Step 1

In the bowl of a stand mixer, or a large mixing bowl, briefly whisk together the flour and potato flakes. Add the instant yeast, warm milk, butter, sugar, and salt. Mix on low speed with the paddle attachment just until a loose dough forms (or mix with a wooden spoon by hand if making in a mixing bowl). Switch to the hook attachment and mix on medium-low for 2-3 minutes (or knead on floured work surface for 3-5 minutes), the dough should be very soft and just slightly tacky. If it’s sticky, add a tablespoon of flour and mix with dough hook until combined.

Step 2

Lightly grease a large bowl with non-stick cooking spray or canola oil. Place the dough ball in the bowl, flip over so all sides get oiled. Cover tightly with plastic wrap and place in a warm area of your kitchen to rise until nearly doubled in size, about 45 minutes. The dough will be tender, fragrant, and feel puffy when it’s ready.

Step 3

Lightly spray a 12-inch piece of parchment paper with non-stick spray, set aside.

Step 4

On a lightly floured work surface, divide the dough into 4 equal portions, roll each portion into a smooth round ball.

Step 5

Roll one dough ball at a time into a 10-inch round circle. Place it on the greased parchment paper. Brush entire surface lightly edge to edge with egg wash. Spread 2 tablespoons of pesto evenly on the dough, then sprinkle with 2 tablespoons parmesan cheese, leaving a 1/4-inch edge bare.

Step 6

Roll out the next dough ball, place it on top of the first layer and press lightly to seal, and repeat the egg wash, and pesto-parmesan step. Repeat these steps with the third dough ball.

Step 7

Roll out the fourth dough ball and place it on top of the others. Place a 3-inch drinking glass or biscuit cutter in the center of the dough circle, and press lightly just to make an impression (this is the center of your star and you will not cut through this. You can also leave the glass in place as a guide while you make the cuts.)

Step 8

Use a very sharp large knife or sharp kitchen shears to make 16 evenly spaced cuts up to the line of the impression made by the glass. (The easiest way to do this is by dividing the circle in half first, then halve the half circles to create wedges, and halve wedges until you’ve made 16 evenly spaced cuts.)

Step 9

Grasp two adjacent strips of dough and twist away from each other two or three times (do not try to twist more than three times.) Pinch the ends together tightly and tuck under a bit to create the points of the star. You should have 8 points.

Step 10

Cover with plastic wrap and allow to rise in a warm place for about 20-30 minutes. It will be noticeably puffy, but will not grow in size like the first rise. (Do not do the second rise in a proofing box or low temperature oven, this will cause the sugar to melt out of your bread too much, and it will stick to the parchment paper.)

Step 11

Preheat oven with rack positioned in the middle of the oven to 400F. Brush dough lightly with egg wash. Sprinkle with any remaining parmesan.

Step 12

Transfer parchment paper and dough to a large baking sheet; bake for about 2o to 25 minutes, or until golden brown, and center is cooked through and no longer doughy. Cool for 10 minutes, serve warm with marinara sauce on the side for dipping.