• 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!

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