Garlic Butter Buns
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Recipe Intro From autumn.kitchen
Garlic butter buns are a popular item in local bakeries and are delicious even when eaten plain. This version is enhanced with mozzarella cheese and luncheon meat. The garlic butter can be made in advance and stored in the refrigerator to use in buns or as a spread for toast.
Recipe Description
These freshly baked buns are bursting with gooey mozzarella cheese and savory luncheon meat. The rich garlic butter adds a fragrant aroma and flavor that complements any meal. For the perfect pairing, serve these warm, golden buns alongside a bowl of creamy tomato basil soup.
- Recipe Card
Recipe Card
ingredients
For the Sweet Stiff Starter
- 30 grams (2 tablespoons) sourdough starter
- 90 grams (about 2/3 cup) bread flour
- 40 grams (about 3 tablespoons) water
- 15 grams (1 tablespoon) granulated sugar
ingredients
For the Dough
- 230 grams (about 1 3/4 cups) bread flour
- 20 grams (1 1/2 tablespoons) granulated sugar
- 4 grams (1 teaspoon) salt
- 110 grams (about 1/2 cup) milk
- 1 egg
- 20 grams (1 1/2 tablespoons) unsalted butter, softened
- All of the sweet stiff starter (above)
ingredients
Fillings
- Mozzarella cheese, sliced or shredded
- Luncheon meat, thinly sliced
ingredients
For the Garlic Butter
- 30 grams (2 tablespoons) softened butter
- 20 grams (about 1 1/2 tablespoons) chopped garlic
- 1/4 teaspoon salt
- A handful of chopped parsley or scallions
Method
Step 1
Prepare the Sweet Stiff Starter: Mix the sourdough starter, bread flour, water, and sugar in a bowl. Allow it to rise until it triples in size, which will take approximately 7-8 hours at a temperature of 27-28°C (81-82°F).
Step 2
Make the Dough: In a large bowl, combine the bread flour, sugar, salt, milk, and egg. Mix until the dough starts to come together. Gradually add the butter in 2-3 batches, kneading continuously until the butter is fully incorporated and the dough passes the windowpane test. Let the dough undergo bulk proofing for 2 hours at 28°C (82°F).
Step 3
Shape the Buns: After the dough has risen, punch it down and divide it into 8 equal parts. Roll each part into a smooth ball and let them rest for 15 minutes. Roll out each ball and wrap it with mozzarella cheese and luncheon meat.
Step 4
Prepare for Baking: Lightly sprinkle each bun with water and coat with Parmesan cheese. Allow the buns to proof again at 28°C (82°F) for 3-3.5 hours, or until the dough rises to 1.5 times its original size. Score a straight line in the middle of each bun.
Step 5
Make the Garlic Butter: While the buns are proofing, mix the softened butter, chopped garlic, salt, and chopped parsley or scallion. Transfer this mixture to a piping bag.
Step 6
Bake the Buns: Preheat the oven to 180°C (356°F). Just before baking, pipe the garlic butter into the scored lines on each bun. Bake the buns for 18-20 minutes, or until golden brown.
Step 7
Enjoy warm from the oven.