These tear and share savoury buns, swirled with a herby garlic butter, are perfect party nosh. Serve warm from the oven, scattered with cheese, and they’ll be gone in seconds.
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Yields:
25 serving(s)
Prep Time:
45 mins
Cook Time:
25 mins
Total Time:
1 hr 10 mins
Cal/Serv:
115
Ingredients
350 g strong white flour, plus extra to dust
7 g sachet fast-action dried yeast
1 tsp. caster sugar
1 tsp. mustard powder
75 g butter, melted and cooled slightly, plus extra to grease and brush
225 ml whole milk
FOR THE GARLIC BUTTER FILLING
100 g butter, softened
2 Tbsp. finely chopped chives
Small handful parsley or coriander, finely chopped
3 garlic cloves, crushed
FOR THE TOPPING
25 g Parmesan, roughly chopped
1/2 tsp. dried basil, or dried mixed herbs
Directions
Step 1Using a freestanding mixer fitted with a dough hook, or a large bowl and a wooden spoon, mix the flour, yeast, sugar, mustard powder and ½tsp fine salt. Add the butter and milk and mix to make a soft dough (adding a splash more milk if mixture looks dry).
Step 2Knead on medium speed if using a mixer, or tip on to a lightly floured work surface and knead by hand for 5-10min, or until soft and springy. Return dough to the bowl (if needed), cover and leave to rise in a warm place for 1hr, or until doubled in size.
Step 3Grease and line a 20cm square tin with baking parchment. For the filling, mix all of the ingredients in a small bowl with a little seasoning until combined and spreadable.
Step 4Roll out the dough (no need to flour work surface) to a neat 50 x 28cm rectangle. Spread over the filling. Roll up from a long edge. Cut into 25 even slices and arrange, cut-side up, in the tin. Cover and leave to rise again for 1hr, or until visibly puffed up.
Step 5Preheat oven to 180°C (160°C fan) mark 4. Bake the buns for 25min, or until golden. Brush over a little butter and leave to cool in tin for 10min.
Step 6For the topping, pulse the Parmesan in a food processor, until very fine. Add in the basil and pulse again, until combined. Sprinkle over the swirls and serve.
GH TIPs Prepare to end of step 5 up to 12hr ahead, but chill for the second rise. To serve, allow to come to room temperature for 1½hr, then complete recipe.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
Alice Shields is the Former Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
