Four Cheese Broccoli Buns

BY AHUVA SCHWARTZ

If you couldn’t tell from the name, these buns are packed with tons of cheese and they are rolled similar to a Torah scroll making these the perfect addition to your Shavuot meal.

Dough

1 tbsp active dry yeast

1 tbsp sugar

1 cup lukewarm water

2½ cups flour – white, whole wheat, or spelt

½ tsp salt

2 tbsp olive oil

 

Filling

12 oz/350 grams frozen broccoli defrosted, finely chopped, and drained

1 small onion, thinly sliced

2 cloves garlic, minced

1 tbsp olive oil

1 cup ricotta or gevina levana

1 cup shredded mozzarella

1 cup shredded cheddar – can’t find cheddar? Use more mozzarella

Salt

Pepper

 

Garlic Butter

3 tbsp butter

1 tsp dried herbs – basil and/or oregano

¼ tsp salt

1 clove garlic, minced

 

3 tbsp grated parmesan cheese

 

To make the dough:

Preheat oven to 375°F/190°C. Grease a 9×13 baking dish.

In a large bowl stir together the yeast, sugar, and water – set aside for 5 minutes until the yeast mixture is bubbly then add the flour, oil, and salt. Mix to form a soft dough then knead with your hands for two minutes until smooth. Form into a ball and coat with a drizzle of oil. 

Place the dough in the bowl, cover with a towel, and set aside in the warmest part of your kitchen for 15–20 minutes to rise.

This is a great pizza dough that makes two medium pizzas, but for broccoli buns use all of the dough.

For the filling, heat oil in a pan over medium heat. Add the onion and a pinch of salt, cook for 5 minutes. Add the garlic and cook for another 5 minutes until the onions are soft and golden.

Remove from heat and set aside to cool.

For the garlic butter, add the butter and garlic to a microwave-safe bowl and microwave in 10-second increments until melted then mix in salt and herbs.

Lightly flour your work surface and turn the dough out onto it. Stretch the dough into a rectangle and roll to about 1/4 inch thickness, make sure that the dough is not stuck to the counter dust more flour underneath if necessary. The rectangle should be roughly 15×10 inches.

Spread the ricotta/gevina levana over the dough all the way to the edge, add the sautéed onions and garlic on top, sprinkle on half of the shredded cheese, then place on broccoli, and sprinkle the remaining cheese on top. Starting from the longer side closest to you, roll the dough into a log then cut into 12 even pieces. Place cut side up in the prepared baking dish.

Spoon the garlic butter over the buns then sprinkle with parmesan.

Bake 30–35 minutes until golden around the edges.

 

To freeze the buns: cool completely and then double wrap in foil. To reheat: place the wrapped pan in a low temperature oven until you can smell the buns then remove the foil and raise the temperature to crisp the top. These are great on their own or dunked in tomato soup.

 

Ahuva Schwartz is the creator of the popular Instagram page, The Katamon Kitchen. Originally from Monsey, New York, Ahuva made Aliyah in 2012 and moved to the Katamon neighborhood of Jerusalem. In addition to developing recipes she offers meals for the chagim, baked goods, Shabbat to Go – shabbat meals delivered to your door, and Dinner in a Bag – a weeknight meal perfect for new parents, seminary and yeshivah kids, or just to give yourself a break. In addition to running her catering business, she has also worked as a chef in two popular Jerusalem restaurants. Contact thekatamonkitchen@gmail.com for more information.

 

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