Mini Rosemary Buns

Make with Lamb sliders, or just eat with mini sandwiches or on their own. From Sips and Apps by Kathy Casey
Mini Rosemary Buns
Mini Rosemary Buns

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

mini buns

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • Dough:

  • 1/2

    cup whole milk

  • 1

    tbsp salted butter

  • 2

    tbsp sugar

  • 1/2

    tsp salt

  • 1

    (1/4 ounce) package active dry yeast

  • 1/3

    cup warm (105-115 degrees F) water

  • 1

    egg whisked

  • 2

    tsp very finely minced fresh rosemary

  • 2

    cloves garlic, minced

  • 2

    tbsp freshly grated parmesan cheese

  • 2 1/2

    cups all-purpose flour, plus more as needed for kneading the dough

  • Egg Wash:

  • 1

    egg

  • 1

    tablespoon water

Directions

To make the dough: In a small saucepan over medium heat, bring the milk just to a simmer, remove from the heat and stir in butter, sugar and salt. Stir to dissolve the sugar and salt, let cool to lukewarm, and pour into a large mixing bowl. Meanwhile, in a small bowl, dissolve the yeast in the warm water, then add to the milk mixture. Stir in the egg, rosemary, garlic and cheese. Mix in as much flour as needed to make a smooth moist dough. On a clean, lightly floured surface, knead the dough until smooth. Transfer to a large oiled bowl, then turn dough over to oil the top. Cover with a nonfuzzy kitchen towel and let rise in a warm place until doubled, about 1 1/2 hours. Punch down and roll the dough into a log, 2 inches in diameter. Cut the log into quarters, then each quarter into 6 equal pieces. Roll into balls, then shape each ball into a 2-inch diameter. Or for small burgers cut into quarters, then each quarter in halve again for a total of 8 buns. For slider size (in between app size and small burger) divide in half again for 16 total. Lay out the disks on a greased baking sheet, cover lightly with a towel, and let rise until almost doubled, about 20-30 minutes. Meanwhile, preheat the oven 375. Make the egg wash: whisk the egg and water together. Brush the tops of the buns lightly with egg wash (or whole milk mixed with a little water). Bake the buns for about 9 to 12 minutes, until golden brown and cooked through. If made ahead, cool thoroughly and then wrap in a plastic bag, and store at room temperature for up to 2 days. Wrap the buns in foil, and reheat in an oven before serving.

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