Here I am with a truly delicious recipe that I am sure will win you over as it did me and my family. These are Parmesan buns, unique because they contain balsamic vinegar in the dough. But don’t worry… they don’t “taste” like vinegar and are overall tasty, delicious, and tempting. Hot, they are out of this world. In short, rustic buns that present themselves very well thanks to their shape and are perfect to serve on any occasion, even when you have guests.
Other buns that might interest you:
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 40 Minutes
- Portions: 10 buns
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 10 Parmesan Buns
If you prefer, you can replace dry yeast with fresh yeast. Click HERE to find the explanation on how to calculate the equivalence between the two yeasts.
As always, you can decrease the amount of yeast if you have long rising times available.
The balsamic vinegar to use in this recipe is the liquid one, NOT the glaze.
- 3 1/3 cups Manitoba flour
- 2/3 cup all-purpose flour
- water (1 1/8 to 1 1/4 cups (250/280 ml))
- 2 tbsps balsamic vinegar
- 2 tsps instant yeast
- 2 tsps extra virgin olive oil (+ more for brushing the buns)
- 1 tsp sugar
- 1 1/4 tsps salt
- 2/3 cup grated Parmesan cheese
Tools
I prepared the dough for these buns with the stand mixer, but it can also be made by hand, working the ingredients first in a bowl and then on the work surface. The only suggestion I give you if you proceed by hand is to sift the two flours.
- Stand Mixer
- 1 Bowl
- Rolling Pin
- Brush
- 1 Baking Tray
Preparation of Parmesan Buns
Place the two flours in the bowl of the stand mixer, add the instant yeast, and mix with a small hand whisk.
Then add 1 1/8 cups (250 ml) of lukewarm water and start kneading with the dough hook.
When the mixture starts to come together and the water is well absorbed by the flours, add the oil, salt, and balsamic vinegar.
Continue working until the dough wraps around the hook. If it seems too dry, gradually add more water. The dough should be soft and elastic. I added another 2 tbsps (30 ml) of water.
Transfer the dough onto the work surface, shape it into a ball, and place it in a large bowl lightly greased with olive oil; then brush the dough as well.
Cover with plastic wrap and leave to rise until doubled in volume in a warm place away from drafts. Rising times can vary between two and four hours depending on the room temperature.
After this first rising time, transfer the dough onto a lightly floured work surface, flatten it with your hands, and then roll it out with the rolling pin to form a large rectangle about 1/5 inch thick. My rectangle measures 19 1/2 × 12 inches.
Sprinkle the entire surface of the rectangle with the grated cheese.
At this point, roll the rectangle starting from the long side.
Then cut it into 10 pieces and seal each piece at the bottom, forming a sort of rose.
Place the roses obtained on a baking tray lined with parchment paper, spacing them apart as they will increase in volume during the second rise and baking.
Brush them with some oil and let them rest for another hour. I placed the tray inside the turned-off and closed oven.
After the second rise, bake the Parmesan buns in a preheated static oven at 356°F (180°C) for 25/30 minutes. When done, they should be well browned. Take them out of the oven and let them cool slightly before enjoying them. Enjoy! Paola
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