Herb Buns with Chive Salad

For the herb buns with chive salad, first pour the flour into the baking bowl of the food processor for the yeast dough. Stir the yeast with half of the lukewarm milk and pour into the flour, mixing a little. Let rise under a tea towel for ten minutes until foamy bubbles form.

Now turn on the machine, leisurely add the soft or even liquid butter, sugar, egg, salt as well as the lemon zest and as much of the remaining milk until a smooth, not too firm dough is formed.

Lift it out, roll it again by hand on the surface, finally put it in a baking bowl dusted with flour and let it rise for an hour with the lid closed, until the dough has doubled.

Meanwhile, for the filling, finely dice the bacon and gently render in a frying pan, add the chopped walnuts and toast them as well. Strip the thyme from the stems and stir in with the finely chopped parsley at the end. Season with salt and pepper, stir in the finely diced chilies (more or less depending on the desired spiciness).

Roll out the dough on the floured surface to a thickness of 2 cm, cut into squares of about 3 cm edge length. Place a teaspoon of nut mixture in the center of each square, fold the corners over and seal well.

Place the balls of dough together on this seam in a shallow ovenproof dish spread thickly with softened butter.

Place under a tea towel and

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