
Brittany Aldridge
Mini Garlic & Cheddar Buns
These bite-sized buns are like garlic bread - but WAY better. Garlic, lots of cheese and spring onions make for a delicious savoury bun and I'm giving you the option of either a quick scone dough to substantially reduce cooking time, or an all out brioche for buttery pastry. These cute little buns can fit in the lunch boxes, or you can have 3 of without feeling bad (tried and tested, personal experience) so read ahead and let me know how you go!
TO MAKE SCONE DOUGH VERSION
Cooking time: Approx. 30 - 45 mins
INGREDIENTS
For the scone dough:
3 cups all purpose flour (plus a handful for dusting)
2 1/2 teaspoons of baking powder
2 teaspoons of salt (I use Maldon)
90g salted butter, chilled and cubed
1-1 1/4 cups milk
For the filling:
2 cups of cheddar cheese
5 spring onions or scallions, roughly chopped
2 cloves of garlic
salt and pepper (to taste)
2 tablespoons of butter
INSTRUCTIONS
Preheat oven to 200°C / 425°F (180°C fan forced) . Grease a square baking tray or baking sheet with butter and or baking paper and set aside.
Sift flour, baking powder and salt into a large bowl and give it a good whisk.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly chopping board or your bench top. Knead gently until smooth (don't knead dough too much or scones will be tough).
With a rolling pin (or empty wine bottle if you don't have one!) roll out dough until 2 cm thick.
Lightly spread scone dough with butter (be careful not make any indentations or you will loose air), then sprinkle on cheese, garlic and spring onions.
Starting at edge closest to you, roll dough away from you into a tight log. Then using a sharp knife trim off both ends of the log. Slice log crosswise into 3 sections, wiping knife clean between slices. Slice each section crosswise into half's again leaving you with 9 buns in total. (If you want to make them really small half this again!) Transfer buns the baking sheet you prepared earlier with the spiral on the bun facing up.
When you first place the buns in the pan, space them slightly away from each other - as they cook they will increase in size.
Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve slightly cooled but still warm - enjoy!
TO MAKE BRIOCHE DOUGH VERSION
Cooking time: Approx. 1 - 2 hours including proofing time
INGREDIENTS
For the brioche dough:
4 tablespoons warm milk
2 teaspoons (7 grams) dry yeast
2 ½ tablespoons honey or sugar
2 large eggs (one for egg wash)
3 cups bread flour
⅓ cup all-purpose flour
3 teaspoons salt (I use Maldon)
2 ½ tablespoons unsalted butter, softened (plus more melted for brushing)
1 tablespoon of vegetable oil
For the filling:
2 cups of cheddar cheese
5 spring onions or scallions, roughly chopped
2 cloves of garlic
salt and pepper (to taste)
2 tablespoons of butter (plus more melted for brushing)
INSTRUCTIONS
In a glass measuring cup, combine 1 cup of warm tap water, the milk, yeast and honey. Let stand until foamy, about 5 minutes (the yeast has activated). During this time, beat 1 egg.
In a large bowl, whisk flours with salt. Add butter and using your fingers mix this in until you have crumbs first, then a shaggy dough. Stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean chopping board or your kitchen bench and knead around 10 minutes or until the dough is smooth and elastic.
Shape dough into a ball and add it to a lightly oiled bowl. Cover bowl with a tea towel or cling wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
After proofing time, grease a square baking tray or baking sheet with butter and or baking paper and set aside.
With a rolling pin (or empty wine bottle if you don't have one!) roll out dough until 2 cm thick.
Lightly spread brioche dough with butter (be careful not make any indentations or you will loose air), then sprinkle on cheese, garlic and spring onions.
Starting at edge closest to you, roll dough away from you into a tight log. Then using a sharp knife trim off both ends of the log. Slice log crosswise into 3 sections, wiping knife clean between slices. Slice each section crosswise into half's again leaving you with 9 buns in total. (If you want to make them really small half this again!) Transfer buns the baking sheet you prepared earlier.
When you first place the buns in the pan, space them evenly and so the spiral is facing up. As they proof, the buns will start to touch - this is fine and what you want!
Cover with a tea towel or cling wrap and let proof in a warm place for another 30 minutes or until slightly risen again.
10 minutes before the 2nd proofing time is over, preheat the oven to 200°C / 425°F (180°C fan forced) and then beat the remaining egg. Using a pastry brush, brush the dough with egg wash.
Bake in the oven for about 15 minutes or until deeply golden and well risen. Transfer to a wire rack. Serve slightly cooled but still warm - enjoy!
Notes: If you don't have cheddar cheese, or don't like it, or you are vegan; this recipe would also work well with vegan cheese (and a vegan spread), mozzarella, parmesan, or smoked cheddar - whatever you have or a mixture of all is fine!
Also, in the pictures I have garnished these with flat leaf parsley - feel free to do the same it makes a lovely addition!