Tear-and-share garlic-herb buns recipe

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Put the yeast into a small bowl with 1 tsp of the sugar and a couple of tbsps of lukewarm water. Stir and leave to sit somewhere warm. After 15 minutes the mixture should be frothy

Step 2

Put the flour, the rest of the sugar and 1½ tsp salt into a bowl (or into the bowl of a stand mixer, fitted with a dough hook). Add the yeast mixture and combine everything together

Step 3

Heat the milk a little so that it’s lukewarm, then add the eggs to it. Gradually add the milk and egg to the bowl, mixing as you do so

Step 4

When the mixture has come together – it will still be pretty sticky – add the butter, a little bit at a time, working it in well after each addition. If you’re working by hand, tip the dough on to a lightly floured surface and knead it. I now follow baker Richard Bertinet’s method. He stretches the dough up with his hands, then slaps it down on the work surface

Step 5

Alternatively you can knead the bread in your mixer with the dough hook. Whichever process you’re using, it needs to transform into a smooth mass, which is as soft as a pillow. It takes about 8 minutes in the mixer. Place the dough in a lightly oiled bowl, cover with a tea towel or lightly with cling film, and leave to prove for a couple of hours. It will double in size

Step 6

Once the dough has proved, roll it out into a 40 x 30cm rectangle. Spread the butter for the filling over the dough. Mix the garlic, herbs, Parmesan and cayenne together and sprinkle this on top of the butter, leaving a 1.5cm border

Step 7

Working from one of the long sides, roll the dough up into a fat sausage shape. Using a very sharp knife 
cut the sausage in half so you have two sausages, then divide each half into six equal parts. Put these – on their sides so you can see the filling – into a buttered and base-lined tin measuring roughly 23 x 33cm

Step 8

Cover the bread and leave for 30-60 minutes, or until the rolls have doubled in size

Step 9

Preheat the oven to 180C/170C fan/gas mark 4. Bake the rolls for 30-35 minutes

Step 10

Remove from the oven and leave for 10 minutes, then melt the butter for the top, add the garlic and cook for a couple of minutes. Stir in the chopped parsley. Brush the butter over the buns before serving

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