Rosemary and Sea Salt Buns

Instructions

1. 1

   Dissolve the yeast in warm water with honey and let sit for 5 minutes until foamy. This activates the yeast for proper rising.

   Tip: If the yeast doesn't foam, it may be expired—start with fresh yeast for best results.

2. 2

   In a large bowl, combine flour and 8g sea salt. Pour the yeast mixture and olive oil into the dry ingredients, then mix until a shaggy dough forms.

   Tip: Mix by hand or with a stand mixer—don't overwork the dough at this stage.

3. 3

   Knead the dough for 8-10 minutes until smooth and elastic. Fold in the chopped rosemary during the final minute of kneading, distributing it evenly throughout.

   Tip: If using a stand mixer, use the dough hook for 6-7 minutes on medium speed.

4. 4

   Shape the dough into a ball and place in an oiled bowl. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled in size.

   Tip: An oven with the light on works well as a warm rising environment.

5. 5

   Divide the risen dough into 8 equal pieces. Shape each piece into a smooth ball by pulling the surface taut, then arrange on a lined baking tray with 5cm spacing.

   Tip: Tight shaping helps the buns rise upward rather than spreading outward.

6. 6

   Cover the tray loosely with plastic wrap and let the buns proof for 30 minutes until puffy and light to the touch.

   Tip: They should increase in size noticeably but shouldn't be over-proofed or they'll collapse during baking.

7. 7

   Preheat your oven to 200°C. Whisk the egg with 1 tablespoon of water to make an egg wash, then brush it gently over each bun.

   Tip: A light egg wash creates a beautiful golden-brown finish without making the buns heavy.

8. 8

   Sprinkle coarse sea salt evenly over each bun, pressing lightly so it adheres. Bake for 22-25 minutes until golden brown and the buns sound hollow when tapped on the bottom.

   Tip: If the tops brown too quickly, tent loosely with foil for the last 5 minutes.

9. 9

   Transfer the buns to a wire rack and cool for 5-10 minutes before serving. They're best enjoyed warm with butter or olive oil.

   Tip: Warm buns are more fragrant and have a softer crust than completely cooled ones.