I'm not normally the bread maker in the house, but I decided to give these parmesan and rosemary buns a try in our Thermomix. They really were so easy to make and the dough had a lovely consistency that made it incredibly easy to divide into the eight balls. No extra flour was needed. The end result was eight yummy and light buns that I'll definitely be making again...and again!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- We have a mature rosemary plant in our garden so I cut a sprig from it - around 6 inches long.
- I turned the buns in the oven half way through cooking to ensure evenly browned...they only needed 15 minutes in total.
- Once a day or two old (if you haven’t eaten them all on the day they’re baked!!), I’d recommend either warming them in a 180°C oven for 5 minutes or slice in half and lightly toast. This just freshens them up a bit.
- These buns are very versatile – enjoy with a burger, as a side to go along with some of our rice and pasta dishes or with a bowl of warming soup.
Other Recipes
You might also like to try:
Recent New Recipes
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 50g parmesan cheese, cut in pieces (2 cm)
- 1 sprig fresh rosemary, leaves only (see Tips)
- 200g water
- 60g milk
- 1 tbsp sugar
- 1.5 tsp (7g sachet) dried instant yeast
- 500g strong white bread flour
- 1 large egg
- 80g butter, soft
- 1 tsp fine sea salt
- 1 tbsp olive oil, plus extra for greasing
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
Instructions
- Place the parmesan and rosemary in the mixing bowl then grate 10 seconds/speed 10. Transfer to a bowl and set aside.
- Place the water, milk, sugar and yeast in the mixing bowl then warm 3 minutes/37°C/speed 2.
- Add the flour, butter, 40g of the reserved parmesan and rosemary mixture, egg and salt then knead 5 minutes. Meanwhile, line two baking trays with baking paper and grease a large bowl.
- Transfer the dough to the prepared large bowl, cover with cling film and leave to rise in a warm place for 30 minutes.
- Divide the dough into 8 balls, place on the prepared baking trays and flatten slightly. Cover again and leave in a warm place for a further 30 minutes. Towards the end of the resting time, preheat the oven to 200°C.
- Brush the bread rolls with 1 tbsp of olive oil and sprinkle with the remaining 10g of the reserved parmesan and rosemary mixture. Bake the buns for 15 to 20 minutes until golden brown. Transfer to a wire rack and allow to cool before serving with your burger of choice. We enjoyed ours with arroz al horno and chunky mixed vegetable soup.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a grater, grinder or chopping board and knife, jug and large bowl or stand (food) mixer. My suggestions are as follows:
- Finely grate the parmesan and either very finely chop or grind the rosemary. Transfer both to a bowl and set aside.
- Place the water, milk, sugar and yeast in a jug – note: the water needs to be lukewarm (around 37°C) – stir to mix then leave to stand for 3 minutes.
- If using a stand (food) mixer, pour in the yeast mixture and then add the flour, butter, 40g of the reserved parmesan and rosemary mixture, egg and salt then knead for 5 minutes. If kneading by hand, knead for 10 minutes. Meanwhile, line two baking trays with baking paper and grease a large bowl.
- Transfer the dough to the prepared large bowl, cover with cling film and leave to rise in a warm place for 30 minutes.
- Divide the dough into 8 balls, place on the prepared baking trays and flatten slightly. Cover again and leave in a warm place for a further 30 minutes. Towards the end of the resting time, preheat the oven to 200°C.
- Brush the bread rolls with 1 tbsp of olive oil and sprinkle with the remaining 10g of the reserved parmesan and rosemary mixture. Bake the buns for 15 to 20 minutes until golden brown. Transfer to a wire rack and allow to cool before serving with your burger of choice.
- We enjoyed ours with arroz al horno and chunky mixed vegetable soup
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Parmesan and Rosemary Buns
Recipe on UK CookidooParmesan and Rosemary Buns
Ingredients
If you don't have the Cookidoo app for your Thermomix follow the recipe below:
- 50g parmesan cheese cut in pieces (2 cm)
- 1 sprig fresh rosemary leaves only (see Notes)
- 200g water
- 60g milk
- 1 tbsp sugar
- 1.5 tsp (7g sachet) dried instant yeast
- 500g strong white bread flour
- 1 large egg
- 80g butter soft
- 1 tsp fine sea salt
- 1 tbsp olive oil plus extra for greasing
Instructions
- Place the parmesan and rosemary in the mixing bowl then grate 10 seconds/speed 10. Transfer to a bowl and set aside.
- Place the water, milk, sugar and yeast in the mixing bowl then warm 3 minutes/37°C/speed 2.
- Add the flour, butter, 40g of the reserved parmesan and rosemary mixture, egg and salt then knead 5 minutes. Meanwhile, line two baking trays with baking paper and grease a large bowl.
- Transfer the dough to the prepared large bowl, cover with cling film and leave to rise in a warm place for 30 minutes.
- Divide the dough into 8 balls, place on the prepared baking trays and flatten slightly. Cover again and leave in a warm place for a further 30 minutes. Towards the end of the resting time, preheat the oven to 200°C.
- Brush the bread rolls with 1 tbsp of olive oil and sprinkle with the remaining 10g of the reserved parmesan and rosemary mixture. Bake the buns for 15 to 20 minutes until golden brown. Transfer to a wire rack and allow to cool before serving with your burger of choice. We enjoyed ours with arroz al horno and chunky mixed vegetable soup.
Notes
- We have a mature rosemary plant in our garden so I cut a sprig from it - around 6 inches long.
- I turned the buns in the oven half way through cooking to ensure evenly browned...they only needed 15 minutes in total.
- Once a day or two old (if you haven’t eaten them all on the day they’re baked!!), I’d recommend either warming them in a 180°C oven for 5 minutes or slice in half and lightly toast. This just freshens them up a bit.
- These buns are very versatile – enjoy with a burger, as a side to go along with some of our rice and pasta dishes or with a bowl of warming soup.
Leave a Reply