredients

• 100g sourdough starter

• 120g soy milk

• 75g margarine

• 50g sugar

• 120g mashed potatoes

• 1 egg, beaten

• 1 tsp salt

• 400g all-purpose flour

Pesto Ingredients

• 40g fresh basil

• 70g cashews

• 2 cloves of garlic

• 1 tsp salt

• 1 tbsp lemon juice

• A pinch of crushed red pepper flakes

• 100g olive oil

Instructions

1. Add all of the bun ingredients to a large bowl or stand mixer.

2. Knead by hand or mix until a smooth dough forms. Add additional flour if the dough is too sticky.

3. Transfer the dough to a well-oiled bowl, cover, and let stand for 4 hours.

4. To bake on the same day, let the dough rest for 4 more hours. To bake the next day, refrigerate it, then allow the dough to come to room temperature before moving to the next step.

5. Make the pesto while the dough is rising. Process all of the ingredients except the olive oil in a food processor. Slowly add in the olive oil.

6. Roll out the dough into a large rectangle, approximately 1/4 inch thick. If it is resisting spreading out, let it sit for 10 minutes then try again.

7. Smooth the pesto over the top of the dough. Bring the short side of the rectangle over the other side to fold it in half. Roll the dough gently to flatten it.

8. Cut the dough into strips parallel to the short side with a width of 1/2 inch each.

9. Twist each strip then coil the dough into a spiral. Tuck the end of the spiral underneath and place it on a greased baking sheet.

10. Cover the baking sheet with a towel and let the rolls rise for approximately 2 hours or until puffy.

11. Preheat the oven to 375 F. Bake the buns for 15 minutes until lightly browned on top.