Fan buns with herbs

Ingredients:

Basic bun dough

• 0.5 cups whole milk
• 3 tablespoons of sugar
• 7 g active dry yeast
• 4 and 1/4 – 4.5 cups premium flour
• 90 g unsalted butter, room temperature
• 1.5 tsp coarse salt
• 2 large eggs, lightly beaten
• Additives (herbs, spices and cheese)
• Vegetable oil or cooking spray to grease the bowl

Filling

• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh rosemary
• 1.5 tsp chopped fresh thyme
• 90 g unsalted butter, melted
• Premium flour for working with dough

Preparation:

1. Mix the basic bun dough, adding parsley, sage, rosemary, and thyme. Let it rise as directed in the recipe.
   
   

   Note

   
   Check the yeast label. Make sure you're using the type of yeast specified in the recipe. Active dry yeast is not interchangeable with rapid-rise yeast.
   
   Use a thermometer. Don't guess the liquid's temperature. It must be at least 43°C (111°F) to activate the yeast.
   
   Keep an eye on the dough. Rising time may vary depending on the temperature in your kitchen. Follow the recipe's instructions for rising and evaluate the dough visually.
2. Grease two 12-cup muffin tins with melted butter. Turn the dough out onto a lightly floured work surface and divide in half. Form each half into a 25cm square, approximately 0.5cm thick. Cut each square with a bench scraper or chef's knife into 8 equal strips. Brush the strips with melted butter.
3. Carefully stack 4 strips and press them together to create an even thickness. Repeat with the remaining strips to create 4 stacks. Cut each stack into 6 pieces. Place the pieces, cut-side up, in the prepared muffin tin and gently separate the layers with your fingers. Cover loosely with plastic wrap and let rise for about 45 minutes.
4. Position racks in the upper and lower thirds of the oven; preheat oven to 375°F (190°C). Bake, rotating the baking sheets, until the buns are golden brown, about 25 minutes.
5. Brush with the remaining melted butter. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
   
   

   Basic bun dough

   
   Place the milk and 1/2 cup water in a small saucepan or bowl and microwave until very warm, but not hot (110°F/43°C). Transfer to the bowl of a stand mixer fitted with a dough hook attachment; stir in the sugar, yeast, and 1 cup flour and knead into a lumpy dough. Let stand until bubbly, about 30 minutes.
   
   Add the butter, salt, and 2 cups flour and mix on medium speed until the dough is smooth and elastic, 2 to 3 minutes. Beat in the eggs until fully incorporated, scraping down the sides and bottom of the bowl as needed. Add 1 1/4 cups flour and any extra flour, if using; mix until the dough is smooth and begins to come together, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
   
   Lightly oil a large bowl; transfer the dough to the bowl and turn it over to coat with oil on all sides. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.

6. Freezing Tips

   
   Finished buns can be frozen for up to 1 month. Before serving, defrost at room temperature for 30 minutes, then reheat in the oven at 190°C for 10 minutes.