Cheddar Cheese Buns Recipe 425

CHEESE BUNS RECIPE

Steps:

• Place the flour, instant dry yeast, salt, and sugar in a large bowl or in the bowl of the stand mixer. Mix well.
• Add the lukewarm water (about 40 degrees Celsius/ 105 degrees Fahrenheit) and the grated cheese needed for the dough. Mix well and knead the dough for about 5 minutes with the hands or about 3 minutes with the stand mixer until smooth and elastic.
• If you make the dough with fresh or active dry yeast, crumble/sprinkle the yeast in the lukewarm water, add the sugar and stir gently. Let stand for about 5 minutes, then combine with the rest of the ingredients and knead the dough.
• Place the yeast dough in a bowl, cover with a kitchen towel and let rise in a warm place for about 2 hours or until nicely risen (Note 3).
• Preheat the oven to 250 degrees Celsius/ 480 degrees Fahrenheit. Line a baking tray with parchment paper.
• Grate the remaining cheese and place it on a large plate. Mix the egg and the milk in a small bowl.
• Form a thick sausage and cut the pieces of dough with a scraper or tear the pieces directly from the dough. You will have 12 buns (Note 4).
• Knead the dough pieces shortly on the lightly floured surface and shape them into balls.
• Brush each cheese bun with the egg mixture and roll it into the grated cheese.
• Place on the prepared baking tray. Cover the tray with a clean kitchen towel and let rise lightly for 15 minutes.
• Place in the oven and bake for 18-20 minutes or until deeply golden and cooked through. Check after about 10-15 minutes. If they are already very golden, cover them loosely with a piece of aluminum foil to prevent the cheese from getting too dark.
• Remove from the oven and let cool on a wire rack.

CHEDDAR CHEESE BUNS

Steps:

• Combine the ingredients in the order that they are listed and then mix by hand or mixer until you have a soft, smoothish dough.
• Cover the dough, and let it rise for 1 to 2 hours, however long it takes for the dough to double in size.
• When finished rising, gently punch down the dough and divide it into 8 pieces.
• Roll each piece into a round ball and gently flatten so it is about 3″ wide.
• Transfer each of the buns on a parchment lined baking sheet with at least 1.5″ inches in-between each bun, use two sheet pans if necessary.
• Cover the dough again and let rise for about an hour.
• Preheat oven to 355F.
• When finished rising, brush egg wash on top of each bun and then top with shredded cheese, around 1 tbsp per bun.
• Bake for 15-17 minutes.
• When done, let cool before enjoying!

CHEDDAR CHEESE BUNS RECIPE - (4.2/5)

Steps:

• 1. In the bowl of a stand mixer, combine the yeast and honey with a splash of warm water. When the yeast starts to foam, add in the remaining ingredients. Turn the mixer on low and begin adding more water as necessary to bring the dough together. Depending on the humidity of your environment this will vary. It is extremely dry where I live so it took at least 1 cup of water to keep the dough soft and slightly sticky. 2. Once the dough comes together, turn the mixer up to medium. Knead for 5-7 minutes or until the dough becomes smooth and elastic. 3. Place the kneaded dough in a well-oiled bowl, cover and allow it to rise until double (30-60 minutes depending on how warm your kitchen is). 4. When the dough has doubled, punch it down. Stretch it into a rectangle on an oiled or floured countertop. Drizzle the melted butter over top and sprinkle on the 2 cups of grated cheese. Start at the edge closest to you and begin to roll the dough into a log, keeping it nice and tight. 5. Slice the dough into about 1" thick pieces. Place them in a greased pan or on a parchment lined cookie sheet. Unless you have a gigantic pan, you will probably have to use 2 of them to fit all of the buns. 6. Cover and allow the buns to rise again until doubled, about 30-40 minutes. 7. Bake at 350F for 20 minutes. Cool slightly and enjoy. They are best served warm while the cheese is still melty. If there are any leftovers, be sure to wrap them as air-tight as possible as fresh bread dries out rapidly! * If you don't have a mixer, feel free to knead the dough by hand. You are essentially doing the same thing except on your counter top. Once it is smooth and elastic you are good to go!

