Cheesy Garlic Buns

Yes another bun! I do love bread in all its forms but its definitely on the messiest end of the Baking With Kids scale. If home made focaccia is a 10 and going to the shop and buying a doughnut being a 1 (it’s still a messy business with little ones), then these cheesy garlic buns are a solid 9 on the messy scale.

But the kids love it and the resulting buns are a delicious savoury treat which are well worth the clean up!

You will need a 12 hole muffin tray, well greased, and a large bowl or stand mixer fitted with a dough hook.

Ingredients

  • 450g strong white flour
  • 3 level teaspoons fast action yeast
  • 300ml warm water
  • 2 tablespoons caster sugar
  • 30ml sunflower or vegetable oil
  • Teaspoon salt
  • 175g grated mature cheddar
  • Generous teaspoon garlic granules
  • Generous teaspoon dried basil

In a jug, measure your warm water, then add the sugar and yeast and stir.

Leave to sit while you measure the flour and salt into the mixing bowl.

Pour the yeasty water into the bowl and add the oil. Mix well to form a sticky mess dough.

Knead for 10 minutes or until the dough becomes elastic in texture (about 10 minutes on medium-low in the mixer). Pop back into the bowl and cover with a tea towel.

Place the bowl somewhere warm (near a radiator or airing cupboard) for an hour and a half or until double in size.

Generously flour your worktop and rolling pin (yes more mess) and roll out the dough to a large rectangle of about half inch thickness.

Sprinkle the grated cheese over half the dough rectangle and top with the garlic and basil.

Fold in half to tuck the cheese into its doughy bed, then cut 8- 10 even strips from the dough.

Twist each strip from the bottom so it starts to curl in on itself, and roll to form a loose ball.

Place into the greased muffin tray and pop back into a warm place for about 40 minutes or until nearly doubled in size again.

Preheat the oven to 200Β°C/Gas mark 6.

Bake in the centre of the oven for 30 minutes or until deep golden colour throughout. If you’re able to tap the bottom of a bun it should sound a bit hollow.

Allow to cool a bit before serving. Best served warm and cheesy πŸ˜ƒ