Cheddar Cheese Buns Recipes

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!

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.

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.