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Tear-and-share garlic-herb buns recipe

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telegraph.co.uk

Even though this is a sweet dough, you can make savoury buns with it. These are wonderful – soft and fluffy and great with soup or with a roast chicken, a green salad and a pot of Dijon mustard.

The shaping is very easy too. Once you’ve made this, garlic bread will never be the same again.Prep time: 1 hour, plus 3 hours proving time | Cooking time: 40 minutes12 large bunsFor the doughFor the fillingTo finish We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..

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