Description
Delicious homemade cheddar buns, perfect for any meal!
Ingredients
Scale
- 4 cups unbleached all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 teaspoon fine sea salt
- 1 cup warm milk (between 105-115°F / 40-46°C)
- 1/4 cup unsalted butter (melted)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 1 egg (for egg wash, optional)
- 1 tablespoon water or milk (for egg wash, optional)
Instructions
- In a large mixing bowl (or the bowl of a stand mixer), combine the warm milk and granulated sugar. Sprinkle the active dry yeast over the top. Give it a gentle stir and let it sit for 5-10 minutes until foamy.
- Once the yeast is bubbly, add the melted butter to the milk mixture and stir to combine.
- In a separate bowl, whisk together the all-purpose flour, fine sea salt, chili powder, ground cumin, garlic powder, and onion powder.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a dough hook on a stand mixer on low speed until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium-low speed for 6-8 minutes.
- Once kneaded, flatten the dough slightly and sprinkle in the shredded cheddar cheese. Gently fold the dough over and continue kneading for another 1-2 minutes until the cheese is evenly incorporated.
- Lightly grease a clean large bowl with oil. Place the dough in the bowl, turning it to coat. Cover tightly with plastic wrap or a kitchen towel and let it rise in a warm place for 1 to 1 hours until doubled in size.
- Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide into 8-10 equal portions.
- Take each portion and flatten it into a rectangle. Fold the long sides towards the center, then roll tightly from one short end to the other, pinching the seam closed.
- Place the shaped buns seam-side down on a baking sheet lined with parchment paper, leaving about 2 inches between each bun. Cover loosely and let them rise again for another 30-45 minutes until puffy.
- About 15 minutes before the second rise is complete, preheat your oven to 375°F (190°C). If using an egg wash, whisk one egg with a tablespoon of water or milk.
- Gently brush the tops of the risen buns with the egg wash (if using). Bake for 15-20 minutes until golden brown and sound hollow when tapped on the bottom.
- Transfer the baked buns to a wire rack immediately to cool completely.
Notes
- These buns can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg