For the pesto: soak the winged kelp in cold water for 30 minutes.
Once rehydrated, wring out the winged kelp, getting rid of as much water as possible.
Place all ingredients in a blender and blitz to a paste.
Season to taste, then set aside.
For the buns: In a pan, warm the milk until steaming but not boiling. Add the butter and set aside to cool until room temperature.
Put the flour, sugar, salt and yeast into a large bowl. Mix until well combined. Add the wet mixture to the dry, and mix to form a soft dough. Tip onto a clean, floured work surface and knead for 10 mins, until the dough is smooth and stretchy, adding more flour if needed. Place the dough into a bowl, cover with a tea towel or cling film and leave to rise for 1- 2 hours or until doubled in size (you could prove it in the fridge overnight).
Punch the dough down to knock out the air, then roll out to a rectangle roughly 35 x 45cm, with the longer edge facing you. Spread the pesto over the surface, right to the edges. Fold left side to the middle, then fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly.
With a sharp knife or pizza cutter, cut the dough into 1.5 – 2cm wide strips. Take a strip, twist it then wrap around your first and second fingers twice, then tuck the ends inside the circle of dough you’ve just made. Don’t worry if it’s not neat – it will still be tasty!
Place the buns on a lined baking tray and preheat the oven to 180°C. Leave the buns to rise until doubled in size (about 30 minutes).
Bake for 15-20 mins until golden brown – rotate the tray halfway through to make sure the buns brown evenly.
Leave to cool slightly on a wire rack, then enjoy!