Parmesan 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/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.
Notes
- 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.