Garlic Buns
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These garlic buns are my go to when I want something impressive but don't have all day in the kitchen. Fresh garlic is packed with allicin, a compound that supports heart health and immunity, so you're basically eating something delicious that's good for you. The whole thing comes together in under an hour from start to finish, and the ingredient list is simple enough that you probably have most of it at home already. There's something so satisfying about pulling a tray of warm, golden buns from the oven and watching them disappear within minutes. Trust me, once you make these, they'll become a regular on your 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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