Garlic Parmesan Monkey Buns|Small Batch Bread скачать в хорошем качестве

Garlic Parmesan Monkey Buns|Small Batch Bread

A recipe video for Garlic Parmesan Monkey Buns. These buttery pull-apart buns are perfect for soup, stew and chili. This small batch recipe makes just enough for a small family meal because they are best served fresh and warm the day they are made. #buns #recipevideo #foodvideo #cookingvideo #cookingathome #bakingvideo #bakingathome #baking #yeastbread #garlicbread #garlicbreadathome #smallbatch #homemadefood #sidedish #fromscratchcooking #compelledtocook #inmykitchen #familyrecipes #monkeybuns #monkeybread #pullapartbread Product favourite: Premium Steel Muffin Pan https://amzn.to/4c1uDgX Affiliate Disclosure: I may receive compensation for purchases made through the product links at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program. #ad Free printable recipe at https://www.compelledtocook.com/garli... Buns: 1/2 cup 2% milk 1 tsp granulated sugar 1 1/2 tsp active dry yeast 1 cup bread flour 1/2 tsp kosher salt 1/4 tsp garlic powder 2 tbsp unsalted butter, melted Garlic Butter: 2 cloves garlic 2 tbsp fresh parsley 1/4 tsp kosher salt 1/3 cup freshly grated Parmesan Cheese 1/4 cup unsalted butter, melted Instructions: Warm the milk to 90 – 110°F. Stir in the sugar and yeast and allow to bloom for 10 minutes. -To the milk add ¾ cup of the bread flour, melted butter, salt, and garlic powder. Stir to combine into a wet dough. Cover and allow to hydrate for 15-20 minutes. -Spread the remaining ¼ cup of flour onto your work surface. Scoop the dough onto the flour and sprinkle the top with flour as you start to knead. Knead the dough, absorbing the flour gradually as you go until all the flour has been absorbed. Knead for a total of 8-10 minutes until the dough is smooth and tacky to the touch. If you require more flour, add it to your work surface a teaspoon at a time. -Place the dough in a lightly oiled bowl and turn to coat. Cover and allow to proof until doubled in size, about 45-60 minutes depending on your environment. -Meanwhile, chop two cloves of garlic. Add the parsley leaves to the garlic and finely mince together. Set aside in a large bowl. -Once the dough has risen, scoop it onto your work surface and knead gently two or three times to remove the air. Divide dough evenly into six portions. -To the garlic and parsley add ¼ cup of butter that has been melted along with the Parmesan cheese. Stir to combine. -Cut each dough portion into 6 equal pieces and add to the butter. Toss gently to combine. Using a non-stick muffin tin, place 6 dough pieces into each tin cup, nestling them gently as you go. Top each with any remaining butter mixture. -Cover lightly with plastic wrap and allow to rise until puffy, about 30-40 minutes. -Bake in a pre-heated 350°F oven for 20 minutes until golden. -Remove from the oven and cool in the pan for 5 minutes. Remove to a serving dish or cooling rack.