By Aqsa 
There’s something magical about the aroma of freshly baked bread filling your kitchen. Add to that the warm, earthy notes of rosemary, parsley, and oregano, and you have a comforting, irresistible treat that elevates even the simplest of meals. These mini buttery rosemary buns combine the tenderness of milk bread with the depth of herb-infused flavor, making them the perfect accompaniment for soups, holiday dinners, or even as a standalone snack.
In this blog post, we’ll walk you through the process of making these delightful buns, including the secrets to their pillowy softness and rich buttery finish. Whether you’re an experienced baker or just beginning your journey, this recipe is approachable, satisfying, and sure to become a household favorite.
Why Tangzhong Makes All the Difference
One of the key components in this recipe is tangzhong — a Japanese method that involves cooking a portion of the flour and milk into a thick paste before incorporating it into the dough. This extra step may seem small, but it dramatically improves the texture of the final product. The result is bread that stays softer for longer and has a tender, almost melt-in-your-mouth crumb.
Tangzhong works by pre-gelatinizing the starches in the flour, allowing the dough to retain more moisture during baking. The technique is especially helpful in enriched doughs like this one, where milk, butter, and eggs are already playing a major role in tenderness and flavor.
Ingredients You’ll Need
Let’s break down the components of this recipe into two parts: the tangzhong and the dough.
Tangzhong:
20g bread or all-purpose flour
100g whole milk
Dough:
380g bread flour
170g whole milk
1 large egg
6g instant yeast
30g granulated sugar
8g kosher salt
50g unsalted butter (softened)
1 teaspoon each of rosemary, parsley, and oregano (fresh or dried)
These ingredients create a dough that is not only rich and flavorful but also light and fluffy with a perfect golden crust.
Step-by-Step Instructions
1. Make the Tangzhong
Start by whisking together the flour and milk for the tangzhong in a small saucepan. Cook the mixture over medium heat while stirring constantly. Within a few minutes, you’ll notice the consistency change from runny to thick, almost like mashed potatoes. Once that texture is reached, remove the saucepan from the heat and allow it to cool for about 10 minutes. Cover the surface with plastic wrap to prevent a skin from forming.
2. Prepare the Dough
In the bowl of a stand mixer, combine the cooled tangzhong with the bread flour, milk, egg, sugar, yeast, salt, and herbs. Attach the dough hook and mix on low speed until the dough starts to come together. At this stage, it may look a bit shaggy — that’s perfectly fine.
Once combined, add the softened butter a little at a time. Continue kneading for 8 to 10 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. This is a crucial step; thorough kneading develops the gluten and ensures the buns rise well and hold their structure.
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3. First Proof
Transfer the dough to a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 2 hours, or until it has doubled in size. The dough should feel soft, puffy, and airy when gently poked.
4. Shaping the Buns
Once the dough has risen, punch it down to release excess gas and divide it into 16 equal portions. You can use a kitchen scale to ensure even sizes. Roll each portion into a smooth ball and arrange them in a parchment-lined 9”x9” baking pan. Be sure to space them evenly so they have room to rise and touch each other as they bake, forming beautiful pull-apart buns.
Cover the pan and let the buns proof again for about 45 minutes, or until puffy.
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5. Bake and Finish
Preheat your oven to 350°F. Gently brush the tops of the buns with egg wash (a beaten egg with a splash of milk or water), which helps achieve that golden, glossy finish.
Bake for 22 to 28 minutes, or until the tops are richly golden and the buns sound hollow when tapped. Immediately after removing them from the oven, brush with melted butter and sprinkle with flaky sea salt. This final touch enhances both the flavor and the presentation.
Tips for Success
Use room-temperature ingredients whenever possible to ensure consistent proofing.
Don’t rush the kneading process — properly developed gluten is essential for soft, well-risen buns.
Fresh herbs can be substituted for dried ones if preferred. Just be mindful of quantity, as fresh herbs have a more delicate flavor and may require a bit more volume.
If your kitchen is cold, proof the dough in the oven with just the light on or near a warm window to maintain a cozy environment.
