Easy to make Soft, fluffy Buns brushed with Garlic Butter and stuffed with Cheese. This Tear and Share bread is delicious served as a Starter or Snack. Serve on its own or with Soup.
- 400 Strong Bread Flour
- 7g sachet Fast-Action Dried Yeast
- 10g Salt
- 1/2 tsp Roohts Chilli Powder
- 275 ml Water, Lukewarm
- 9 BabyBel or 200g Mozzarella block cut into equal sized cubes
- 1 Egg, whisked
- 3 tbsp Olive Oil
- 1 tbsp Butter, Melted
- 3 Garlic Cloves, crushed
- Salt and Pepper
Place Flour in the bowl of a stand mixer. Add Yeast on one side of the bowl, Salt and Red Chilli on the other side.
Add Water a little at a time and mix together with your hands.
Then knead for 8 mins in a mixer or 12- 15 minutes by hand, until the dough feels stretchy and smooth.
Tip dough into a clean, oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Knock the air out of the dough.
Divide into 9 balls (75g each) and add a baby bell or piece of Mozzarella into the middle of each piece. Pinch dough together and use your palm to shape into buns.
Place the buns into a 9 inch oiled tin.
Cover with oiled cling film and leave to rise for another hour.
Preheat oven to 220 C, Gas Mark 7.
Brush the Buns gently with the whisked Egg and place in the oven.
Meanwhile mix the Oil and Butter with the Garlic in a bowl. Season with Salt and Pepper and set aside.
Bake for 25-30 mins until the dough balls are cooked through.
Brush with Garlic Butter and serve warm.
Use 1 tbsp of your favourite Roohts Seasoning Mix instead of the Chilli Powder.
Add Cumin Seeds for a different flavour.
Serve as a starter, snack or alongside Soup.
Store leftovers in an airtight container in the fridge for up to 5 days.
Products used in this Recipe:
Roohts Chilli Powder