Tomato & Ricotta Pesto Pull-Apart Buns by Cloudy Kitchen

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.