CHEDDAR CHEESE BUNS

Steps:

• In a medium bowl, combine flour and boiling water. Stir until the mixture gathers into a shaggy mass. Shape the dough into a ball. Wrap this in plastic and refrigerate overnight.
• In a mixing bowl, sprinkle the yeast over warm water and let it sit for about 5 minutes, or until the yeast is soft and dissolved. Add in the sugar, egg, salt, and melted butter. Stir everything with a wooden spoon.
• Add the overnight dough. Add the flour gradually and stir the mixture until it gathers into a soft and shaggy dough. Turn the dough over on a floured board and knead until it is elastic and smooth (You may need to sprinkle just a bit of flour to help with the stickiness of the dough).
• Shape the dough into a ball. Place it in a bowl, cover with a clean kitchen towel and let rise for 1 and 1/2 hour or until doubled in size.
• Deflate the risen dough. Divide it into 14 or so portions. Flatten a portion using your palms until it is about 1/4 inch thick. Place about a tablespoon of shredded cheddar cheese in the center of the dough. Pull the sides over to the center to cover the filling, then shape the dough into a smooth ball. Tuck the ends under to seal. Repeat with the rest of the dough portions. Place the dough balls on a greased muffin pan. You will need another muffin pan ( or two muffin molds) because this batch makes 14.
• Cover loosely and let the dough rise for an hour, or until they are doubled in size. Preheat oven to 350 F. Brush the dough balls with beaten egg. Sprinkle a pinch or two of garlic powder in each of the balls. Top with shredded cheeses. Sprinkle some sesame seeds on each bun. Bake at 350 F for 18-22 minutes, or until the cheese has melted and tops are golden.

CHEDDAR PAN ROLLS

Steps:

• In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.

PULL-APART CHEESE BUNS

Steps:

• PREHEAT oven to 375ºF (190ºC). Grease a 10" tube pan.
• Combine 3 cups flour, yeast, sugar and salt in large mixer bowl.
• Mix well; toss in cheddar cheese.
• Add warm milk, water and oil.
• Beat on medium speed 3 minutes.
• Gradually stir in remaining flour using enough flour to make a soft dough.
• Turn out onto lightly floured board.
• Knead dough adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).
• Place in greased bowl; turn dough over to grease top.
• Cover with plastic wrap.
• Let rise in warm place for 30 minutes.
• Punch down, cover and let rest 10 minutes.
• Cut dough into 40 pieces.
• Shape each into a ball.
• Dip balls in melted butter then roll in Parmesan cheese to coat.
• Arrange balls in two layers in well greased 10" tube pan.
• Cover with tea towel. Let rise in warm place until balls are almost to top of pan (1-1¼ hours).
• Bake on lower rack of preheated 375°F oven for 35-45 minutes or until firm and golden.
• Cool 5 minutes then remove from pan.
• Enjoy warm or at room temperature.

CHEDDAR ROLLS

Steps:

• Heat the butter in a skillet over medium-low heat; stir in the onion, and cook until translucent, about 5 minutes. Pour in the water and tomato sauce, stir to combine, and bring the mixture to lukewarm temperature, about 110 degrees F/45 degrees C).
• Combine 1 cup of flour, sugar, salt, and yeast in the work bowl of a stand mixer, and pour the tomato sauce mixture into the bowl. Mix on low for 2 minutes to make a loose spongy dough, then beat in 1 egg and 1 more cup of flour. Beat for 2 minutes on high speed to develop the gluten, and stir in the remaining 2 cups of flour. Let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes).
• Lightly spray or wipe the top of the dough with vegetable oil, cover the mixer bowl with a cloth, and let the dough rise until doubled, about 2 hours.
• Punch down the dough, cut it in half, and place one half on a floured work surface. Cover the other piece of dough with a cloth to prevent drying out. Roll the first piece of dough out into a rectangle about 9x12 inches, and cut the rectangle into 12 squares about 3 inches on a side.
• Grease a baking sheet, or line with parchment paper. Place about 2 teaspoons of shredded Cheddar cheese in the center of each square, and fold the squares into triangles, enclosing the filling. Pinch the edges tightly closed, and place filled rolls on the prepared baking sheet while you fill the rest. Repeat with the other piece of dough, to make about 24 rolls. Cover the rolls with a cloth, and let stand until doubled, about 1 hour.
• Preheat an oven to 375 degrees F (190 degrees C). Beat 1 egg in a bowl with 1 teaspoon of water, and set aside.
• Brush each roll with the egg wash, and bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.

CHEESY BEEF BUNS

Steps:

• In a skillet, saute onion in butter until tender. Stir in cheese sauce until melted. Cook and stir until heated through. Stir in beef until evenly coated. , Spoon onto buns; wrap each in aluminum foil. Bake at 350° for 8-10 minutes or until bread is crispy.