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Baking recipe · from the recipe book

Parmesan Basil Garlic Burger Buns

Soft, tender buns with nutty Parmesan baked into the crumb and a crisp, golden Parmesan crust, scented with garlic, fresh basil and oregano.

Parmesan Basil Garlic Burger Buns

Ingredients

  • 4⅓ cups600 gBread flour
  • ⅔ cup150 gPart-skim ricottaat room temperature
  • 1 cup (240 ml)250 gWhole milkwarmed to about 100°F (38°C)
  • ⅓ cup90 gWaterwarmed to about 100°F (38°C)
  • 1 cup grated90 gGrated Parmesandivided
  • 3 tbsp40 gOlive oildivided
  • 1 large50 gEggsbeaten
  • 1½ tbsp20 gGranulated sugar
  • 1 packet7 gInstant yeast
  • 1½ tsp9 gSalt
  • 5 cloves15 gGarlicfinely minced
  • ½ cup leaves12 gFresh basilfinely chopped
  • 2 tsp2 gDried oregano

Steps

  1. Measure out the Parmesan into two portions: 60 g for the dough and 30 g for the tops. Measure out the olive oil into two portions: 30 g for the dough and 10 g for the garlic topping.
  2. In a large bowl, whisk the bread flour, sugar, instant yeast, salt, oregano and the 60 g portion of Parmesan.
  3. In another bowl, whisk the warm milk, warm water, ricotta and the 30 g portion of olive oil until smooth.
  4. Pour the milk mixture into the flour mixture and stir into a shaggy dough. Knead 8 to 10 minutes until smooth and elastic; the dough is about 57% hydration counting milk and water, with 1.5% salt, and the ricotta adds extra moisture.
  5. Knead the chopped basil into the dough until evenly spread.
  6. Place the dough in a lightly oiled bowl, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  7. Meanwhile, stir the minced garlic into the 10 g portion of olive oil and set aside.
  8. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball, then flatten to about 3.5 inches (9 cm) wide and set on the sheets.
  9. Cover and proof at about 75°F (24°C) for 40 to 50 minutes, until puffy and the dough springs back slowly when poked. Preheat the oven to 375°F (190°C) during the last 20 minutes.
  10. Brush the buns with the beaten egg, spoon the garlic oil over the tops, then sprinkle with the 30 g portion of Parmesan.
  11. Bake 18 to 22 minutes, until deep golden and 190°F (88°C) in the center.
  12. Cool the buns on a rack for at least 20 minutes before slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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