Parmesan Buns with Antipasti and Pancetta

For the Parmesan buns with antipasti and pancetta, first dissolve the yeast in a little lukewarm milk, stir with about 1/3 of the flour and a pinch of sugar until smooth, dust a little with flour and cover and let rest for about 15-20 minutes.

Preheat the oven to 180 °C.

Mix the remaining milk with the melted butter, 70 g Parmesan cheese, the egg and the yolk, the spices as well as the chopped rosemary and thyme and the remaining flour to a dough, add the Dampfl (yeast dough) and knead with a hand mixer or a food processor with the help of the dough hooks to a smooth dough.

Roll out the dough into a roll and divide into 20 pieces of equal size. Shape these into balls with the palm of your hand on the work surface (=grind) and dip them into the remaining liquid butter. Place in an ovenproof dish and let rest, covered, for another 20 minutes. Bake in preheated oven for about 20-25 minutes until golden brown. 5 minutes before the end of the baking time, sprinkle the remaining Parmesan over the Buchteln and bake until done.

Serve the Parmesan buns with antipasti and pancetta.

Preparation Tip:

The Parmesan buns can also be served as a side dish without the antipasti and pancetta.

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