Salami Savory Buns
Prep. Time:
3 hours (including rises)
Baking Time:
18-20 minutes
Total Time:
3 hours 20 minutes
Serves:
12 mini buns
Enhanced version of Andy's heartwarming mini salami buns created for his daughter Maisie. Features improved bread dough with honey for superior texture, enhanced flavor mix with increased salami and cheese quantities, plus Parmigiano-Reggiano for deeper umami.
Professional techniques ensure Prue's praised 'flavor through in every bite' while maintaining perfect child-friendly portion sizes. This recipe celebrates Andy's creative adaptation when chorizo wasn't available, showing true baker's resourcefulness and family devotion.
Ingredients
Instructions
MAKE THE ENHANCED BREAD DOUGH:
1. Activate yeast: In small bowl, combine warm water, sugar, and honey. Sprinkle yeast over surface, let bloom 5-8 minutes until foamy.
2. Build dough base: In large bowl or stand mixer, combine flour and salt.
3. Form dough: Add yeast mixture, olive oil, and egg. Mix with dough hook or by hand until shaggy dough forms.
4. Develop gluten: Knead 10-12 minutes by machine or 15 minutes by hand until smooth, elastic, and slightly tacky.
5. First rise: Place in well-oiled bowl, cover with damp towel. Rise in warm spot 1.5-2 hours until doubled.
PREPARE ANDY'S ENHANCED FLAVOR ELEMENTS:
6. Prep salami: Chop mini salami sticks into uniform 1/4-inch pieces for even distribution.
7. Prepare cheese: Dice sharp cheddar to similar size as salami pieces.
8. Fresh herbs: Finely chop chives to ensure even distribution throughout.
9. Seasoning blend: Mix black pepper, smoked paprika, and garlic powder.
10. Combine elements: Gently toss salami, diced cheddar, chives, seasoning blend, and Parmigiano-Reggiano together.
INCORPORATE THE FILLING (PRUE'S KEY TECHNIQUE):
11. Prepare surface: Turn risen dough onto lightly floured surface, punch down gently.
12. Roll for distribution: Roll dough into 12x16-inch rectangle.
13. Even distribution: Sprinkle flavor mixture evenly over entire surface, pressing lightly to adhere.
14. Incorporate filling: Starting from long side, roll dough into log, then gently knead 2-3 minutes to distribute filling throughout.
15. Rest: Let dough rest 10 minutes covered to relax gluten.
SHAPE THE FAMILY-FRIENDLY MINI BUNS:
16. Portion carefully: Divide dough into 12 equal pieces (about 75g each) using kitchen scale for consistency.
17. Shape professionally: Form each piece into smooth ball by tucking edges underneath and rolling on unfloured surface.
18. Arrange properly: Place on two parchment-lined baking sheets, spacing 3 inches apart.
19. Final rise: Cover lightly with oiled plastic wrap. Rise 45-60 minutes until puffy and increased by 50%.
BAKE FOR PERFECT TEXTURE (PRUE'S STANDARDS):
20. Preheat oven to 375°F with racks in upper and lower thirds.
21. Professional finish: Brush tops generously with enriched egg wash.
22. Extra flavor layer: Sprinkle with additional diced cheddar and flaky sea salt.
23. Bake to perfection: Bake 18-20 minutes, rotating pans halfway through, until deep golden brown and hollow-sounding when tapped.
24. Internal temperature: Should reach 190°F for fully baked bread.
25. Final touch: Brush hot buns lightly with olive oil for enhanced shine.
26. Cool properly: Transfer to wire rack, cool 15 minutes before serving.
27. Fresh garnish: Sprinkle warm buns with fresh chopped chives.
28. Serve: Perfect warm for immediate enjoyment or at room temperature for lunch boxes.
