Garlic Buns
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
Soft, pillowy buns infused with aromatic roasted garlic and herbs, perfect for soaking up gravies or enjoying as a standalone treat. Golden-brown on the outside and tender inside, these buns are a showstopper at any table.
Ella x
Ingredients
- 240 mlwarm milk
- 7 ginstant yeast
- 30 gcaster sugar
- 400 gplain flour
- 5 gsalt
- 1egg(beaten)
- 50 gbutter(softened)
- 8garlic cloves(roasted and minced)
- 20 gfresh parsley(finely chopped)
- 40 gmelted butter(for brushing)
- 3 gsea salt flakes(for topping)
Detail level
Instructions
- 1
Combine warm milk, yeast, and sugar in a large bowl. Let sit for 5 minutes until foamy, which indicates the yeast is active and ready.
Tip: Use milk that's warm to the touch but not hot, around 40-45°C, to activate yeast without killing it.
- 2
Add flour, salt, and beaten egg to the yeast mixture. Mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
Tip: Knead by hand or use a stand mixer with a dough hook for consistent results.
- 3
Work the softened butter into the dough gradually, kneading until fully incorporated. The dough should be silky and slightly sticky.
Tip: Adding butter after initial kneading helps prevent the dough from becoming greasy.
- 4
Fold in the roasted garlic and fresh parsley until evenly distributed throughout the dough.
Tip: Roast whole garlic cloves in the oven at 200°C for 15-20 minutes to make them sweet and mellow, then squeeze them out of their skins.
- 5
Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 60 minutes until doubled in size.
Tip: Find a warm, draft-free spot like your oven with the light on, or use a proofing box if available.
- 6
Divide dough into 8 equal portions and shape each into a smooth round ball. Arrange them on a parchment-lined baking tray, leaving space between each bun.
Tip: Damp hands help prevent sticking when shaping the dough.
- 7
Cover the buns loosely and let them rise again for 30-40 minutes until they're puffy and touch each other slightly.
Tip: The second rise should be noticeably quicker than the first as the dough is already fermented.
- 8
Preheat oven to 200°C. Brush the risen buns generously with melted butter and sprinkle with sea salt flakes. Bake for 22-25 minutes until golden brown.
Tip: Buns are done when they sound hollow when tapped on the bottom and are deep golden in colour.
- 9
Remove from oven and brush with additional melted butter while still warm. Allow to cool slightly on a wire rack before serving.
Tip: This extra butter wash gives the buns a glossy finish and enhances the garlic flavour.
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