Parmesan and Parma Ham Buns

Name: Rukmini Iyer Parmesan and Parma Ham Buns Recipe | Easy Snacks
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 16 buns
Ingredients: 1 x quantity all-purpose savoury dough; 72g packet Parma ham, roughly chopped into small shreds; 20g Parmesan, finely grated; A handful of oregano leaves, chopped; 10g grated Parmesan

by Rukmini Iyer from The Sweet Roasting Tin

Deliciously cheesy and easy to freeze, Rukmini's moreish Parmesan and Parma ham buns are the perfect savoury snack for your next gathering.

Baking Freezer Friendly Family Friendly Dinner Party

Makes 16 buns

Total 30 min

Prep 15 min

Cook 15 min

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Introduction from Rukmini Iyer

These light, savoury buns are wonderful with soup or a cheeseboard. I like to make a batch and stash most of them in the freezer – they defrost and warm up really quickly in the oven for a last-minute lunch or addition to home-made soup.

Ingredients

For the buns:

1 x quantity all-purpose savoury dough

For the filling:

72g packet Parma ham, roughly chopped into small shreds

20g Parmesan, finely grated

A handful of oregano leaves, chopped

For the topping:

10g grated Parmesan

Essential kit

You will need: a lined baking sheet and a wire rack.

Method

Follow the method on page 180 until you’ve kneaded your dough for about 10 minutes. Flatten the dough out into a large rectangle, tip the Parma ham, Parmesan and oregano evenly over the top, then roll the dough up like a Swiss roll – this ensures an even distribution.

Curl the dough back up into a ball, and gently knead for a further minute to fully incorporate the filling – bits of herb and Parmesan may fall out, but you can press them back into the dough.

Roll the dough into a ball, transfer to a lightly oiled bowl, then cover with clingfilm or a damp tea towel and leave to rise for 1–2 hours at room temperature, until doubled in size.

Once the dough has proved, punch it back down, then divide it into 16 equal pieces. Pinch and twist each piece to create a taut, round surface on the other side – this will make sure they look like nice rounds when they bake. Transfer to a lined baking sheet, pinched side down, and leave to rise for 20–30 minutes, or until one and a half times their original size.

Preheat the oven to 180°C fan/200°C/gas 6. Evenly scatter the grated Parmesan over the buns and bake for 15 minutes, until well risen, golden brown and cooked through. Transfer to a wire rack to cool briefly before eating.

FOR DIABETICS: Omit the sugar from the savoury dough recipe.

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