Garlic Herb Buns
You should not miss these wonderfully fluffy garlic and herb rolls. The perfect side dish for the next barbecue party, which will delight young and old alike.
500 g wheat flour (type 00)
1 ½ tsp salt
1 packet of dry yeast
300 ml of warm water
125 g of butter
1 handful of parsley
1 handful of basil
3 cloves of garlic
Put the flour in a bowl and mix with salt and dry yeast. Form a hole in the middle and add 3 tablespoons of olive oil and 300ml of warm water. Gradually mix the flour with the oil and water until a soft, sticky dough is formed.
Knead the dough with your hands on a floured worktop or with a food processor. While doing so, work in a little flour if needed until the dough is smooth and elastic.
Form the dough into a ball and place in a bowl oiled with olive oil, cover with cling film and leave to rise in a warm place for 1 hour.
Divide the dough into 12 pieces and shape them into round rolls.
Lay out a rectangular baking tin with Blechrein Nature and place the rolls tightly together. Cover the rolls with a wet cloth and leave for 30 minutes in a warm place.
Finely chop parsley, basil and garlic and mix with the butter. Season with salt and pepper.
Preheat the oven to 200 °C. Brush the rolls with the herb butter for about 25 minutes until the rolls are golden brown.
Baked on Blechrein Nature