I adapted my favourite Quick and Easy Bun recipe to pair with this Italian Orzo Soup. I was craving this soup, but I knew that I wanted some fresh homemade buns with it, even though it would take more time and effort. But let me tell you these buns are worth the little extra effort it takes to make them. These buns rest twice, for 20 minutes each which gives you time to do something else like make soup or have a cup of tea. I was able to make these buns and a batch of soup after a long Monday of classes from 9:30 to 5:00. If I can do it, you probably can too 🙂
To give these buns a different twist this time, I added garlic powder and dried parsley to the melted butter that is brushed atop the buns, and sprinkled parmesan cheese on top of the buns before they were placed in the oven to start baking. I am extremely happy with the results, and how delicious the house ended up smelling. If you wanted to you could take this one step further and stuff the buns with little cubes of cheese like mozzarella, and have full on cheese stuffed buns to go along side your soup, or to just have as a yummy snack. I find these buns totally addictive and really have to try and control myself, otherwise between my hubby and myself these buns disappear in the blink of an eye.
- 1 1/2 cups warm water
- 4 1/2 tsp active dry yeast or 1 tbsp of rapid yeast
- 2 tbsp sugar
- 2 tbsp softened butter
- 1 tsp salt
- 3 3/4 – 4 cups of flour
- 3 tbsp melted butter (for brushing on top)
- 1/2-1 tsp of garlic powder
- 1/2 tsp of dried parsley
- 1/4 cup of grated parmesan
- Preheat oven to 400
- In the bowl of your stand mixer add the yeast, warm water and sugar. Mix it together and allow it to activate. This should take around 5 minutes and it will be foamy.
- To the activated yeast add 3 cups of flour, salt and softened butter. Once combined slowly add flour 1/4 at a time until it pulls away from the sides of the bowl and is a bit tacky to the touch. It should form a ball.
- Using the dough hook attachment knead the dough for about 3-5 minutes. Once kneaded cover the bowl with cling wrap and allow to rise. I placed my bowl on my oven as it was preheating. Allow the dough to rise for about 20 minutes. It will be doubled in size.
- Grease a 9×13 dish and lightly flour or grease your hands. Punch down dough and separate the dough into 20 equal parts and shape them into balls. I was able to fit 4 rows of 5 in my dish. Combine melted butter with garlic powder and dried parsley. Brush with melted butter and cover the dish with cling wrap and allow to rise again for 15-20 minutes. Once risen again, sprinkle with desired amount of grated parmesan cheese, and bake in the oven for 13-15 minutes. I baked mine for 13 minutes and then turned the oven onto broil until the tops were the golden colour I desired.
- Remove from oven and brush with additional butter.
- I removed my buns from the dish right away so that the buns don’t get soggy as they cool. I allowed them to cool on a rack.