Serving Suggestions
These mini rosemary buns are incredibly versatile. Here are some ideas to inspire you:
Serve alongside a creamy tomato soup or hearty stew for a comforting dinner.
Split them and use as sliders with pulled chicken, grilled vegetables, or smoked salmon.
Pair with herbed cream cheese or compound butter for an elegant appetizer.
Include them in a bread basket during holiday dinners or family gatherings.
They also store well for up to three days in an airtight container and can be gently reheated in the oven or microwave for that fresh-baked feel.
Final Thoughts
There’s a deep satisfaction that comes from baking bread at home — especially when the results are as fragrant, soft, and buttery as these mini rosemary buns. With the added dimension of herbs and the magic of tangzhong, these buns are more than just a side dish; they’re a centerpiece in their own right.
Whether you’re baking them for a special occasion or a regular weeknight dinner, this recipe is sure to impress. Once you taste that herby, buttery goodness, you’ll find yourself making them again and again.
So roll up your sleeves, preheat your oven, and treat yourself to the joy of baking. These buns are waiting.
Must try Matcha Crinkle Cookies Recipe
Mini Buttery Rosemary Buns Recipe
Soft, fluffy mini buttery rosemary buns made with tangzhong and herbs. Perfectly buttery, golden, and easy to bake for any meal or special occasion.
Type: Bread / Buns
Cuisine: American, Fusion
Keywords: rosemary buns, buttery buns, mini buns, herb bread, soft dinner rolls, tangzhong bread, homemade buns
Recipe Yield: 16 mini buns
Calories: Approximately 160 calories per bun
Preparation Time: 2 hours
Cooking Time: 25 minutes
Total Time: 2 hours 25 minutes
Recipe Ingredients:
- 20g bread or all-purpose flour
- 100g whole milk
- 380g bread flour
- 170g whole milk
- 1 large egg
- 6g instant yeast
- 30g granulated sugar
- 8g kosher salt
- 50g unsalted butter (softened)
- 1 tsp dried rosemary
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 egg (for egg wash)
- Melted butter (for brushing after baking)
- Flaky sea salt (optional, for topping)
Recipe Instructions:
1. Make the Tangzhong:
Start by whisking together the flour and milk for the tangzhong in a small saucepan. Cook the mixture over medium heat while stirring constantly. Within a few minutes, you’ll notice the consistency change from runny to thick, almost like mashed potatoes. Once that texture is reached, remove the saucepan from the heat and allow it to cool for about 10 minutes. Cover the surface with plastic wrap to prevent a skin from forming.
2. Prepare the Dough:
In the bowl of a stand mixer, combine the cooled tangzhong with the bread flour, milk, egg, sugar, yeast, salt, and herbs. Attach the dough hook and mix on low speed until the dough starts to come together. At this stage, it may look a bit shaggy — that’s perfectly fine. Once combined, add the softened butter a little at a time. Continue kneading for 8 to 10 minutes, or until the dough becomes smooth, elastic, and slightly tacky but not sticky. This is a crucial step; thorough kneading develops the gluten and ensures the buns rise well and hold their structure.
3. First Proof:
4. Shaping the Buns:
Once the dough has risen, punch it down to release excess gas and divide it into 16 equal portions. You can use a kitchen scale to ensure even sizes. Roll each portion into a smooth ball and arrange them in a parchment-lined 9”x9” baking pan. Be sure to space them evenly so they have room to rise and touch each other as they bake, forming beautiful pull-apart buns. Cover the pan and let the buns proof again for about 45 minutes, or until puffy.
5. Bake and Finish:
Preheat your oven to 350°F. Gently brush the tops of the buns with egg wash (a beaten egg with a splash of milk or water), which helps achieve that golden, glossy finish. Bake for 22 to 28 minutes, or until the tops are richly golden and the buns sound hollow when tapped. Immediately after removing them from the oven, brush with melted butter and sprinkle with flaky sea salt. This final touch enhances both the flavor and the presentation.