Wild Garlic Buns

These are the sort of buns that fill the kitchen with the most incredible smell while they bake. Soft, golden, and brushed with butter, they’ve got that lovely pull-apart texture you want from a freshly baked bread, with layers of wild garlic butter and Parmesan running right through the middle. The wild garlic brings a fresh, gentle garlicky flavour that feels beautifully seasonal, while the Parmesan adds a savoury richness that makes each bite even more moreish. They’re brilliant served warm from the oven, torn apart and shared at the table, or alongside soups, salads, and simple lunches when you want something homemade that feels just a little bit special. Rustic, comforting, and full of flavour, these are the kind of buns you’ll want to make again and again.

Timings:

Prep time: 20 minutes

Proving time: 1 hour 30 minutes

Cooking time: 20–25 minutes

Makes: 8–10 buns

Ingredients:

• 500g strong white bread flour

• 1 tsp salt

• 1 tbsp sugar

• 7g sachet dried yeast

• 300ml warm water

• 2 tbsp olive oil

• 200g wild garlic butter (made with salted butter and wild garlic, blended smooth)

• 75g Parmesan cheese, finely grated

• Melted butter, for brushing

  
  

Method:

1. Place the strong white bread flour, salt, sugar, and dried yeast into a large mixing bowl.

2. Make a well in the centre and pour in the warm water and olive oil.

3. Bring the mixture together into a rough dough.

4. Knead for 10 minutes until smooth and elastic.

5. Transfer the dough to a clean bowl, cover with a tea towel, and leave to prove for 1 hour, or until doubled in size.

6. Once risen, turn the dough out onto a lightly floured surface and roll it into a large rectangle about 1cm thick.

7. Spread the wild garlic butter evenly over the surface, right to the edges.

8. Sprinkle the finely grated Parmesan over the top.

9. Fold the dough in half lengthways.

10. Cut into strips around 2–3cm wide.

11. Twist each strip into a spiral and coil into a bun shape.

12. Place the buns onto a lined baking tray, cover lightly, and leave to rise again for 30 minutes.

13. Preheat the oven to 200°C (180°C fan).

14. Brush the tops lightly with melted butter.

15. Bake for 20–25 minutes, or until golden brown and crisp.

16. Sprinkle with a little extra Parmesan while still warm, then serve.

    
    

Chef’s Tip:

If your wild garlic butter is very soft, chill it for a few minutes before spreading so it’s easier to handle and doesn’t run out too quickly as you shape the buns. And for the very best finish, serve them warm while the centres are still soft and fragrant.