\Foodie 1.23.2011

Homemade Garlic Buns
Adapted From Torview
Makes: 8 rolls

Prep Time: 30 minutes, plus 1 hour and 20 minute total rise time
Bake Time: 25-30 minutes
(Printable Recipe)

1/2 tablespoon yeast
1 tablespoon sugar
1 tablespoon luke warm water
1 1/2 cups all-purpose flour
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup luke warm water
2 tablespoons garlic, minced
5 tablespoons butter, at room temperature
1 tablespoon fresh oregano, minced
1 tablespoon fresh parsley, minced

Begin with combining your yeast, sugar, and one tablespoon luke warm water in the bowl of an electric mixer. Then gently stir your mixture and let it sit for 3 minutes. Once your 3 minutes have passed, add your flour, olive oil, and salt. Mix until combined and the liquid ingredients are incorporated into the dry. It will turn into a slightly crumb like consistency. Using your paddle attachment, add your luke warm water and mix on medium speed. Until your water becomes incorporated into the dry mixture, about 1 minute. Then replace your paddle attachment with your dough hook and mix on medium speed for 5 minutes to knead the dough. Your dough is going to get violently thrown around in the bowl- don’t worry, that’s normal! If you don’t have an electric mixer or dough hook attachment, you can knead by hand. Meanwhile, generously grease a large soup pot with olive oil, making sure to brush the bottom and about 1/4 of the way up the sides of the pot. Then place your ball of dough in the center of your pot and cover it with a lid. Let your dough rise for at least 1 hour in a slightly warm environment until it doubles in size. I had the oven on 350 degrees and placed the pot on top of the stove, which worked nicely.

Meanwhile, mince 2 tablespoons of garlic and combine with 5 tablespoons of room temperature butter in a small mixing bowl. Finely chop your fresh oregano and parsley and add to the bowl.Mix until combined. Once your dough has risen, place your ball of dough on a lightly floured work station. Your dough will deflate slightly when you pick it up from the pot- don’t panic- your buns will still bake perfectly! Roll your dough into a long rectangle about 1/4 inch thick and evenly spread your butter mixture along the entire surface of the dough. Take the edge of your dough and roll it. When rolling, make sure to hold it firmly to get a tight and even roll. Continue rolling until you’ve reached the end of your dough. Using a sharp serrated knife, cut 1 inch – 1 1/2 inch thick rolls. When cutting your dough, make sure not to press down, but to cut in quick gentle back and forth motions to get a clean cut. Then add 1 tablespoon of melted butter to each 7 inch cake pan, making sure to evenly brush the bottom and sides. Place 5 rolls along the perimeter of your dish and 1 in the center. Let your rolls sit for 20 minutes to allow them to slightly rise a second time. Then bake them at 375 degrees for 25-30 minutes or until golden brown.



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2 Responses to “\Foodie 1.23.2011”

  1. Ingha Says:

    This looks sooooo good! Can I be your taste-tester?!

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