Parmesan Buns

Instructions

1. 1

   Pour warm milk into a large bowl, sprinkle yeast and sugar over it, and let sit for 5 minutes until foamy. This activates the yeast and ensures proper rising.

   Tip: The milk temperature should be around 40-45°C for best yeast activation.

2. 2

   Add flour, salt, softened butter, and egg to the yeast mixture. Mix until a shaggy dough forms, then knead by hand or with a mixer for 8-10 minutes until smooth and elastic.

   Tip: The dough should be soft but not sticky. Add a little more flour if needed.

3. 3

   Shape dough into a ball, place in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 45 minutes until doubled in size.

   Tip: A warm oven with the light on works well for rising dough.

4. 4

   Divide dough into 8 equal pieces and shape each into a smooth ball. Place on a greased baking tray, spacing them 5 cm apart.

   Tip: Rolling each piece tightly on the counter helps create smooth, uniform buns.

5. 5

   Cover buns with a damp cloth and let rise for 30 minutes until puffy and risen.

   Tip: The buns should increase by about 50% in size during this second rise.

6. 6

   Preheat oven to 200°C. Mix melted butter with minced garlic in a small bowl.

   Tip: Don't let the garlic brown in the butter; you want it to remain aromatic and mild.

7. 7

   Brush each bun generously with garlic butter, then sprinkle Parmesan cheese evenly over the tops.

   Tip: Reserve some cheese for a final sprinkle if desired for extra flavour.

8. 8

   Bake for 20-25 minutes until golden brown and fragrant. Remove from oven, sprinkle fresh parsley over warm buns, and serve immediately.

   Tip: The buns are best enjoyed warm while the Parmesan is still melted.