If you have a favourite bread recipe you could use it here instead. I like to make these both in a tray shape all together but these also work really well individually wrapped in pieces of non stick paper and squished into a large muffin tray as in the image above. 

You will need
1 medium bowl for dough
1 medium bowl for filling
1 tray lined with non stick paper or a silicone mat 
or a muffin
Rolling pin
Pastry brush


Makes 8

For the dough

500g strong bread flour

10g fast-action yeast

1 teaspoon salt

3 tbsp melted butter (or olive oil for vegan)

350ml warm water

​

For the filling

2 big handfuls each of wild greens - nettles (blanched before use), young hawthorn leaves, garlic mustard, wild garlic, three cornered leek, broadleaf plantain, dandelion, sorrel, dock.
100g breadcrumbs

30g toasted hazelnuts chopped

75g parmesan grated (omit for vegan)

2 tablespoons olive oil

Salt and pepper

1 egg beaten (omit for vegan)
 

Mix the yeast and warm water to dissolve. Mix the flour and salt in a large bowl or stand mixer with a dough hook. Add the butter and yeast mixture and stir until combined. Knead or mix on low until the dough is smooth and elastic. Place in an oiled bowl and cover. Allow the dough to rest somewhere warm for an hour or until doubled in size. Finely chop your greens and mix these and the rest of the filling ingredients together and season with salt and lots of pepper. Grease and line a roasting tray or suitable dish. Turn out the dough on to a floured surface and roll into a large square approximately 30cm long and 2cm thick. Spread the filling evenly across the dough and using the edge closest to you roll the dough tightly into a long sausage. Cut into 3cm lengths and place into the dish allowing a little space for expansion around each bun. Leave to rest for 30 - 45 minutes until puffed and risen. With 10 minutes to go preheat the oven to 200°C. If using, gloss the top of the buns with the egg and bake the buns for 20 minutes or until golden and glossy