Are you expecting guests and you don't want to offer them store‑bought nibbles full of useless additives and low‑quality fats? These garlic buns are the better choice you and your guests will appreciate.

The trick is to take your time with the recipe. The leavened dough takes some time, but it's worth it. The dough is extra smooth and soft thanks to the ghee. The filling is a classic combination of butter, garlic and parsley, that always works. It's a great party snack, and you know exactly what you're eating.🤝🏻

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Organic Garlic Granules – 85 g – intense aroma and sharp taste, from organic farming

£3.59

Nutrition (1 serving)

291 kcal
30 g carbohydrates
16 g fats
8 g protein

Per 12 portions

Dough:

455 g plain flour
7 g dried yeast
1 tbsp cane sugar
1 tsp salt
1 egg
240 ml milk
85 g butter

Garlic filling:

80 g butter
1 tbsp garlic granules
1 tsp onion granules
salt
pepper
parsley sprig

Topping:

1 egg
60 g grated mozzarella cheese

Instructions

Start with the yeast for the dough starter:
In a bowl, mix lukewarm milk, sugar and yeast. Mix lightly and leave it to work for 8‑10 minutes, until a thick foam starts to form on the surface.
Add egg, sifted flour and salt.
Gradually add softened butter or ghee, and make a dough. It should be smooth, pliable and slightly sticky.
Transfer the dough into a greased bowl, cover with a cling film or a tea towel and put in a warm place. Leave the dough to rise for 60‑90 minutes, until it doubles in size.
Whilst the dough is rising, prepare the filling. In a bowl, mix 80g of butter, garlic, onion, parsley, salt and pepper.
💡Our tip: Use a whisk to mix the butter with the herbs and seasonings – it will grow in volume and will be easier to spread too.
Add the leavened dough to a surface dusted with flour and, using a rolling pin, roll it into a rectangle (approx 30x40cm). Spread the garlic butter all over the dough. Roll the dough up and cut it into 12 equal parts.
Transfer the buns into a baking tray lined with baking paper (leave some space in between, as they'll grow some more). Cover the baking tray and leave them to rise again for 25‑35 minutes.
Preheat the oven to 175 °C. Wash the buns with whisked egg, sprinkle over some grated mozzarella or another cheese, and bake for 25‑30 minutes.

Products used in the recipe