Savory Escargot Stuffed Buns

For the buns and the garlic butter

• 3/4 cups water
• 1 teaspoon dry active yeast
• 1 tablespoon olive oil (plus a little more for coating the dough)
• 1 teaspoon sugar
• 1 1/2 teaspoon salt
• 2 cups bread flour ( plus more for kneading)
• 1 stick softened, salted butter
• 2 large cloves garlic, crushed
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 tablespoon finely minced fresh parsley

1. Warm the water to 100F to 105F degrees and stir in the yeast. Let stand for about 10 minutes and then stir in the sugar, salt and olive oil.
2. In a medium bowl place the flour and stir in the liquid mixture. Form into a ball and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes. Place the dough in an oiled bowl, cover and let rise until doubled in bulk.
3. Meanwhile, make the garlic butter by combining the butter, garlic, basil, oregano, pepper and parsley.

For the topping and putting it all together

• 1/3 cup extra virgin olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1 clove garlic
• 1 can of 24 very large snails
• The bun dough
• The garlic butter

1. Place the olive oil, oregano, basil, salt and garlic clove in a mini food processor and process until the garlic is totally broken up. Set aside.
2. Take the risen dough and form a long "log" and then cut it into 24 equal pieces.
3. Take a piece of the dough and shape it into a flat circle about 1 1/2 to 2 inches in diameter. Place about a teaspoon of the garlic butter on the center, top with a snail and then wrap the dough around, carefully sealing. Place the little ball seam side down on a large parchment lined baking sheet. Repeat for the 23 other pieces.
4. Brush each bun with a little of the olive oil topping and then let the buns rest for 30 to 45 minutes.
5. Bake the buns in a preheated 400F oven for 15 to 20 minutes until lightly golden.