Sun-Dried Tomato Buns

Instructions

1. 1

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

   Tip: If the mixture doesn't foam, your yeast may be expired—start over with fresh yeast.

2. 2

   Add flour, salt, olive oil, minced garlic, and chopped sun-dried tomatoes to the yeast mixture. Stir until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: Knead in a stand mixer on medium speed to save time and effort.

3. 3

   Fold in the fresh basil and half of the parmesan cheese until evenly distributed throughout the dough.

   Tip: Reserve the remaining parmesan to sprinkle on top before baking for extra flavor.

4. 4

   Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.

   Tip: A warm oven with the light on creates an ideal rising environment.

5. 5

   Divide dough into 8 equal portions and shape each into a smooth ball. Arrange on a parchment-lined baking tray, spacing them 5 cm apart.

   Tip: Wet hands slightly before shaping to prevent sticking.

6. 6

   Cover the buns loosely with the damp towel and let proof for 30 minutes until they've risen and are touching slightly.

   Tip: Don't over-proof or the buns may collapse during baking.

7. 7

   Preheat oven to 200°C. Brush the tops of each bun with a little olive oil and sprinkle with remaining parmesan cheese.

8. 8

   Bake for 20-25 minutes until golden brown and the buns sound hollow when tapped on the bottom.

   Tip: If browning too quickly, tent loosely with foil for the final 5 minutes.