3 h 30 min

Step 1

In a stand mixer- add the water, yeast, sugar, egg, flour, oil and salt.

Step 2

Set the mixer on the lowest speed and knead for 12 min.

Step 3

Round the dough into a tight ball, place in a bowl and cover with a towel/plastic wrap. Set aside until doubled in size (about 1-1.5h).

Step 4

In the meantime- prepare the brushing mix. Chop the parsley as thin as you can, and the garlic- grate finely with a microplane.

Step 5

In a bowl, add parsley, garlic, melted butter and salt. Mix well until combined.

Step 6

Preheat your oven to 350F or 180C.

Step 7

After the buns have been proofed, divide the dough into 100 gr pieces.

Step 8

Round each piece into a tight ball and place aside for 10 min.

Step 9

Cut the Emmental cheese into 1X1 inch cubes.

Step 10

Place the dough ball upside down and slightly flatten with your hand.

Step 11

Place a piece of cheese in the middle of the dough and close the edges tightly around the cheese.

Step 12

Place the balls in a squared tray with parchment paper (it will be easier to remove them from the tray after baking). Place the balls right next to each other leaving a tiny space between one to another.

Step 13

Let the buns proof until almost doubled in size (about 20-30 min).

Step 14

After the buns have been proofed, brush them with an egg wash.

Step 15

Bake the buns for 20-25 min or until the internal temperature reaches 190F or 90C.

Step 16

Immediately brush the buns with the parsely-butter-garlic mix.

Step 17

Eat immediately.

Step 18

YASSS!