Ingredients:
-
2 T Yeast
-
2 C Warm Water
-
1/3 C Canola Oil
-
3 C A/P Flour
-
3 C High Gluten Flour
-
2 T Salt
-
Dried Dill
-
Dried Thyme
-
Shredded Parmesan, freshly grated
Method:
Parmesan & Herb Buns:
Combine the yeast, sugar and water into the bowl of the kitchen aid. Allow the yeast to bloom.
Add the canola oil, both types of flour and salt, and mix with the dough hook on low speed for 10 minutes.
Transfer to a greased container and allow to rest until doubled in size.
Turn the dough out onto a clean surface and punch the dough down. Divide into 2.5 oz portions and roll into balls, sealing the seam with your fingers.
Place the finished buns, seam side down, on a sheet tray lined with greased parchment paper. Cover with a towel and allow to double in size.
Lightly brush the tops and sides of the buns with egg wash. Use a sharp knife to vertically slit the top of each bun. Lightly sprinkle the dill, thyme, and parmesan.
Bake in a convection oven set at 375 for 6 minutes (or 425 degrees for a conventional oven, but the nice color will be harder to achieve). Rotate the pan and cook an additional 6 minutes.
Happy Cooking!
Your recipes look amazing. Hope to eat at your lovely restaurant soon. Do I need to purchase King Arthur High Gluten flour or will regular King Arthur All purpose be enough. How many buns doles this make? I may decrease the size of the recipe. Happy Thanksgiving.