Uploaded March 2025 | Updated September 2026, 1 week ago

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~Garlic Butter Bun~
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Garlic butter bun is one of the most common breads in the local bakeries here. It’s so good even eaten plain. This time I wrapped with mozarella cheese and luncheon.
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The garlic butter can be prepared in advance and keep in the fridge, use it in buns or spread for toast whenever needed.
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(Recipe yields 8 buns)
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*Sweet Stiff Starter*
30g sourdough starter
90g bread flour
40g water
15g sugar
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*Dough*
230g bread flour
20g sugar
4g salt
110g milk
1 egg (55g)
20g unsalted butter
All of the sweet stiff starter
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*Garlic Butter*
30g softened butter
20g chopped garlic
1/4tsp salt
handful chopped parsley/scallion
- mix everything up
- keep in piping bag
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Method
➡️ Prepare sweet stiff starter and use when it triples, about 7-8hr at 27-28C.
➡️ Mix everything except butter till dough comes together and is strong.
➡️ Add butter in 2-3 batches and knead until butter fully incorporated, and dough achieves window pane.
➡️ Bulk proof the dough for 2hrs at 28C
➡️ Punch down the dough and split into 8 equal parts
➡️ roll into a smooth ball, rest for 15mins
➡️ roll out and wrap with favorite fillings
➡️ sprinkle water and coat with Parmesan cheese
➡️ Final proof at 28C for 3-3.5hr or until dough rises 1.5x
➡️ score a straight line in the middle
➡️ pipe garlic butter on the groove
➡️ Bake at 180C for 18-20mins