Garlic bread burger buns

Make the garlic butter: mix butter with garlic, chopped parsley, grated Parmigiano Reggiano, a big pinch of salt and three shakes of cayenne. Set aside unrefrigerated so it stays soft and spreadable.

Let one batch of hamburger bun dough rise about an hour and a half, until a poked finger leaves a hole that does not fill back in.

Press the air out of the dough on the work surface, flatten to a uniform shape and divide into eight portions with a bench scraper.

Dust each portion with a little flour and roll it under a cupped hand into a smooth ball; set on a Silpat-lined baking sheet.

Roll a ball out to a circle about an eighth of an inch thick and spread with garlic butter.

Cut from the centre to the edge and roll around the outside, keeping the centre point fixed, into a cone of layered dough and butter; pinch the seams along the edge and across the bottom.

Stand the cone on its large end and twist while pushing down until flattened; dust with flour and roll flat with a rolling pin into a bun shape, pinching any tears with damp fingertips. Repeat with the other seven.

Cover with a towel and proof about 45 minutes; they puff but need not double.

Brush with egg wash (one egg beaten with a couple teaspoons of water) and grate Parmesan over the top.

Bake in the centre of a 375 degree oven about 25 minutes; cool to room temperature on a rack. The garlic-butter layers make the top crust separate and flake off.

Variation: spread a portion with garlic butter, form it into a square and fold the corners in to make it round, then flatten.

Variation: proof, egg wash and cheese the folded buns the same way and bake at 375 for the same time. The top separated worse.

Variation: split a regular baked bun, spread garlic butter over both cut sides and bake at 400 degrees for about 7 to 10 minutes. Top with a burger and ketchup.