Who can resist a hot, fluffy garlic butter bun? I can't. I eat at least two of these buns each time they come out from the oven and I would have a third if my belly doesn't hurt so much hanging over my jeans.
The dough recipe is the same sweet dough I told you about a few posts ago. You can use this recipe to make all the different buns and rolls you can think of. Garlic butter spread is cheap and easy to make, and you can go further by adding grated cheese or a hot dog in the buns. Someone told me these buns are better than those from the bakeries, and I'm like "Of course they are!" Don't just read about it, try this out today. Don't wait. I may out of exasperation withdraw my recipes if they aren't put to use.
500 g bread flour
1 1/2 t dry active yeast
50 g castor sugar*
1 t salt
1 medium-sized egg
50 g cold butter
260 ml cold water (lukewarm water if room temp is low)
*reduce or increase according to the type of bread you are making
1. Put all the ingredients into your mixer bowl and knead at medium speed for 12-15 minutes., or even longer (20 min) but do not let the machine over-heat. The dough will be very wet and sticky at first and gradually becomes less wet but still sticky. Take out the dough hook, cover the bowl with a cloth and leave in unheated oven for 1 hour until all puffed (they always say until dough doubles but really the dough triples).
2. Punch dough down, lift out of the bowl and put it on a lightly floured counter. Cut into 50 g pieces. Roll each piece into a smooth ball, then into a cone, then flatten the cone-shaped dough into a longish triangle and roll up from the wider end:
3. Place each rolled piece of dough onto a greased and/or well-floured tray and leave in unheated oven to proof for 1 hour or until more than doubled.
4. Brush the top of the buns with beaten egg yolk, snip down the middle with a sharp pair of scissors (careful or the dough will deflate), spoon some garlic butter onto the slitted area and place in a preheated oven at 200 C, for 8-10 minutes.
100 g salted butter
1 bulb garlic, chopped very finely
1 T fresh or 1 t dried parsley
-whisk it all together with a small hand whisk.
-add a pinch of salt if like (I don't; we are on low salt diet)
p.s. I made the buns at night and saved some of the proofed dough in the fridge overnight to make these 4 buns the next day so that I could take better photos in daylight. You can keep the proofed dough (after first proofing) for more than 12 hours in the fridge.