Pull Apart Garlic and Thyme Buns

Ingredients

250g Matthews Cotswold Heritage Fifield Light Flour

250g Matthews Cotswold Churchill White Flour 

1 egg, beaten 

250ml of slightly warm milk

60g unsalted butter, softened 

7g salt

40g caster sugar 

5g fast-action dried yeast 

To finish 

50g unsalted butter, softened 

Garlic granules, to taste

Thyme, to taste

2-3 tablespoons milk

Buy the flour:

 Heritage Fifield Light
Churchill Bread Flour
QUICKSHOP
Churchill Bread Flour
£2.50 - £12.25

Makes 15

Prep time: 10 mins , plus proving time

Bake time: 20-25 mins

Flours used: Heritage Fifield Light, Churchill White

Method

  1. Add milk, yeast, butter and sugar into the bowl of a mixer fitted with a dough hook.  
  2. Add flour, egg and salt and knead for 5 mins.
  3. Leave to prove for a few hours, until doubled in size. 
  4. Roll out the dough to a rectangle of 45 x 25 cm. Spread the butter and sprinkle some garlic granules and thyme leaves.
  5. Roll the dough up along the long side. Cut 15 slices. With your hands turn each slice into a ball.
  6. Lay them on a baking tray, covered with greaseproof baking paper. 
  7. Leave to rise for 30-45 mins.
  8. Preheat the oven to 200°C/180°C fan/gas 4. 
  9. Brush the buns with some milk and bake for about 20-25 mins.
  10. Enjoy!

    Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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