Butter Garlic Buns

Ingredients

• 4 cups (500g) all-purpose flour (plus extra for dusting)
• 2 ¼ teaspoons (1 packet / 7g) active dry yeast
• 1 cup (240ml) warm milk (110°F / 45°C)
• ¼ cup (50g) granulated sugar
• 2 large eggs (room temperature)
• ¼ cup (57g) unsalted butter, softened
• 1 teaspoon salt

• ½ cup (113g) unsalted butter, melted
• 4 cloves garlic, finely minced or grated
• 2 tablespoons fresh parsley, finely chopped (or 1 tablespoon dried parsley)
• ¼ teaspoon coarse sea salt (for sprinkling)

Instructions

Phase 1: Activating the Yeast

1. Time: 5–10 minutes | Intensity: Low
2. In a small bowl or measuring cup, warm the milk to approximately 110°F (45°C). It should feel like warm bathwater—not hot.
3. Sprinkle the yeast and a pinch of the sugar over the warm milk. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy and smells distinctly of yeast. If it does not foam, your yeast is dead; start over with new yeast.

Phase 2: Mixing and Kneading the Dough

1. Time: 15–20 minutes | Intensity: High (Manual effort)
2. In the bowl of a stand mixer (or a large mixing bowl), combine the flour, remaining sugar, and salt.
3. Add the frothy yeast mixture and the eggs. Mix until a shaggy dough forms.
4. Add the softened butter and knead using the dough hook attachment (or by hand on a floured surface) for 8–10 minutes. The dough should become smooth, elastic, and slightly tacky, but not sticky. It should pull away from the sides of the bowl.

Phase 3: First Rise

1. Time: 60 minutes | Intensity: Low (Passive)
2. Lightly grease a large bowl with oil or butter. Place the dough in the bowl and turn it once to coat all sides.
3. Cover the bowl with a clean kitchen towel or plastic wrap.
4. Place in a warm, draft-free spot and let it rise until doubled in size, about 60 minutes.

Phase 4: Shaping the Buns

1. Time: 10–15 minutes | Intensity: Medium
2. Punch down the risen dough to release the air.
3. Turn the dough out onto a lightly floured surface and divide it into 12–16 equal pieces (depending on how large you want your buns).
4. Roll each piece into a smooth ball by cupping your hand over it and moving it in a circular motion on the counter.
5. Place the balls into a greased 9×13 inch baking pan or a 10-inch cast-iron skillet, spacing them slightly apart.

Phase 5: Second Rise

1. Time: 30 minutes | Intensity: Low (Passive)
2. Cover the pan loosely with a towel.
3. Let the buns rise for another 30 minutes until they look puffy and have filled the gaps between them.

Phase 6: Preparing the Topping

1. Time: 5 minutes | Intensity: Low
2. While the buns are rising, melt the ½ cup of butter in a small saucepan or microwave.
3. Stir in the minced garlic and parsley. Set aside.

Phase 7: Baking

1. Time: 20–25 minutes | Intensity: Medium
2. Preheat your oven to 350°F (175°C).
3. Gently brush the risen buns with half of the garlic butter mixture.
4. Bake for 20–25 minutes, or until the tops are a deep golden brown and the internal temperature reaches 190°F (88°C).
5. Immediate Action: As soon as you remove the buns from the oven, brush the remaining garlic butter generously over the hot buns. The heat will absorb the butter and garlic flavor. Sprinkle with coarse sea salt.

Nutrition

Calories: 260 kcal · Protein: 5g · Fat: 11g (Saturated Fat: 6g) · Carbohydrates: 34g (Dietary · Saturated Fat: 6g) Cholesterol: 55mg · Fiber: 1g, · Sugar: 4g) · Sodium: 230mg