How to make yeast dough for buns

• Crumble the yeast, add sugar and lukewarm milk - mix thoroughly. Cover the starter and set aside in a warm place for about 20 minutes.
  15 g fresh yeast, 1 teaspoon sugar, 100 ml milk
  
• Pour flour into a bowl, add salt, oil, and egg.
  250 g wheat flour - all-purpose, 1 egg, 0.5 teaspoon salt, 50 ml oil
  
• Pour in the yeast starter and knead a smooth, thick dough.
  
• Cover the bowl with the dough with cling film or a towel and set aside in a warm place for about an hour, until the dough rises.
  
• Briefly knead the risen dough on a floured surface.
  
• Roll out the dough into a thin flatbread.
  
• Spread pesto over the top of the dough.
  approx 130 g pesto
  
• Sprinkle grated cheese over the top.
  approx 40 g Parmesan
  
• Roll the dough into a log.
  
• Cut the dough into 8 pieces.
  
• Arrange the buns in a baking pan (I greased mine with butter and dusted with flour).
  
• Cover the buns with cling film and set aside in a warm place for about 30 minutes.
  
• Place the risen pesto buns into an oven preheated to 170 degrees (convection mode) and bake for about 20-25 minutes - until nicely browned.
• Brush the still hot buns with a mixture of butter and spices.
  approx 20 g butter, 0.5 teaspoon salt, 0.5 teaspoon granulated garlic, 1-2 pinches dried basil