Simple Pesto Buns – Simple Bites

Posted by techsupport July 21, 2024
Simple Pesto Buns - Simple Bites


An easy, overnight dinner roll that’s brushed with pesto and served as a side dish for soups and pastas.

There’s always a place on the table for a soft, squishy pull-apart dinner roll, and these simple pesto buns are one of our favourites.

They are a variation on a traditional Pampushky – a Ukrainian roll made with an overnight sponge and brushed with a garlic-parsley oil.

Our version coats the crusty buns with a zesty pesto olive oil, making them the perfect accompaniment to soups and pasta dishes. Read on for the recipe!

Pampushky

A beloved staple in Ukrainian cuisine, pampushky are fat buns with a soft interior and a delightful crust. They are traditionally served as an accompaniment to borscht. In my opinion, this combination is one of Europe’s most perfect pairings of comfort food.

This recipe is inspired by and adapted from Olia Hercules‘ version in her brilliant cookbook, Mamushka. To this day, it is my most referenced cookbook for recipes from Ukraine and Eastern Europe.

We’ve also made a cheesy version: Garlic Bread Wreath with Baked Brie.

Kids in the Kitchen

Kids love playing with dough and these buns are a great place to start for beginner bakers. You can’t really mess them up and they always taste delicious!

One by one, I’ve been teaching each of our kiddos to make our beloved garlic buns from scratch. My family loves them so much, they have free reign to bake a batch any day of the week.

As a result, we’re frequently enjoying fresh baked buns with our hearty soups, pasta dishes and ham dinners. I hope you try these simple pesto buns; they are sure to become a new favourite side dish.

Simple Pesto Buns

Recently I made a fresh batch of Parsley and Pepita Pesto; a zero waste attempt to use up an enormous bundle of parsley. I turned most of it into pasta for our dinner, but had a few tablespoons leftover.

Coincidentally, Clara was baking a batch of buns at the same time. Instead of preparing the traditional garlic oil topping for the pampushky, I reached for the leftover pesto instead.

A momentary lazy lapse in the kitchen lead to a brilliant outcome: a fantastic pesto-topped dinner roll!

Do try this zero waste use for leftover pesto! Try these Simple Pesto Buns with:

The Sponge

This recipe begins with an overnight sponge, which builds the unique, slightly tangy flavour in these buns.

I’ve let the sponge sit in the fridge for up to 48 hours with delicious results. On the flip side, I’ve also rushed the recipe and only chilled the sponge for 6 hours, also with delicious results.

So, these rolls can be baked on the same day, but the flavour is a little more interesting after the starter has fermented overnight.

Suggesting Pairings for Pesto Buns

These simple pesto buns are irresistible when fresh out of the oven. My kiddos could make a meal out of them, splitting each one in half and adding a wedge of salted butter. I prefer them as a side dish.

The pesto brings a Mediterranean flavour to the buns, so here are my favourite pairings:

And now onto the recipe!

  • 1 cup warm water 105F-115F
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 2 1/2 cups white bread flour
  • 1 1/4 teaspoons fine sea salt
  • 1 egg beaten to glaze
  • 1/2 teaspoon flaky salt
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons pesto

Make the Sponge

  • In a large bowl, combine the water, yeast and sugar. Whisk to dissolve the yeast, then let stand for 5 minutes. Watch for the yeast to ‘bloom’ or begin to activate.

  • Add 1 1/4 cups of bread flour. Use a sturdy wooden spoon to roughly mix it all together. Scrape down the sides of the bowl, cover with plastic wrap, and place in the fridge.

  • This sponge is best with an overnight in the fridge, even better after 24 hours. But I have proceeded with the buns after just 6 hours in the fridge and the results are still delicious and satisfactory!

Shape the Buns

  • A few hours before you wish to serve the buns, remove the sponge from the fridge. Let it sit on the counter for 30 minutes or so to return to room temp.

  • Add the salt and the remaining 1 1/4 cups of flour to the sponge. Mix to combine, then knead the dough until it is smooth and elastic: 8-9 minutes by hand; 5 minutes in a mixer with the dough hook. It will be slightly sticky. It’s okay to add a little more flour as needed.

  • Place the dough in an oiled bowl, cover with a tea towel and let rest for 20 minutes.

  • Divide the dough into 9 equal pieces. I use an electronic kitchen scale to get them exact. First divide the dough into three pieces of 200 grams each. Then divide into three again, with balls weighing 67grams each.

  • Preheat the oven to 425℉. Shape the balls of dough into smooth round buns. Arange them on a baking sheet lined with parchment, about 1/2 inch apart. Cover with a tea towel and rise for 45 minutes in a warm place. They will rise and touch each other.

Bake and Glaze the Buns

  • Crack an egg into a bowl and whisk with a pinch of salt. Mix the olive oil and pesto together into a smooth paste.

  • Using a pasty brush, gently brush the buns all over with the beaten egg. Sprinkle lightly with flaky salt. Place on the middle rack of the preheated oven.

  • Bake buns for 16-20 minutes, or until dark golden on the tops. Oven may vary so begin checking them after 15 minutes. I like to rotate the pan once during the baking time.

  • Remove the buns from the oven. Brush generously with pesto oil. Serve immediately.



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