Preheat oven to 180°C and line a baking tray with greaseproof paper.
Place milk and butter in a small saucepan over low heat and warm until tepid. Ensure butter is melted. Remove the pan from the heat.
Add yeast and sugar to the saucepan. Stir to combine then allow to stand for 5 minutes.
In the meantime, combine the flour and salt in a large bowl. Make a well in the centre and, once activated, add the yeast mixture.
Mix the ingredients together to form a sticky dough then turn onto a lightly-floured surface and knead for 2 minutes.
Add the dried herbs and chopped mushrooms to the dough and continue to knead for a further minute until the ingredients are combined and the dough is starting to form a ball.
Lightly oil a large bowl. Place the dough in the bowl and cover with a damp tea towel or cling film. Set aside in a warm place to prove for 30 minutes-1 hour. The dough should double in size.
Divide the dough into 12 even sized balls then roll between your hands to smooth the surface. Place each bun on the prepared baking tray, allowing space between each. Allow to rest for a further 30 minutes.
Whisk the egg in a small bowl. Use a pastry brush to lightly glaze each bun.
Place two slices of mushroom on each bun in the shape of a cross.
Bake for 25-30 minutes.
Serve warm, with butter.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with greaseproof paper.
Place milk and butter in a small saucepan over low heat and warm until tepid. Ensure butter is melted. Remove the pan from the heat.
Add yeast and sugar to the saucepan. Stir to combine then allow to stand for 5 minutes.
In the meantime, combine the flour and salt in a large bowl. Make a well in the centre and, once activated, add the yeast mixture.
Mix the ingredients together to form a sticky dough then turn onto a lightly-floured surface and knead for 2 minutes.
Add the dried herbs and chopped mushrooms to the dough and continue to knead for a further minute until the ingredients are combined and the dough is starting to form a ball.
Lightly oil a large bowl. Place the dough in the bowl and cover with a damp tea towel or cling film. Set aside in a warm place to prove for 30 minutes-1 hour. The dough should double in size.
Divide the dough into 12 even sized balls then roll between your hands to smooth the surface. Place each bun on the prepared baking tray, allowing space between each. Allow to rest for a further 30 minutes.
Whisk the egg in a small bowl. Use a pastry brush to lightly glaze each bun.
Place two slices of mushroom on each bun in the shape of a cross.
Bake for 25-30 minutes.
Serve warm, with butter.