Thursday, June 4, 2009

Garlic Butter Buns

I've made a few types of bread at this point but I was focusing on harder types of bread like french bread. When I saw this recipe, I decided to try making it as it would be different. It was great! Very soft with a slighty harder crust and terrific flavour in the garlic butter. The recipe as adapted by me is as follows:

The Dough
500 g bread flour
1 1/2 t dry active yeast
45 g castor sugar
1 t salt
1 medium‐sized egg
50 g cold butter
260 ml cold water

1. Put all the ingredients into your mixer bowl and knead for about 20 minutes. Put dough in a covered bowl for 1 hour until doubled up.
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. Cover and leave 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, spoon some garlic butter onto the slitted area and place in a preheated oven at 200 C, for 20 minutes.

Garlic Butter
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.


  1. hi, looks great! from the photo, ur buns look overbaked (oven temp too high or baking time too long) so the crust was hard--it shdn't be

  2. Hi Terri, thanks for the advice. I will adjust both the next time I make them. Though I think baking time should be right as I needed the buns to brown up.