After Christmas I have had way too many sweets, so at present, salty foods predominate. Today I have prepared parmesan hamburger buns with bacon, olives and rosemary. Thanks to the fat of sour cream and parmesan, they are amazingly soft and fluffy but tastefully balanced.They have a durability that I had no idea they were going to at the time.
- 75 g grated parmesan cheese
- 200g flour Schaer mixB
- 5g salt
- 50g roasted diced bacon
- handful of sliced olives
- 1 egg
- a little chopped rosemary
- 60g sour cream
- 20ml of melted butter + a little to rub the bulges
- 150ml of water
- package of dried yeast
- 50 g grated boiled potatoes
Mix yeast, salt, and flour in a bowl, add parmesan, bacon, and olives and mix. Add the egg, sour cream, grated potato, and water and use a mixer with a hook to make a smooth but still sticky dough. Finally, stir in the chopped rosemary and cover the bowl with foil.
After the dough has doubled in size, divide the dough into 4 pieces and rework on a floured surface. Shape the buns and transfer them to a baking sheet with baking paper.
Brush with melted butter and sprinkle with sesame seeds.
Heat the oven to 250 degrees, place a plate on the bottom rack and pour a liter of water on it and let the oven steam.
Place the buns in a warm, steamed oven and bake until golden.