Savoury buns

True Love
24 servings
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starch

By Food24 November 03 2009
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Ingredients (13)

600.00 g flour — cake
10.00 g Superbake Instant Yeast
10.00 ml sugar
1.00 red chilli — finely chopped
10.00 ml garlic — salt
2.00 eggs — large, beaten
45.00 ml oil
500.00 ml water — lukewarm
GARLIC DIP
200.00 g butter
15.00 ml chillies — powder
2.00 garlic — cloves, crushed
5.00 ml garlic — salt
30.00 ml fresh parsley — chopped
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Method:

Preheat oven to 190 ºC.
In a large bowl mix flour, yeast, sugar, chilli and garlic salt.
Mix together eggs, oil and 250 ml lukewarm water. Add to flour and mix. Add enough water to make a soft, pliable dough.
Place dough on a floured surface and knead for 5 to 10 minutes.
Place in a floured bowl, cover and leave to rise until double in size. This will take about 1 hour.
Divide dough in half, and each half into 12 balls.
To make the garlic chilli dip, combine butter, chilli powder, garlic salt and fresh parsley, dunk each ball of dough into dip to coat well.
Place dough balls slightly apart in two 23 cm loose-bottomed pans (12 balls per pan).
Cover and leave to rise for 20 minutes.
Place pan on a baking sheet and bake for 30 to 35 minutes, if baking one pan at a time.
If baking both pans together, increase baking time by 4 to 10 minutes.
Remove from oven, cool in pan and turn out onto a wire rack to cool.
Serve with soup or on their own, spread with butter.



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