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Rosemary parmesan Christmas tree buns
Bring the holiday flavours packed into these delicious buns.
YIELDS
32
Ingredients
- 2 3/4 - 3 cups unbleached all-purpose flour
- 1/4 cup fine cornmeal
- 1 teaspoon instant yeast
- 1/3 cup grated parmesan cheese
- 1 tablespoon chopped fresh rosemary (15 ml) + several sprigs for garnish
- 1 cup warm milk
- 1 egg
- 1/4 cup + 1 tablespoon melted butter
- 2 tablespoons honey
- 1 1/2 teaspoons salt
- 1 clove garlic, minced
Directions
- In a medium bowl, combine two and three-quarter cups of flour and reserve the rest. Add the cornmeal, yeast, parmesan, and rosemary. Stir to blend.
- In a small bowl whisk together the milk, egg, one-quarter cup of melted butter, honey, and salt. Blend well.
- In a stand mixer fitted with a dough hook, pour the wet ingredients and turn the machine on number two speed. Add the dry ingredients, until the dough starts coming together. You may need to use a spatula to scrape down flour into the center. Continue to work the dough on medium for four to five minutes until the dough comes together and begins to look smooth. Let rest for two minutes and start mixing again for a further three to four minutes until the dough is not sticking to the sides of the bowl.
- Transfer to a work surface using the remaining flour and continue to knead until smooth but still sticky. Cover with a towel and let rest for five minutes if too sticky, sprinkle a bit more flour and shape it into a ball.
- Transfer to a buttered bowl and cover with plastic wrap and let rise for one and a half hours or until doubled in bulk.
- Cut dough into 32 even pieces. Roll each gently into a ball, approx. 25 gm each. Transfer to a large parchment-lined baking sheet creating a tree shape leaving an inch between them for room to expand. Start at the top with a single ball, then two, or three, and keep going until the last row is seven buns. Use the final four buns to create the bottom of a tree trunk. The tree should be approx. 12 “wide at the base and 15 “high.
- Cover with a tea towel and let rise at room temperature for 45 minutes or until doubled again.
- Preheat oven to 375° F placing the rack in the bottom third of the oven.
- Heat the remaining melted butter in a saucepan with minced garlic, and remove from heat immediately. Strain out garlic to prevent burning. Brush buns with butter and sprinkle with leaves of rosemary, bake for 15 to 20 minutes, at 375° F.
- Buns should be dark golden brown on top and bottom. Cool and serve. Enjoy!
