• Sprig Creative

Savoury Swirl Buns

We certainly love digging into these cheesy, pesto & prosciutto-filled buns, but to be honest, we love making them just as much as we do eating them. There's something soothing and relaxing about making homemade dough - especially in the wintertime when we spend more time cozied up indoors.


For the dough:

• 1 cup room temperature water

• 1 pkg of dry active yeast (about 8 g)

• 1-1/2 cups warm milk (3.5%)

• 3 tbsp brown sugar

• 1 tsp salt

• 3 tbsp extra virgin olive oil

• 1 large egg, at room temperature

• 6 cups all-purpose flour

For the filling:

• 1 cup pesto

• 8 thin slices of prosciutto

• 1 cup grated sharp cheddar cheese

• 2 tsp chopped fresh thyme

Dough: In a large bowl or in the bowl of a stand mixer, add water and yeast and let dissolve, about 5 minutes.

Mix in milk, sugar, salt, olive oil and egg. Start adding in the flour, 1 cup at a time, until fully incorporated. Using the hook attachment on your stand mixer or your hands, knead the dough until smooth. 

Transfer the dough to a lightly oiled bowl, cover with a tea towel and let stand in a warm spot until the dough has almost doubled in size, about 1 hour.

Once risen, on a lightly floured surface, roll out dough to form a 18 x 18 inch square. (Tip: Don't knead the dough a second time after removing from the bowl). Spread pesto on top of dough. Top with prosciutto and 3/4 of the cheese. 

Starting from the top, tightly roll the dough towards you to form a log. Using a sharp chef's knife, slice into 9 equal pieces and arrange in oven-proof baking dish. Cover with a tea towel and set aside in a warm spot for about 30 minutes.. Meanwhile preheat your oven to 350°F. 

Bake until buns have risen and turned golden brown, about 30 minutes. Remove from oven and immediately sprinkle with remaining cheese and fresh thyme. Let cool slightly and serve.

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