- 325ml water (slightly above room temperature)
- 1½ tbsp dry active yeast
- 1 tbsp sugar
- ¾ cup bread flour
- 1 tbsp salt
- 1½ cup all-purpose flour
- 1⅓ cup potatoes, mashed and cooled
- 1 sprig rosemary, leaves picked and chopped
- 6 cloves roasted garlic, chopped
- 4 sprigs thyme, leaves picked and chopped
- ⅓ cup olive oil
- In a small bowl, add water, yeast and sugar and set aside. Let the mixture rise 1-2″.
Tip: Keep mixture in a warm area of the kitchen to speed up the process.
- In a large mixing bowl, combine dry ingredients and potatoes. Add in the yeast mixture.
- Stir mixture with hands or using a mixer with a dough hook attachment until combined. Remove from bowl and place on a floured surface. Knead for 8-10 minutes with hands or in mixer on low for 2 minutes and then at medium for an additional 10 minutes.
- Place in a well-oiled bowl and cover with plastic wrap until the dough doubles in size.
- Once the dough has risen, preheat oven to 350°F. In a small bowl, mix rosemary, thyme, garlic and oil and set aside.
- Remove dough from bowl and punch it until it is deflated. Portion the dough into balls that are approximately the size of a fist. Once portioned, roll into long strips. Using 3 strips, pinch one end of each log together and braid strips. Pinch the ends together and then combine the two ends of the dough to create a circle. Repeat with all strips.
- Spray or oil a medium sized muffin tin. Place each ball into the muffin tin. With a pastry brush, generously brush herb mixture onto balls. Cover and let rise for 10 minutes.
- Remove plastic and bake for 10-15 minutes, until golden brown. Sprinkle a pinch of sea salt on each bun and a little more oil once they are removed from the oven.
Tip: To enhance flavour, cook herbs in olive oil. In a small sauté pan, heat up olive oil, rosemary and thyme on low-medium heat. Remove from heat as soon as you can smell the essence. Let cool and then brush on dough.