Garlic butter bun is one of the most common breads in local bakeries here. It’s so good even eaten plain. This time, I wrapped it with mozzarella cheese and luncheon for an extra treat.
The garlic butter can be prepared in advance and kept in the fridge, ready to use in buns or as a spread for toast whenever needed.
(Recipe yields 8 buns)
Sweet Stiff Starter
- 30g sourdough starter
- 90g bread flour
- 40g water
- 15g sugar
Dough
- 230g bread flour
- 20g sugar
- 4g salt
- 110g milk
- 1 egg (55g)
- 20g unsalted butter
- All of the sweet stiff starter
Garlic Butter
- 30g softened butter
- 20g chopped garlic
- 1/4 tsp salt
- Handful chopped parsley/scallion
- Mix everything together and keep in a piping bag
Method
- Prepare the sweet stiff starter and use when it triples, about 7-8 hours at 27-28°C.
- Mix everything except butter until the dough comes together and is strong.
- Add butter in 2-3 batches and knead until butter is fully incorporated and dough achieves a windowpane effect.
- Bulk proof the dough for 2 hours at 28°C.
- Punch down the dough and split into 8 equal parts.
- Roll into smooth balls, then rest for 15 minutes.
- Roll out and wrap with your favorite fillings.
- Sprinkle water and coat with Parmesan cheese.
- Final proof at 28°C for 3-3.5 hours or until the dough rises 1.5x.
- Score a straight line in the middle.
- Pipe garlic butter into the groove.
- Bake at 180°C for 18-20 minutes.