Cheesebuns
By Bernice Hill · dishnthekitchen.com
1 hr 50 min + cooling
Soft, cheesy yeast rolls with melted cheddar and optional garlic and herbs, proofed twice and baked until golden.
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| prepPreheat oven to 200°F / 93°C for 3 minutes, then turn off for proofing | |||||||||
| 1 tbsp instant yeast | Bloom yeast with honey & splash of water | Wait until foamy, about 5 min | Knead 5–7 min until smooth & elastic | Rise in oiled bowl, covered, 1 hr until doubled | Punch down, stretch into rectangle | Drizzle butter, sprinkle cheese & seasonings | Roll tightly into log, slice 1″ thick | Place on parchment, cover & rise 30–40 min | Bake 350°F / 175°C, 20 min |
| 2 tbsp honey | Add remaining dough ingredients, mix on low | ||||||||
| 60 ml butter, melted (for dough) | |||||||||
| 40 g grated cheddar cheese (for dough) | |||||||||
| 360 g flour | |||||||||
| 1 tsp salt | |||||||||
| 240 ml warm water | |||||||||
| 60 ml butter, melted (for filling) | |||||||||
| 200 g grated cheddar cheese (for filling) | |||||||||
| garlic powder (optional) | |||||||||
| pizza sauce, Italian herbs (optional) | |||||||||
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