Super Cheesy Garlic Buns

cook time:

3 hr 30 min

total time:

3 hr 30 min

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Gingis, get ready for the ultimate homemade Cheesy Garlic Buns, Gingis! When my friend Tessa Smith came to New York, she couldn’t resist her intense craving for these buns. So, we decided to team up and make them together. The secret to their addictive flavor? Emmental cheese, melted butter, parsley, and lots of grated garlic. Trust me, the result was mind-blowing. As soon as the buns came out of the oven, we were greeted by a tantalizing medley of flavors that can’t be replicated. The real magic lies in the golden, melted Emmental cheese, combined with the mouthwatering mix of butter, parsley, and grated garlic that coats each bun. Once you get a whiff and take a bite, you’ll understand why these buns are truly one-of-a-kind. Get ready to be captivated on this cheesy garlic adventure with us. Every mouthful will transport you to a world where cheesy goodness reigns supreme.

Ingredients

For the buns:

  • 500 gr bread flour
  • 250 gr water
  • 50 gr extra virgin olive oil
  • 50 gr sugar
  • 12 gr dry yeast
  • 12 gr salt
  • 1 free range egg
  • Egg (egg wash)
  • 175 gr emmental cheese

Ingredients

For brushing:

  • 2 cloves of garlic
  • ½ bunch a of parsley
  • 50 gr melted butter
  • Atlantic sea salt

Ingredients

For the buns:

  • 500 gr bread flour
  • 250 gr water
  • 50 gr extra virgin olive oil
  • 50 gr sugar
  • 12 gr dry yeast
  • 12 gr salt
  • 1 free range egg
  • Egg (egg wash)
  • 175 gr emmental cheese

Ingredients

For brushing:

  • 2 cloves of garlic
  • ½ bunch a of parsley
  • 50 gr melted butter
  • Atlantic sea salt

Ingredients

For the buns:

  • 500 gr bread flour
  • 250 gr water
  • 50 gr extra virgin olive oil
  • 50 gr sugar
  • 12 gr dry yeast
  • 12 gr salt
  • 1 free range egg
  • Egg (egg wash)
  • 175 gr emmental cheese

Ingredients

For brushing:

  • 2 cloves of garlic
  • ½ bunch a of parsley
  • 50 gr melted butter
  • Atlantic sea salt
Equipment

Stand mixer
Dough hook
Knife
Cutting board
Microplane
Brush
9X9 squared pan
Parchment paper

Lets Start Cooking!

step 1

In a stand mixer- add the water, yeast, sugar, egg, flour, oil and salt.

step 2

Set the mixer on the lowest speed and knead for 12 minutes.

step 3

Round the dough into a tight ball, place in a bowl, and cover with a towel/plastic wrap. Set aside until doubled in size (about 1-1.5h).

step 4

In the meantime- prepare the brushing mix. Chop the parsley as thin as you can, and the garlic- grate finely with a microplane.

step 5

In a bowl, add parsley, garlic, melted butter, and salt. Mix well until combined.

step 6

Preheat your oven to 350°F or 180°C.

step 7

After the buns have been proofed, divide the dough into 100 gr pieces.

step 8

Round each piece into a tight ball and place aside for 10 minutes.

step 9

Cut the Emmental cheese into 1X1 inch cubes.

step 10

Place the dough ball upside down and slightly flatten with your hand.

step 11

Place a piece of cheese in the middle of the dough and close the edges tightly around the cheese.

step 12

Place the balls in a squared tray with parchment paper (it will be easier to remove them from the tray after baking). Place the balls right next to each other leaving a tiny space between one to another.

step 13

Let the buns proof until almost doubled in size (about 20-30 minutes).

step 14

After the buns have been proofed, brush them with an egg wash.

step 15

Bake the buns for 20-25 minutes or until the internal temperature reaches 190°F or 90°C.

step 16

Immediately brush the buns with the parsley-butter-garlic mix.

step 17

Eat immediately.

step 18

YASSS!

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Need a little more direction?

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