Garlic Parmesan Monkey Buns

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Today’s Garlic Parmesan Monkey Buns are so good served warm and fresh with flecks of garlic and Parmesan cheese. They’re a little crispy around the bottom and each bite is buttery and delicious. That is why this is a small-batch recipe. Simply put, they are best enjoyed the day they are made, warm and fresh from the oven, and you don’t always need a dozen of them for one meal.

They are easy to mix by hand with no special equipment required. Six is the perfect number for a small family enjoying a bowl of soup, stew or chili. I like to say they are meal-specific and made to tear apart and dunk into a luscious tomato sauce or hearty stew rather than sliced and piled with lunch meat.

These Garlic Parmesan Monkey Buns do take a few hours, so plan accordingly. I like to initially mix a wet dough and allow it to rest to hydrate most of the flour. This will help with the first stages of kneading because the moisture has been absorbed by the flour. From here, the flour you knead into the dough can be readily absorbed.

The final dough should be tacky but not sticking to your fingers. The exact amount of flour will depend on your environment and measuring of the ingredients. Once the initial cup of flour has been kneaded into the dough, add flour by the teaspoon if needed until the dough is soft and a little tacky to the touch.

Author:  Compelled to Cook

 

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Garlic Parmesan Monkey Buns

Total Time 3 hours
Servings 6 Buns

Ingredients

.

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 out 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 allow to cool in the pan for 5 minutes. Remove to a serving dish or cooling rack.

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