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For the bread:
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1. In a large mixing bowl combine, water, milk, sugar and yeast. Stir to combine and let it sit for 5 minutes (should start to foam a little bit).
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2. Then add sunflower oil, salt and 2 cups flour. Using a wooden spoon mix until combined and slowly add flour 1/4 cup at a time until dough pulls away from the sides (and isn't as sticky).
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3. Knead dough for 4 minutes on a lightly floured surface. Lightly grease a large bowl and place dough in it, covering with plastic wrap. Keep in a warm place and let rise until doubled in size. This should take around 1 hour.
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4. Once dough has risen divide it into 6 portions and form into rolls (try not to handle the dough too much). Place dough on a parchment paper lined baking sheet, cover with plastic wrap and let it sit for 15 minutes. Preheat oven to 380 F.
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For the topping:
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1. Start topping right before bread has finished rising. Combine ingredients in a large bowl and whisk to combine, until smooth. Add more water or flour if necessary-mixture should have a slow dripping consistency. Let stand 15 minutes.
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2. Using a spoon generously top the bread rolls with the mixture. Make sure to use all of it-a thicker layer of the topping will allow for more cracks in the bread.
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3. Bake for 25-30 minutes at 380 F on the middle or top rack (I used the top oven rack) until browned. Then remove the pan from the oven and let rolls cool before slicing and eating.
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For the sandwich:
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1. Slice the rolls in half horizontally and toast the bottom half. Spread mayonnaise and pesto (optional) on both sides of the bread. Add remaining toppings and enjoy!
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Recipe adapted from Baking Bites and The Bread Bible.
