Buns with green onions, thyme and sage
Votes: 1
Time: 2 hours.
Complexity: easily
Quantity: 10 pcs.
Complexity: easily
Quantity: 10 pcs.
These yeast buns take a while to make, but don't bake them too far in advance: they're best when fresh and lukewarm. The combination of green onions, thyme, and sage gives these buns an incredibly aromatic and savory flavor. The onions and thyme are mixed into the dough, and whole sage leaves are sprinkled on top before baking. Delicious and beautiful, they make a perfect addition to lunch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. + 2 tbsp. white bread flour + extra for work
- 1.5 cups whole grain bread flour
- 1 packet (7 g) of active dry yeast
- 1.5 tsp coarse salt
- 1.5 cups of warm water (from the tap)
- 6 green onions, finely chopped
- Leaves of 5 sprigs fresh thyme, finely chopped
- 1 large egg, lightly beaten
- 30 small sage leaves
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Cooking the dish according to the recipe:
- Place all the flour, yeast, and salt in a large bowl (or the bowl of a stand mixer). Make a well in the center and pour in the water. Mix (with a wooden spoon or a mixer with the dough hook on medium speed) until a smooth, soft ball of dough forms, about 2-4 minutes. If using a mixer, continue kneading at medium speed for another 5 minutes. Otherwise, turn the dough out onto a clean, lightly floured work surface and knead by hand for about 10 minutes.
- To test the dough's readiness, form it into a ball with a nice, firm top, sprinkle a little flour on your finger, and then poke it into the dough to make a small indentation. If the indentation returns completely, the dough is ready. If not, knead for a few more minutes.
- Place the dough on a work surface (lightly floured if you haven't already), then roll it out with a rolling pin into a circle about 8 inches in diameter and 1-1/2 inches thick. Place the green onions and thyme in a mound in the center, then pinch the sides of the dough together to seal the filling. Turn the dough over, seam-side down, and roll it out again to the same size. Bring the edges up again and flip it over, then knead the dough with your hands to evenly distribute the greens. If the green onions make the dough damp, dust it with a little flour.
- Divide the dough into 10 equal-sized pieces and form each into a ball with a nice, firm top. Place the buns, seam-side down, on a large nonstick baking sheet, spacing them apart. Spray the buns with cooking spray and then cover them airtight, but not too tightly, with plastic wrap (leaving room inside for the dough to rise).
- Preheat the oven to 200°C (400°F) and place the baking sheet on a stool about 1 meter (3.3 ft) from the oven for 45 minutes, or until the dough has almost doubled in size. To check if the dough is ready, remove the plastic wrap, sprinkle a little flour on your finger, and poke it into the dough, leaving a small indentation. The indentation should rise about halfway, indicating that the dough is ready. If necessary, allow the dough to rise further.
- Before baking, brush the dough balls with beaten egg and top each with 3 sage leaves. Bake for 20 minutes, or until the buns are golden brown and sound hollow when tapped. Remove from the oven and serve warm.
Author of the recipe - Lorraine Pascale is a British model, chef, pastry chef and television presenter.
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