Cheesey Garlic Butter Green Onion Buns are good for breakfast and teatime. They are savoury and delicious to the bite. My second daughter said that it was so good. So I guess I will be making them more often for my children to enjoy.
Dough
- 325 g bread flour
- 30 g sugar
- 7 g yeast
- 1 egg
- 7 g salt
- 1 egg
- 160 g milk
- 50 g butter
Filling
- 25 g green onions
- 30 g butter
- 15 g garlic
Egg Wash
- 1 egg
- 1 tbsp milk
Method:
- Put all the ingredients into the bowl of a stand mixer.
- Knead till a smooth dough ball is formed.
- Add butter to the bowl.
- Continue to knead till window pane is achieved.
- Transfer the dough to a greased clean bowl. Cover the bowl with a moist towel.
- Let the dough proof till it is double in size.
- While waiting for the dough to proof, prepare the fillings:
- cut the green onions into 0.5 cm length,
- chop the garlic,
- mix the green onions and garlic with butter,
- set the fillings aside.
- Once the dough has doubled in size, transfer it onto a counter top.
- Punch out the air from the dough.
- Knead the dough back into a round ball.
- Divide the dough into the number of buns that you want. Roll each piece into a dough ball.
- Flatten each piece into a flat round dough.
- Roll it up into a small rectangular dough.
- Place it onto a tray lined and greased parchment paper.
- Once all the dough balls have been shaped, cover them and let them proof till double in size.
- Once the shaped dough has double in size and ready for baking, use a sharp knife or a lame to make a slit on top of the dough.
- Use a small spoon to fill the slit or for a cleaner job, pipe the filling into the slit.
- Egg wash the top and sides of the dough. (If you do not wish to egg wash the dough, you may immediately brush the baked buns with melted butter when they are out of the oven.)
- Bake the dough in a pre-heated oven at 175 deg C for 18-20 min or till the buns are golden brown.
- When the buns are done remove them immediately onto a wire rack to be cooled down.