Sun-Dried Tomato Buns
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
Soft, pillowy buns infused with the rich, tangy flavor of sun-dried tomatoes and fresh basil, perfect for serving alongside pasta or enjoying with a spread of creamy cheese.
Ella x
Ingredients
- 250 mlwarm water
- 400 gall-purpose flour
- 7 ginstant yeast
- 100 gsun-dried tomatoes(finely chopped)
- 30 mlolive oil
- 7 gsalt
- 10 gsugar
- 15 gfresh basil(finely chopped)
- 2garlic cloves(minced)
- 50 gparmesan cheese(grated)
Detail level
Instructions
- 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
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
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
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
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
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
Preheat oven to 200°C. Brush the tops of each bun with a little olive oil and sprinkle with remaining parmesan cheese.
- 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.
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