Cast Iron Rosemary Buns

Ingredients

• 3 ¼ cups bread flour
• 1 tbsp finely chopped fresh rosemary or 1 tsp dried rosemary, crumbled
• 1 ½ tsp instant yeast
• 1 ½ tsp salt
• 1 cup warm water, 100 – 110°F
• 1 large egg
• 1 tbsp liquid honey
• ¼ cup cream cheese, softened and cubed
• 2 tbsp salted butter, melted, divided
• Coarse salt, optional*

Directions

1. Add flour, rosemary, yeast and salt to an electric mixer bowl. Mix with the paddle attachment on low speed. Add water, egg and honey. Mix on low speed until a shaggy dough is formed, about 30 seconds.
2. Transfer dough to a lightly floured surface. Gradually knead in cream cheese. Knead until dough becomes smooth and elastic, about 8 – 10 minutes. Alternatively, switch paddle attachment to a dough hook and gradually knead in cream cheese on low speed. Knead for 6 – 8 minutes with an electric mixer.
3. Transfer dough to a lightly oiled bowl; cover with greased plastic wrap. Proof dough until almost doubled in volume, about 1 1/2 hours.
4. Transfer dough to a lightly floured surface. Cut dough into 12 pieces. Tuck the edges of each dough piece underneath to create a smooth round top. Pinch edges together to seal. Place the dough seam side down and, with a wide light grip, roll dough in circular motions on a clean counter. The dough should be able to move within your hand. The dough should stick a little to the counter; if it keeps sliding, apply a small amount of water onto the counter.
5. Transfer shaped buns seam side down, into an oiled 12 inch cast iron frypan or onto a parchment paper-lined baking sheet. Cover loosely with greased plastic. Proof buns until almost doubled in size, about 30 minutes.
6. Preheat oven to 375°F.
7. Remove plastic wrap. Lightly brush buns with 1 tbsp melted butter. Sprinkle with coarse salt if desired.
8. Bake until golden brown, about 25 – 30 minutes, brush with remaining butter halfway through baking. Let cool in pan on a rack for 10 minutes. Remove buns from pan and cool on racks.