Basil buns

Basil buns
(makes 16 buns)

4 cups (500 gr.) soft-wheat flour type 0 + more to dust
1.7 tablespoon (25 gr). fresh yeast
1.26 cups (300 ml.) warm water
1 teaspoon sugar
2 teaspoons salt
50 basil leaves, roughly chopped
4 tablespoons extra virgin oli + more to brush

Sift flour, make a mound and pour salt, sugar, crumbled fresh yeast and water. With fingertips, knead all the ingredients to dissolve the yeast. Then, add 2 tablespoons of oil and knead the dough with both your hands, just to combine. Then flatten the dough and sprinkle with basil leaves, roughly chopped. Work again the dough, shape it in a ball and brush it with oil. Place the dough in a clean and lightly greased bowl, cover it with plastic wrap and let rise for about 30 minutes.
Heat the oven to 375°F. (200°). After this time, knead quickly the dough and cut into 16 pieces
(about 1.75 ounces – 50 gr. each), shaping round buns. Line two baking sheets with silpat or parchment, place the buns on the baking sheets, brush them with 2 tablespoons of oil, cover it al with plastic wrap and let rise for 20 minutes.Then keep aside the plastic wrap, brush the buns with sifted flour and bake them for 20 minutes, putting under the baking shhets, a hot water bowl. Remove the bowl, invert the pans (the one upper moves down, and viceversa) and bake for another 15-20 minutes. Let cool on a wire rack before serving.