Herb Buns

Instructions

1. 1

   Combine warm water, yeast, and sugar in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: The water should be around 40°C—too hot will kill the yeast, too cold won't activate it.

2. 2

   In a large mixing bowl, whisk together flour and salt. Pour the yeast mixture and olive oil into the dry ingredients and mix until a shaggy dough forms.

3. 3

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but manageable.

   Tip: Proper kneading develops gluten, which gives the buns their soft, airy texture.

4. 4

   Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.

5. 5

   Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball and place on a baking tray lined with parchment paper.

   Tip: Spacing them 5cm apart allows room for the buns to expand during baking.

6. 6

   Melt butter in a small saucepan and stir in the minced garlic, parsley, basil, and chives. Let cool slightly.

7. 7

   Brush each bun generously with the herb butter mixture and sprinkle lightly with sea salt.

   Tip: Reserve a little herb butter to brush on the buns after baking for extra flavor.

8. 8

   Cover the tray loosely with a cloth and let the buns proof for 30 minutes until puffy and slightly risen.

9. 9

   Preheat oven to 200°C. Bake the buns for 22-25 minutes until golden brown on top.

   Tip: The buns are ready when they sound hollow when tapped on the bottom.

10. 10

    Remove from oven and brush with any remaining herb butter while still warm. Serve immediately.

    Tip: These buns are best enjoyed fresh, but leftovers can be frozen and reheated.