• 175ml whole milk
  • 2 tsp dried active yeast
  • 1 tsp caster sugar
  • 350g plain flour, plus extra for dusting
  • 1 egg, beaten, plus 1 beaten for glazing
  • 50g unsalted butter, very soft, plus extra for the tin
  • 100g ready-grated mozzarella


  • 125g unsalted butter, very soft
  • 75g parmesan (or veggie alternative), finely grated, plus extra for scattering
  • 3 cloves garlic, crushed
  • finely chopped to make 3 tbsp flat-leaf parsley


  • STEP 1

    Heat the milk to just below a simmer then cool to warm. Whisk in the dried yeast and caster sugar, and leave in a warm place for 10 minutes or until a thick foam has formed on top of the milk.

  • STEP 2

    Tip the flour into a large mixing bowl and stir in 1 tsp salt. Make a well in the middle of the flour and pour in the yeasty milk mixture, beaten egg and softened butter. Stir until the mixture is combined and comes together into a rough dough.

  • STEP 3

    Tip onto a lightly floured worksurface and knead for 5 minutes until the dough is smooth and elastic. Form into a ball, put in a bowl and cover with oiled clingfilm. Leave in a warm place for 11/2 hours.

  • STEP 4

    To make the garlic butter, beat together the soft butter, parmesan, garlic and parsley.

  • STEP 5

    Turn the dough onto a lightly floured worksurface and knead gently for 30 seconds. Roll into a rectangle measuring about 30cm x 50cm.

  • STEP 6

    Turn it so the longest side is nearest to you, then spread ¾ of the garlic butter over the dough, leaving a 1cm border around the edges. Scatter over the mozzarella.

  • STEP 7

    Roll the dough up, starting with the long side closest to you and keeping the roll even. Cut into 7 equal pieces and put cut-side up in a well-buttered non-stick 23cm springform tin. Cover the buns loosely with oiled clingfilm and leave in a warm place for 40 minutes to prove. Heat the oven to 180C/fan 160C/gas 4.

  • STEP 8

    Brush the buns with beaten egg and sprinkle with a little more parmesan. Bake for 35 40 minutes or until deep golden brown. Very gently melt the remaining garlic butter in a pan. Cool the buns in the tin for 15 minutes before releasing, then brush liberally with the melted butter.


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