These golden, buttery buns are filled with wild garlic butter and Parmesan — soft, fragrant, and irresistibly moreish. They bake up beautifully light with that lovely swirl of herby flavour running through the centre. Perfect straight from the oven or served alongside soups and salads.
 
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
 
HERE’S HOW:
Place the flour, salt, sugar, and yeast into a large mixing bowl.
Make a well in the centre and pour in the warm water and olive oil.
Bring the mixture together into a rough dough, then knead for 10 minutes until smooth and elastic.
Place the dough into a clean bowl, cover with a tea towel, and leave to prove for 1 hour, or until doubled in size.
Once the dough has risen, turn it out onto a lightly floured surface and roll into a large rectangle about 1cm thick.
Spread a generous layer of wild garlic butter evenly across the surface, right to the edges. Sprinkle the grated Parmesan on top of the butter.
Fold the dough in half lengthways, then cut into strips about 2–3cm wide. Twist each strip into a spiral and coil into a bun shape.
Place the buns onto a lined baking tray, cover lightly, and leave to rise again for 30 minutes.
Preheat the oven to 200°C (fan 180°C).
Brush the tops lightly with melted butter and bake for 20–25 minutes, or until golden brown and crisp. Once baked, sprinkle with a little extra Parmesan while still warm for that perfect finish.
Serve warm — soft, buttery, and full of flavour.
Recipe by Peter Sidwell