Cheddar cheese buns

16 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast
¼ cup Lukewarm water
5½ cup Flour
4 tablespoons Sugar
2 teaspoons Kosher or sea salt
1¼ cup Butter, cut into pieces
6 Eggs
CHEESE FILLING:
5 To 6 cloves garlic
2 cups Grated cheddar cheese
1 cup Grated asiago or Jarlsberg cheese
(or a combination, or more cheddar)
2 tablespoons Minced chives or scallions
2 tablespoons Minced Italian parsley
2 tablespoons Minced basil leaves
1 teaspoon Freshly ground white pepper
1 Egg beaten with 1/2 cup milk (for
Egg wash)

Directions

"These buns are a favorite among the staff at the Diner.... They are great accompaniments for chili and soups; on their own they're like a cheese sandwich. As long as the cheddar cheese stands out as the main flavor, you can use up odd bits of other kinds of cheese for these buns. For a different flavor, you can substitute a cup of bleu cheese for the asiago or Jarlsberg cheese and add a cup of toasted walnuts to the filling. It's best to refrigerate the dough overnight for a slow second rise. These buns should be served warm." In a medium-sized bowl, sprinkle the yeast over the lukewarm water, stir, and let sit for 10 minutes to dissolve the yeast. Place the flour, sugar, and salt in the bowl of a mixer. Add the butter, and with a paddle attachment, combine until the mixture resembles course cornnmeal.

Beat the eggs in another bowl, then combine them with the yeast. Add this liquid mixture to the dry ingredients in the mixer. Change to a dough hook and mix thoroughly, stopping occasionally to push the dough down from the hook. The dough will be very soft. Mix 3 minutes on medium-high speed. Shape it into a ball, cover with a damp towel or plastic wrap, and let the dough rise in a warm place for 3 hours.

Punch the dough down again, and refrigerate overnight to rise again.

To make the cheese filling, put the garlic in a pan with cold water to cover. Bring to a rolling boil and drain. Repeat two more times, then mince the blanched garlic. Mix together with the other filling ingredients. Reserve.

Transfer the dough to a smooth floured surface and roll it out in a jelly roll-sized rectangle to a ⅔" thickness. Sprinkle the filling evenly on top of the dough. Roll up the dough like a jelly roll, and cut into 16 to 18 slices about 1½" thick. For each bun, pinch the edges of one cut side together to keep the filling from oozing out, and place, pinched side down, on a parchment-lined baking sheet. I have also baked these in flattened paper muffin cups and in nonstick baking pans. Cover loosely with a damp towel or plastic wrap and let rise in a warm place for about 1 ½ hours.

Preheat the oven to 375 degrees. Brush the buns with the egg wash and bake for 20 minutes, or until golden brown and the cheese begins to melt. Slide the buns onto a rack to cool. They are best served warm.

Yields: 16 to 18 From: "Fog City Diner Cookbook" Posted by: Debbie Carlson

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