Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, moist olive and sundried tomato buns. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Moist Olive and SunDried Tomato Buns is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Moist Olive and SunDried Tomato Buns is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have moist olive and sundried tomato buns using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Moist Olive and SunDried Tomato Buns:
- Prepare 300 ml Full Fat Milk
- Prepare 50 Gr Butter
- Get 500 Gr Bread Flour
- Prepare 1 Tsp Salt
- Make ready 1 Tbls Caster Sugar
- Get 1 Tbsp Sunflower or Light Olive Oil
- Get 7 gr Sachet of Fast Action Yeast
- Take 1 Egg beaten
- Take 75 Gr Sun Dried Tomatoes Chopped
- Prepare 50 Gr Stoned Green Olives (i Used stuffed ones as look so nice)
- Take 1 Tsp Dried Oregano or any of your favourite
- Take 1 Green Apple Grated (no core)
- Get 1 Tbs Dehydrated Onion Powder (optional)
- Take 2 Tbs Hard cheese (optional)
Steps to make Moist Olive and SunDried Tomato Buns:
- Bring 300ml full-fat milk to the boil, then remove from the heat and add 50g butter. Leave to cool until it reaches temperature that feels warm only. Put 500g strong bread flour, 1 tsp salt, caster sugar and 7g sachet fast-action or easy-blend yeast into a bowl. Make a well in the centre. Pour in the warm milk and butter mixture, then add 1 beaten egg. Using Spoon mix well, then bring everything together with your hands until you have a sticky dough. - Turn mixture on to a lightly floured surf
- Turn mixture on to a lightly floured surface and knead the dough with one hand and stretching it with the heal of the other hand, then folding it back on itself. Repeat for 5 mins until smooth and elastic. Put the dough in a lightly oiled bowl. Cover with cling film and leave to rise in a warm place for 1 hr or until doubled in size.
- Add in 75g Chopped Sun Dried Tomatoes, 50g Chooped Olives, Onion Powder, 1 finely chopped apple then tipout and Knead into the dough, making sure everything is well distributed. Return to the Bowl and Leave to rise for 1 hr more, or until doubled in size, covered by some well-oiled cling film.
- Divide the dough into 16 even pieces (about 75g - 80g per piece). Roll each piece into a smooth ball on a lightly floured work surface. Arrange the buns on one or two baking trays lined with parchment, leaving enough space for the dough to expand. Cover (but don’t wrap) with more oiled cling film, or a clean tea towel, then set aside to prove for 1 hr more.
- Heat oven to 220C/200C fan/gas 7. I add some boiling water to the bottom try to keep everything extra moist (Optional) Cook for 20 mins until lightly golden.
- Allow to cool then enjoy - I cut in half and toast - Amazing :)
So that’s going to wrap this up for this special food moist olive and sundried tomato buns recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
