The soft spiced buns are another one of those improvised recipes that, however, turned out great and especially had good feedback at the table.
A bun super soft and especially tasty with its taste of garlic and parsley.
Personally, I love spices a lot and I use garlic a lot in recipes, often blended or crushed, so even those who don’t like finding pieces in their mouth have no problems.
With this dough, I made only 7, but also because I made them quite large, you can make narrower strips then cut them in half and you’ll get mini, chubby buns and obviously in a larger number.
They remain soft for days if kept in a plastic bag.
Make them too and send me the photos and if you like, I will post them on my FB page in your name.
About 381 Kcal per bun
- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 7 buns
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Soft Spiced Buns
- 0.25 oz fresh brewer's yeast
- 1⅓ cups whole milk
- 3⅓ tbsp extra virgin olive oil
- 2 tsp salt
- 2 tbsp dried parsley
- 3 cloves garlic
- 4⅓ cups all-purpose flour
- 1 tbsp butter
Preparation of Soft Spiced Buns
I prepared the dough with the stand mixer, but it can be done easily by hand.
In the stand mixer, put the fresh brewer’s yeast, add lukewarm milk and let it dissolve, then add 1 cup of flour and mix.
Add the crushed garlic, parsley, salt, extra virgin olive oil, and the remaining flour, mixing for a few more minutes until you get a well-mixed dough.
Once you’ve obtained the dough, transfer it to a large bowl, cover it with plastic wrap, and place it in the oven with the light on to let it rise for about 3 hours or until doubled.
Once risen, transfer the dough to a lightly floured work surface and form a ball.
…roll out the dough into a rectangular sheet, not too thin.
From the sheet, cut strips about 6 fingers wide, then cut them in half horizontally.
My last strip was not the right width, so I cut it in half and placed them side by side and formed the bun.
Once you’ve obtained 7 rectangles, roll them on themselves lengthwise.
….cover a baking sheet with parchment paper and place the buns on it.
Let them rise again for at least 1 hour or until they puff up.
Once risen, brush the buns with softened butter….
