Savory Corn Buns
Created by Kathleen Korb • Edible San Francisco• Course: Appetizers & Soups • Diet: Vegetarian • Season(s): Summer
Ingredients
- 1 pound ball of pizza dough
- 1 cup corn, cut from 2 ears
- 1/2 cup green onions, chopped
- 1/2 cup Gruyere cheese, grated
- salt, as needed
- pepper, as needed
- 1 egg, for egg wash
- 3 tablespoons herb butter, room temperature (recipe follows)
- 1/2 cup chopped mixed herbs (chives, parsley, chervil and basil are a great combo)
- 1 stick butter, room temp
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
For Herb Butter: Mix the chopped herbs together with the butter, salt, and pepper until thoroughly combined.
For Buns: Let the dough rise in a bowl, covered with towel, in a warm place for 2 hours so it doubles in size. Preheat oven to 375 F. Roll the dough out to roughly 10 by 12 inches. Spread the herb butter all over, right up to the edges of the rolled dough. Sprinkle the corn and onion evenly over all the dough and top with cheese. Start with the longest end of the dough and roll into a log, tucking in the dough as you go.
Cut the roll in half, and then the halves into thirds, ending up with six uniformly sized slices. Arrange the rolls in a round pie dish or rectangular baker, so they are almost touching (the rolls will rise in the oven). Whisk an egg and a splash of water to make an egg wash. Brush lightly over the tops of the rolls. Bake for 35-45 minutes, until the rolls are golden and dough is cooked through.