Cheesymite buns, pizza buns, savory buns

So these are the variations on the Chelsea Bun mix, it definitely works equally as well & they taste delicious cold. I’d love to hear if anyone has a go at making these and how they go down with the kids/family. Obviously most of the things we’re recommending for kids would work for lunches to take to work as well.

Savory Buns:

You will need:

2 tsp dry yeast

1 tsp sugar

2 ½ cups plain flour, sifted

½ cup warm milk

185g softened butter

1 egg

2 cups grated cheese – tasty & parmesan depending on the flavours you like

½ a Spanish onion, finely diced

20 green olives, diced

4 Tbsp Tomato paste or Chunky Sweet chili dip

What to do:

Combine the yeast, sugar & a couple of tablespoons of the flour in a large bowl, add the milk and mix well. Set aside in a warm place until it’s frothy and thick. This should take about 10 minutes.  While you’re waiting for the yeast to activate sift the remaining flour into another bowl and rub in 125gms of the softened butter with your fingertips until it resembles coarse sand or breadcrumbs. Stir in the extra sugar, mixed peel & ½ the mixed spice. Add this to the yeast mixture with the egg and mix well using the dough hook on your mix master. Work the dough until it comes together to form a smooth ball.

Lightly oil your mixing bowl put the dough in and cover with cling film and place in a warm place to allow to prove for an hour or until it’s at least doubled in size.

Pre heat your oven to 210°C 415°F or gas 6-7.  When your dough is ready, knock it back and roll out to approx 40 x 25cm (16 x 10 inches) rectangle, mix the remaining butter with either the tomato paste or dip and spread  all over the dough to within 2cm of the edge of one of the longer sides, Scatter the cheese, onions & olives over the dough.

Roll the dough from the long side, firmly and evenly to enclose the toppings. Using a sharp knife cut the roll into evenly sized pieces about 2 ½ cm thick. Arrange the slices onto a well greased oven tray with the seams facing inwards. Flatten slightly, cover with cling film and set aside to rise for 30 mins or until they’re well risen again. Bake for 20 minutes or until golden brown & cooked. You should get about 12 – 15 smallish buns.

Variations:

I did half & half with cheese & vegemite and the above recipe.

You could also substitute the tomato paste for pesto and the onions & olives for semi sun dried tomatoes.

Black Olive tapenade, crumbled feta & diced pumpkin which have been pan fried until golden. Reduce the grated cheese to 1 cup.

Tomato paste, salami sliced into strips, diced kalamata olives.

Freshly chopped herbs like oregano, parsley, sage & thyme. Even cheese & garlic.

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