Crunchy, crunchy and filled with herbs
Barbecue is fun. Eating, chatting, sitting together. The perfect companion: a freshly baked bread. Baguette and ciabatta get boring in the long run. Our favorite: This crispy, crispy and filled with cut buns.
The summer has so much to offer. In addition to hours of cycling and outdoor visits, it is the long summer evenings that we look forward to all year round. The grill is turned on, vegetables and sausages are thrown on the hot embers and the bread is taken from the baking. A holiday feast. Especially with these little miniature notes. The Delicious: A filling of homemade chive butter. The perfect meatless alternative for barbecuing !
The ingredients are stirred together quickly, kneading the dough together. And then it's time to wait. These bread rolls also need their time. The nice thing: If you do not like chives, you can simply access other herbs. But also pepper and dried tomatoes taste great. Imperfect and twice as tasty. Also this hearty filled bread is the perfect gift for spontaneous barbecues .
Ingredients (for 24 bread rolls)
For the dough: 30 g of butter, 1 packet of dried yeast, 1 teaspoon of salt, 190 ml of lukewarm water, 500 g of flour
For the filling: 120 g of butter, 2 cloves of garlic, 1 handful of finely chopped chives, pepper and salt
1. Knead the ingredients for the dough together and let them rise for 20-30 minutes.
2. Cut the dough in half and let it rest for a short while.
3. Mix the ingredients for the filling and butter the muffin tin. Roll out one half of the dough to 25x30 cm and spread generously with a thick layer of butter. Cut lengthwise into five 5 cm wide strips and stack them on top of each other. Cut into 12 pieces and place with the cut surface up in the muffin cups. Do the same with the second half of the dough and let it rest for another 20 minutes.
4. Preheat the oven to 20 ° C and bake the rolls for about 15 minutes (until the tops are brown).