Garlic Herb Oven Buns

Ruddy, tasty, so fragrant — all the neighbors will come running! Buns with garlic and herbs are prepared in the oven from yeast dough. These buns are a great alternative to bread. They are usually served with rich borscht, aromatic pickle soup, meat broth and other soups.
cook time: 1h 40 min
Hazel Farrow
Garlic Herb Oven Buns

Nutrition Facts (per serving)

297
Calories
11g
Fat
37g
Carbs
8g
Protein

Ingredients (10 portions)

Basic:

Garlic 7 clove
Salt 0.5 tsp
Sugar 1 tbsp
Wheat flour 400 g
Butter 50 g
Milk 250 ml
Egg yolks 1 pc
Parsley 40 g
Vegetable oil 2 tbsp
Dry yeast 10 g

Recipe instructions

Step 1

Step 1
How to bake yeast buns with garlic and herbs in the oven? Prepare all the necessary ingredients. Remove the butter from the refrigerator in advance.

Step 2

Step 2
In a small saucepan, heat the milk to approximately 35-40 degrees. It should be warm, but not scalding, otherwise the yeast in it will die. Then pour the warm milk into a bowl for kneading the dough, add sugar and dry yeast. Mix everything thoroughly. Cover the container with a towel and place in a warm place for 10-15 minutes for the yeast to start working. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

Step 3

Step 3
After time, add salt and vegetable oil to the dough and mix. Gradually add the flour sifted through a sieve, first kneading the dough with a spoon and then by hand. Add flour until the dough becomes soft and comes together. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 4

Step 4
Lightly oil your hands and knead the dough by hand in a bowl or on the counter for about 10 minutes. The dough will be sticky at first, but then it will become elastic. Add flour only if necessary; there is no need to “fill” the dough with flour. Form the dough into a ball, place it in a bowl, cover with a towel and leave for 1 hour in a warm place.

Step 5

Step 5
Punch down the risen dough and divide into pieces weighing approximately 60 grams. Form each piece into a ball and place it on a baking sheet lined with parchment. An article about the features of parchment will help you with choosing parchment paper; the link is at the end of the recipe. Leave some space between the buns as they will expand further. Cover the formed buns with a towel and leave for another 20-30 minutes to proof. Turn on the oven at 180 C.

Step 6

Step 6
Place softened butter, garlic cloves and herbs in a blender bowl and grind everything.

Step 7

Step 7
Using a knife, score the buns and fill the slits with garlic filling using a pastry syringe. Brush the finished buns with beaten yolk. Place the tray with the buns in an oven preheated to 180 C and bake for about 20 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. Remove the finished buns from the oven, cool slightly and serve.

Additional rubrics

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