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Parmesan and rosemary buns on a board with a bread bag

Parmesan and Rosemary Buns

By: Deborah
Easy to make and the end result is 8 flavourful light buns. Enjoy as a sandwich or with some soup.
PREP: 15 minutes
COOK: 30 minutes
TOTAL: 45 minutes
Course: Side Dish
Cuisine: British
Servings: 8 buns
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Ingredients

If you don't have the Cookidoo app for your Thermomix follow the recipe below:

  • 50 g (1.8 oz) parmesan cheese cut in pieces (2 cm)
  • 1 sprig fresh rosemary leaves only (see Notes)
  • 200 g (⅞ cup) water
  • 60 g (4 tbsp) milk
  • 1 tbsp sugar
  • 1.5 tsp (7g sachet) dried instant yeast
  • 500 g (17.6 oz) strong white bread flour
  • 1 large egg
  • 80 g (2.8 oz) butter soft
  • 1 tsp fine sea salt
  • 1 tbsp olive oil plus extra for greasing

Instructions

  • Place the parmesan and rosemary in the mixing bowl then grate 10 seconds/speed 10. Transfer to a bowl and set aside.
  • Place the water, milk, sugar and yeast in the mixing bowl then warm 3 minutes/37C/speed 2.
  • Add the flour, butter, 40g of the reserved parmesan and rosemary mixture, egg and salt then knead 5 minutes. Meanwhile, line two baking trays with baking paper and grease a large bowl.
  • Transfer the dough to the prepared large bowl, cover with cling film and leave to rise in a warm place for 30 minutes.
  • Divide the dough into 8 balls, place on the prepared baking trays and flatten slightly. Cover again and leave in a warm place for a further 30 minutes. Towards the end of the resting time, preheat the oven to 200C fan.
  • Brush the bread rolls with 1 tbsp of olive oil and sprinkle with the remaining 10g of the reserved parmesan and rosemary mixture. Bake the buns for 15 to 20 minutes until golden brown. Transfer to a wire rack and allow to cool.

Notes

  • We have a mature rosemary plant in our garden so I cut a sprig from it - around 6 inches long.
  • I turn the buns in the oven half way through cooking to ensure evenly browned...they only need 15 minutes in total.
  • Once a day or two old (if you haven’t eaten them all on the day they’re baked!!), I’d recommend either warming them in a 180C fan oven for 5 minutes or slice in half and lightly toast. This just freshens them up a bit.
  • These buns are very versatile – enjoy with a burger, as a side to go along with some of our rice and pasta dishes or with a bowl of warming soup. 
 
Recipe on UK Cookidoo
Parmesan and Rosemary Buns
 
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Nutrition

Calories: 364kcal | Carbohydrates: 48g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 471mg | Potassium: 112mg | Fiber: 2g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 0.01mg | Calcium: 100mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS Bread, buns, parmesan, rosemary, Thermomix
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