Garlic buns

Creme cheese and garlic buns

Buns with garlic are a nice addition to soups or snacks including mini sandwiches. They work well as an addition to vegetarian dishes and meat dishes.

The basis of the rolls is yeast dough with milk and yogurt. The buns get their garlic aroma from freshly squeezed garlic mixed with parsley and cream cheese.

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Buns with garlic and parsley
Garlic buns

Ingredients for garlic buns.

  • 30 dag of plain flour
  • 1 dag fresh yeast
  • 1 teaspoon of sugar
  • 3/4 teaspoon of salt
  • 100 ml of natural yogurt
  • 100 ml milk
  • 2 eggs
  • 4 big cloves of garlic
  • a bunch of fresh parsley
  • a pinch of salt
  • 15 dag of creme cheese

How to make garlic buns.

Mix the yeast, sugar, milk, yogurt and egg in a cup. Sift flour into a bowl and add salt and the wet ingredients from the cup. Knead the dough for 5 minutes. Cover it and set it aside in a warm place for 40 minutes to let it rise.

Crush the garlic through a press, add finely chopped parsley, a pinch of salt and cream cheese. Mix them together.

Put the dough out onto a board and divide it into two parts. Roll out each part into a 35 by 25 centimetre rectangle. Spread the stuffing on each dough part. Roll up the dough starting from the longer side. Cut each roll into three-centimetre wide pieces. Do not place them separately. Place them in a zig-zag kind of line where one piece stands out a bit to the left and the next one a bit to the right etc., in a way that only 1/3 of each piece is connected.

Brush the rolls with the eggs beaten with a fork. Put them on a baking pan and leave to rise for 25 minutes.

Preheat the oven to 180 degrees Celsius. Bake the rolls till golden for 20-25 minutes.

Garlic buns with parsley
Buns with garlic


Good to know when making garlic buns.

Of course, you can separate the rolls from each other when you place them on a baking tray. You can also make the rolls in a larger size.

The type of cream cheese you should to go for is light cheese or Philadelphia.

After mixing the yeast with yogurt and milk, I did not leave them to rise.

Do you like rolls? If so, try our recipe for Hungarian pogacsa buns.

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