If you are using dry yeast, measure the flour into a bowl and make a well in it. Sprinkle in the yeast, add 100 g of the water and wait for 10-15 minutes. A beige sludge may or may not form on the top – it does not matter as long as the yeast is dissolved. Then add all the rest of the water and the salt and gather into a ball in the bowl.
If you are using instant or fresh yeast measure all the ingredients – except the herbs – into a big bowl, mix them together into a ball in the bowl.
Pull the dough out onto the counter and knead well for 10 minutes. Pop it back in the bowl, cover it, and let it rest for 15 mintues.
Add the herbs to the dough, gently squashing them in. Don’t worry about the dough – it will recover – worry about the herbs, trying to keep them unbruised.
Cover the dough again and let it rest for 1-2 hours, until it has doubled in size.
Gently pull the dough out onto a non floury surface and divide it into 10 equal pieces. Shape each into a tight ball and place them on a baking tray that is lined with non stick baking parchment. Cover with a tea towel and let them rest for 45 minutes. If you are not sure how to shape a tight ball, have a look at this video here.
Pre heat the oven to 220 degrees. Pop the buns in and bake them for 15 minutes or so. They should be golden on top and sound hollow when you tap their bottoms.
Let cool if you can. Eat with butter and goat cheese for a sublime, spring experience.
If you would like more recipes like this one have a look at All You Knead Is Bread and The Book of Buns, both abailable on Amazon. And for more free recipes, have a look at the recipe section of this website and the Free Recipe section on Bread Angels!