Thai Basil Pesto Garlic Buns

STEP 1: MIX AND KNEAD THE DOUGH

Combine the bread flour, instant yeast, 1 3/4 tsp fine salt and sugar in the bowl of a stand mixer. Add the lukewarm milk, most of the water and the 3 tbsp softened butter, and mix on low to a soft dough, adding the rest of the water if it feels dry. Knead with the dough hook for 8 to 10 minutes (12 to 15 minutes by hand) until smooth and elastic. A small piece stretched thin should let light through without tearing.

STEP 2: FIRST PROVE

Cover the bowl and leave the dough in a warm spot until doubled, about 1 hour. Prove to the size, not the clock.

STEP 3: ROAST THE GARLIC

While the dough proves, heat the oven to 400°F (200°C). Drizzle the four garlic bulbs with the olive oil, wrap in aluminum foil and roast for 40 to 45 minutes until soft and golden. Cool slightly, squeeze the cloves from their skins and mash with the 2 tbsp softened butter and 1/4 tsp fine salt to a smooth paste.

STEP 4: MAKE THE PESTO

Bring a small saucepan of water to a boil. Blanch the Thai basil for 10 seconds, plunge it into the bowl of ice water, then squeeze it completely dry. Blend with the peeled raw garlic cloves, extra-virgin olive oil and 1/2 tsp fine salt in a small food processor (or pound in a mortar and pestle) to a thick, spreadable paste. Taste: the garlic should come through first and the anise second. Make the pesto just before rolling so it stays bright green.

STEP 5: FILL AND ROLL

Grease the baking pan. Turn the dough out onto a lightly floured surface and roll it with a rolling pin into a 16 x 12-inch (40 x 30 cm) rectangle with a long side facing you. Spread the roasted garlic butter evenly over the dough, then the pesto, leaving a 1/2-inch (1 cm) strip bare along the far edge. Scatter the mozzarella evenly. Roll up tightly toward the bare edge and pinch the seam closed.

STEP 6: CUT THE BUNS

Cut the log into 12 even buns with a sharp knife or dental floss. Set them cut side up in the greased pan in four rows of three.

STEP 7: SECOND PROVE

Cover and prove for 30 to 45 minutes, until puffy and a gentle fingertip press springs back slowly. Meanwhile, heat the oven to 375°F (190°C).

STEP 8: EGG WASH AND BAKE

Brush the tops with the beaten egg using a pastry brush. Bake for 22 to 26 minutes, until deep golden and the center bun reads 195 to 200°F (90 to 93°C) on an instant-read thermometer.

STEP 9: MAKE THE GARLIC BUTTER

While the buns bake, melt the 3 tbsp butter in the small saucepan over low heat. Add the grated raw garlic and warm gently for 2 minutes without browning.

STEP 10: FINISH AND SERVE

Brush the garlic butter over the buns the moment they leave the oven and sprinkle with flaky sea salt. Rest for 10 minutes before pulling apart. Best served warm.