Ingredients
500 gr flour
220 gr water
50 gr butter, melted
50 gr sugar
15 gr salt
10 gr dry yeast
5 - 7 garlic confit
3 rosemary stems, leaves, chopped
1 egg
1 egg yolk+ a sip of water (for brushing)
Directions
Step 1
First, prepare the garlic confit-rosemary butter. Melt the butter in a pan over low heat, then add the chopped rosemary and garlic confit. Mash the garlic cloves into the butter until well incorporated. Stir thoroughly, remove from heat, and let the mixture cool to room temperature.
50 gr butter, melted
5 - 7 garlic confit
3 rosemary stems, leaves, chopped
Step 2
In a stand mixer's bowl add water, yeast, sugar, egg, flour, garlic confit-rosemary butter, and salt, in that order (don't mix together, just add in that sequence). Set the mixer on lowest speed and start mixing for 12-14 min.
220 gr water
10 gr dry yeast
50 gr sugar
1 egg
500 gr flour
15 gr salt
Step 3
Round the dough and place in an oiled bowl to proof. Cover with a towel to avoid the dough from drying out.
Step 4
After the dough has doubled in size, divide it into equal pieces, each weighing 50-60 grams. Shape each piece into a smooth, sealed ball. Arrange the balls in a 9-inch cake pan lined with parchment paper. Cover with plastic wrap and let them proof for 20-30 minutes.
Step 5
In the meantime, preheat the oven to 380F or 190C.
Step 6
Brush the buns with egg yolk mixed with a sip of water and bake for 14-15 min.
1 egg yolk+ a sip of water (for brushing)
Step 7
Remove the buns from the oven and let them cool in the pan for 5 minutes. Then, transfer them out of the pan and serve!
Step 8
YASSS!
