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Tear and share picnic buns
It's picnic season! Whether you're going with friends or family, these tear and share buns are the perfect picnic food. They're fresh, cheesy and served with your choice of herbs. Yum!
Ingredients
- 1 cup sour cream
- 4 cups all purpose flour
- 3 teaspoons kosher salt
- 2 tablespoons granulated sugar
- 1 package instant yeast (2 tsp or 8 grams)
- 4 tablespoons melted unsalted butter
- 2 egg yolk
- 1/4 cup grated parmesan
- 2 tablespoons fresh herbs, chopped - parsley, basil or thyme work well
- 2 teaspoons flaky salt
Directions
- Combine sour cream and one cup plus two tablespoons of boiling water in a large measuring cup and whisk vigourously. Let sit for five minutes to cool slightly.
- In the bowl of a stand mixer, stir together flour, salt, sugar and yeast.
- Pour thinned out sour cream into the flour mixture, along with four tablespoons of melted butter. Using the dough hook, knead dough on medium speed for eight to ten minutes.
- Grease the bottom and sides of a metal or glass bowl with 1 TBSP of oil. Place the dough in the bowl and cover with plastic warp or a tea towel and set aside to let rise - about an hour and a half.
- Once the dough has doubled in size, uncover and punch the dough down releasing all the gas bubbles formed by the yeast during the rising process.
- Form into 20 small balls or 12 medium size balls (use a scale to weigh each portion for more accuracy) and place them on the baking sheet. Ensure there is room in between each ball of dough for a second rise. Cover and set aside for 30 minutes.
- Pre-heat your oven to 375° and line a baking sheet with parchment paper.
- While the buns enjoy their second rise, whisk egg yolks with one teaspoon water.
- Brush the tops of the buns egg wash, sprinkle with parmesan, herbs and flaky salt.
- Bake for 22 minutes, or until the tops are nicely browned.
