Parmesan and rosemary buns on a board with a bread bag

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 are so easy to make and the dough has a lovely consistency that makes it incredibly easy to divide into the eight balls. No extra flour is needed. The end result is 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 turn the buns in the oven half way through cooking to ensure evenly browned...they only need 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 180C fan 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

Click here for all bread recipes, and here to browse soups.

Recent New Recipes

Close up of parmesan and rosemary buns on a board with a bread bag

Chilli jam in jars with tomato and red chillis on wooden board

Category Spotlight...

CONDIMENTS AND SAUCES

In this section you'll find a delicious selection of savoury jams, chutneys, relishes, sauces and dressings to go with grilled meat and fish, burgers, sandwiches, toasties and cheese and crackers...and more!!

Browse condiments and sauces recipes

How to make this Parmesan and Rosemary Buns with or without the Thermomix

Recipe on UK Cookidoo

Parmesan and Rosemary Buns

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

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/37C/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 200C fan.
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.

Non-Thermomix Instructions

I'd suggest the recipe can easily be made 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 37C) – 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 200C fan.
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.

Goes Well With

Chicken and corn in flour tortillas on white oval serving platter

Recipe Collection Spotlight...

6 TASTY TACO RECIPES TO TICKLE YOUR TASTEBUDS!

We LOVE Mexican food...there's quite a few delicious recipes on Felly Bull, so I've picked out 6 tasty taco recipes to tickle your tastebuds!

Browse the collection

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 #FellyBull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

✉️