Homemade Garlic Buns
Soft knotted bread rolls brushed with a garlic-oregano butter glaze — best served warm with homemade lyutenitsa.
Ingredients
| 480 g | white flour | |
| 7 g | dry yeast | |
| 1 tsp | 5 ml | sugar |
| 1 1/4 tsp | 6.3 ml | salt |
| 2 tbsp | 30 ml | olive oil |
| 60 ml | fresh milk | |
| 270 ml | lukewarm water | |
| 3 tbsp | 45 ml | melted butter, for glazing |
| 2 | garlic cloves, for glazing | |
| 1 tsp | 5 ml | dry oregano, for glazing |
Instructions
Mix all the dry ingredients in a bowl — the flour, yeast, salt and sugar. Add the wet ones — olive oil, milk and water — and knead a fluffy and elastic dough. If you have a dough attachment, you can mix in a mixer for about 8 minutes. If you don't have one, knead by hand for about 10 minutes.
Grease a bowl and put the dough in it. Cover it with cling film and leave it to rise in the oven at 40–50 degrees for about 40 minutes. Do not turn off the oven. Once the dough has risen, take it out and cut it into 4 parts. Then each part in two again and you will get 8 pieces of dough. Line a large tray with baking paper.
Take one piece in your hands and shape it like a long rope. Sprinkle with a little flour if it sticks. The dough is very elastic and easy to work with. It doesn't tear easily.
Take the two ends of the "rope" and tie a knot. Take the bottom end and tuck it over into the centre. Take the top end and tuck it under. This way you will get the shape of a kaiser roll. Place it on the baking paper. Shape the remaining 7 buns the same way and place them at a distance from one another. Put the tray back in the oven at 40–50 degrees to rise again for another 30 minutes.
Meanwhile, prepare the mixture for glazing them. Melt the butter. Squeeze two cloves of garlic into it and sprinkle with the dry oregano. Stir. Take out the tray. Brush the buns generously with the garlic mixture using a brush. Heat the oven to 180 degrees and bake the buns for 20 minutes.
They are tastiest warm and pair perfectly with homemade lyutenitsa.