Cheddar Cheese Buns
With a soft interior and a homemade dough easy to put together, these Cheddar Cheese Buns are perfect for sandwiches, burgers and BBQ!
Servings: 8 buns
Calories: 338kcal
Equipment
- 1 Baking sheet
Ingredients
- 420 g all-purpose flour
- 40 g sugar
- 7 g instant yeast
- 7 g sea salt
- 240 g milk
- 1 egg large
- 100 g cheddar cheese shredded
- 45 g butter room temperature
- extra cheese for topping
- 1 egg yolk for the egg wash
- 1 teaspoon oil for greasing the bowl
Instructions
- In a large bowl, add flour, butter, yeast, sugar, salt, egg, milk and cheese, mixing with a spoon until dough is partially formed.
- Using a stand mixer with the dough hook on, knead dough for 6 minutes. After kneading, it should feel soft to the touch. Dough shouldn't be too sticky.
- Use a bit of oil to grease a clean bowl, so the dough will be easier to remove from it after the first rise. Place dough on it, cover with a damp towel or plastic wrap and let it rest in a warm spot for 1h30. It should double in size.
- After first rise, deflate the dough, dividing it into 8 equal parts.
- Fold the dough over itself 4 times, creating a ball. Pinch the ends together, placing them facing down.
- Flatten each ball with the palm of your hand, covering them loosely. Let them rise for 30 to 45 minutes, or until buns are looking puffy and light.
- Preheat the oven, 375ºF. Just before baking, whisk the egg yolk, brushing each bun with it before topping with the extra shredded cheese.
- Bake for 15 to 17 minutes, or until the cheese has melted and the bun tops are golden.
Video
Notes
If kneading by hand: knead for about 9 to 10 minutes.
Making slider buns: instead of 8 parts, divide the dough into 20 equal parts for the mini buns. Baking time will be different: check if they're done after 12 minutes (cheese will be melted and tops golden).
Avoid using cold ingredients when making the dough. Cold ingredients might increase rising time, as cold slows down the yeast, specially during winter.
Let the dough rise in a warm spot. Cold spots slow down the yeast. If you have a proofing basket or an oven with a proofing mode, use it! If you don’t, try turning the light of the oven on and letting the dough rest there during the first rise.
Cheese variations: substitute cheddar for mozzarella, parmesan, or marble cheese.
Nutrition
Serving: 1bun | Calories: 338kcal | Carbohydrates: 47g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 479mg | Potassium: 131mg | Fiber: 2g | Sugar: 7g | Vitamin A: 377IU | Vitamin C: 0.003mg | Calcium: 141mg | Iron: 3mg
