Creme Fraiche Garlic Butter Buns

Name: Creme Fraiche Garlic Butter Buns
Prep time: 180 min
Total time: 180 min
Yield: 15
Ingredients: Bellwether Farms Crème Fraiche, From Grade A Cream; Crunch Easter Flatback Egg; O Organics Cane Sugar, Granulated, Organic; SIGNATURE SELECTS Bread Flour, Pre-Sifted; David's Kosher Salt; Challenge Butter, Unsalted, European Style; Lactaid Whole Milk; Fleischmann's Instant Yeast, Fast-Acting; Lactaid Whole Milk; Talking Rain AQA Water, 9.5 pH; SIGNATURE SELECTS Bread Flour, Pre-Sifted; Challenge Butter, Unsalted, European Style; Elephant Garlic; O Organics Parsley, Organic

Serves 15

180 mins prep

0 mins total

Delicious and fluffy buns enriched with creme fraiche and topped with a flavorful garlic butter, perfect for a snack or dinner side.

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0 servings

ozcreme fraiche

egg

ozgranulated sugar

ozbread flour

ozkosher salt

ozunsalted butter

ozfull fat milk

ozinstant yeast

ozfull fat milk

ozwater

ozbread flour

tbspunsalted butter

clovegarlic

tbspfresh parsley

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1. Whisk all tangzhong ingredients in a small pot until no lumps remain. Stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 5-10 mins. Cover with plastic wrap to prevent a skin from forming.

2. Add the tangzhong and all other dough ingredients except for butter to the bowl of a stand mixer. Using the dough hook attachment, mix until the dough comes together. Then add the butter and knead until smooth.

3. Proof the dough for 1-2 hours or until doubled in size.

4. Divide the dough into 15 equal sections and shape them into balls. Place in a lined 9”x13” baking pan, cover, and proof for about 45 minutes.

5. Preheat the oven to 350°F, brush the tops with egg wash, and bake for 22-28 minutes or until golden brown. Brush the tops with garlic butter and top with flaky salt immediately after baking.