Thursday, March 27, 2014

Stuffed Cheese Buns

The awesome photos of these rolls at Yammie's Noshery had me craving them so I made them even though I didn't have enough cheese for the top of them or any fresh herbs. Maybe I'll try that next time. I had it while still warm and the cheese was stringy. Mmmmmm! You can probably tell I used whole wheat flour.
Stuffed Cheese Buns

1 c. warm water (probably 105º - 115º)
2 T. yeast
2 T. sugar
2 t. garlic powder
1/4 c. melted butter
1/4 c. olive oil
3 c. all-purpose flour
2 t. salt
8 oz. cheese or more 
Topping:
           Melted butter
           Fresh herbs, optional
           Additional cheese
Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. 
Let the dough rise in the bowl, covered with a wet cloth for about 30 minutes. Preheat the oven to 375º.  
Divide the dough into about 20 pieces. Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake  for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

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