- To the bowl of a stand mixer, add the warm milk, granulated sugar, and yeast. Use a small whisk or fork to combine the ingredients, dissolving the yeast. Let the mixture sit for 5 minutes to activate the yeast.
- Attach the dough hook to the mixer. Add the egg, kosher salt, and flour to the bowl of the mixer.
- Knead on medium speed for about 3 minutes, until the dough begins to come together.
- Add the softened Kerrygold Salted Butter to the dough, one tablespoon at a time while the mixer is running. The dough should pull away from the sides of the bowl and form a ball. If the dough is still sticking to the sides of the bowl, add another tablespoon of flour, but if dough is slightly sticky that’s okay.
- Knead on medium speed for another 5 minutes.
- Remove the dough hook. Cover the bowl with plastic wrap, and let the dough rise at room temperature for 1-1.5 hours or until doubled in size.
- Spray a 9″x13″ baking pan with nonstick cooking spray. Set aside.
- Sprinkle the work surface generously with flour. Pour the dough out onto the floured surface. Sprinkle the dough with a bit more flour, then roll it out into a 12″x14″ rectangle.
- Use an offset spatula to spread the additional 6 tablespoons of softened Kerrygold Salted Butter into an even layer on the dough. Sprinkle the grated Kerrygold Skellig on top of the butter, followed by the chopped parsley, fresh thyme leaves, garlic powder, and pepper.
- With the long edge facing you, tightly roll the dough up into a log. Use a very sharp serrated knife, or dental floss to slice the log into 12 buns.
- Place the buns into the prepared baking pan. Brush the tops of the buns with olive oil. Cover with a clean kitchen towel or plastic wrap loosely, and let proof at room temperature for 1-1.5 hours until puffy.
- Preheat the oven to 350 degrees F.
- Bake for 25-30 minutes until deeply golden brown. Sprinkle the top with flakey sea salt. Serve warm.
Recipe by Lion’s Bread.