Cheddar Cheese Buns

By DeliciouslyDished

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Ingredients

• Dough:
• 1 tbsp. instant yeast
• 2 tbsp. honey
• 1/4 cup butter, melted
• 1/3 cup grated cheddar cheese
• 3 cups bread flour
• 1 tsp. salt
• 1/4 tsp. fresh cracked black pepper
• warm water, as needed (about 1 cup)
• Toppings:
• 2 cups grated cheddar cheese
• 1/4 cup butter, melted

Details

Servings 12

Preparation

Step 1

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!