John Whaite's stromboli buns recipe

Name: John Whaite's stromboli buns recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) white bread flour; 10 g (0.4oz) fast-action yeast; 10 g (0.4oz) salt; 320 ml (11.3fl oz) water; 30 ml (1.1fl oz) olive oil; 1 sprinkling ground polenta, for dusting; 6 tbsp (heaped) tomato puree; 1 garlic clove, finely minced; 0.5 tsp salt; 0.5 tsp cracked black pepper; 0.5 tsp dried chilli flakes; 1 small red onion, very finely sliced; 1 handful fresh basil, roughly torn; 125 g (4.4oz) medium cheddar cheese, coarsely grated; 10 g (0.4oz) slices Prosciutto ham, torn

Servings: persons

500 g (17.6oz) white bread flour
10 g (0.4oz) fast-action yeast
10 g (0.4oz) salt
320 ml (11.3fl oz) water
30 ml (1.1fl oz) olive oil
1 sprinkling ground polenta, for dusting
6 tbsp (heaped) tomato puree
1 garlic clove, finely minced
0.5 tsp salt
0.5 tsp cracked black pepper
0.5 tsp dried chilli flakes
1 small red onion, very finely sliced
1 handful fresh basil, roughly torn
125 g (4.4oz) medium cheddar cheese, coarsely grated
10 g (0.4oz) slices Prosciutto ham, torn

1
Place the flour, yeast and salt into a mixing bowl and mix together.
2
Add the water and mix together into a ball shape.
3
Tip the contents of the bowl out and knead into a smooth elastic dough this should take about 10 minutes.
4
You could use a free-standing electric mixer with a dough hook attachment, which would take about 6 minutes on medium speed.
5
Place the dough into a well-oiled bowl, cover with a damp cloth, and allow to rise until it has doubled in size.
6
Whilst the dough proves, prepare the filling: mix the garlic, salt, pepper and chilli flakes with the tomato puree.
7
Preheat the oven to 220C/200C fan/gas mark 7.
8
When the dough has risen, sprinkle plenty of polenta on to the worktop and roll the dough out into a square of about 30 x 30cm.
9
Spread the filling paste onto the dough, then sprinkle over the onion slices, torn basil, grated cheddar cheese and Prosciutto.
10
Roll the dough up into a tight spiral, trim the rough ends, then slice into 12 even buns.
11
Fit the buns into the bun tin, spirals facing up they will be a snug fit.
12
Allow to rest at room temperature for 30 minutes, then bake for 15 minutes
13
Remove the buns from the oven and allow to cool and crisp in the tin, then drizzle over extra oil and pepper.

700

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g (17.6oz) white bread flour, 10 g (0.4oz) fast-action yeast, 10 g (0.4oz) salt, 320 ml (11.3fl oz) water, and more.

Yes, John Whaite's stromboli buns recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!