Easy, comforting, swirled with Emmental cheese, olive tapenade, crunchy pistachios. Serve as a brunch, appetizer, or even as a side dish. I love having these buns with a spicy tomato sauce for dipping. Delicious!
In a small bowl, mix warm milk, honey, yeast, and set it aside for few minutes or until foam start forming on top of the liquid. Meanwhile, whisk all-purpose flour with salt in a large bowl. Add the foamy milk to the flour, followed by the beaten egg, the melted butter, and mix well with a fork. Transfer the doughy mixture to a clean flour surface, start kneading and stretching. 5-10 Minutes of stretching should produce a nice smooth dough. Return the dough to the bowl, cover with plastic wrap and let sit at room temperature for 60 Minutes or until doubled in size. You can definitely prepare the dough using a stand mixer with a dough hook.
Line a loaf tin or a baking dish with parchment paper. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 25 x 35 centimeters. Spread the tapenade evenly over the dough. Sprinkle the Emmental evenly over the tapenade, followed by the pistachios. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 6-7 rolls. Place the rolls in the prepared loaf tin or baking dish.
Cover with plastic wrap and let rise 30 Minutes. Alternately, you can let the rolls sit in the fridge overnight. Preheat oven to 175°C for 5 Minutes. Bake the rolls for 25-30 Minutes minutes, or until the cheese is bubbling.
To make the tomato sauce, just cook tomatoes, garlic, chili, salt, and 1/4 cup of water for 10 Minutes. Turn heat off, add basil leaves, then using a stabmixer or a blender, puree the sauce. Taste, adjust seasoning, and pour the tomato sauce in a small bowl.
Serve the buns warm with the spicy tomato sauce, and enjoy!
Ingredients
Directions
In a small bowl, mix warm milk, honey, yeast, and set it aside for few minutes or until foam start forming on top of the liquid. Meanwhile, whisk all-purpose flour with salt in a large bowl. Add the foamy milk to the flour, followed by the beaten egg, the melted butter, and mix well with a fork. Transfer the doughy mixture to a clean flour surface, start kneading and stretching. 5-10 Minutes of stretching should produce a nice smooth dough. Return the dough to the bowl, cover with plastic wrap and let sit at room temperature for 60 Minutes or until doubled in size. You can definitely prepare the dough using a stand mixer with a dough hook.
Line a loaf tin or a baking dish with parchment paper. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 25 x 35 centimeters. Spread the tapenade evenly over the dough. Sprinkle the Emmental evenly over the tapenade, followed by the pistachios. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 6-7 rolls. Place the rolls in the prepared loaf tin or baking dish.
Cover with plastic wrap and let rise 30 Minutes. Alternately, you can let the rolls sit in the fridge overnight. Preheat oven to 175°C for 5 Minutes. Bake the rolls for 25-30 Minutes minutes, or until the cheese is bubbling.
To make the tomato sauce, just cook tomatoes, garlic, chili, salt, and 1/4 cup of water for 10 Minutes. Turn heat off, add basil leaves, then using a stabmixer or a blender, puree the sauce. Taste, adjust seasoning, and pour the tomato sauce in a small bowl.
Serve the buns warm with the spicy tomato sauce, and enjoy!