Cheddar Cheese Buns
Tender, crisp, and cheesy buns with hints of garlic flavor, mixed with parmesan cheese in the toppings for an irresistible taste.
Servings: 14 buns
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Equipment (affiliate links)
- 1 Muffin pan
Ingredients
For the Tangzhong or Overnight Dough
- 2/3 cup boiling water
- 2/3 cup all-purpose flour
For the Dough
- 1 tbsp active dry yeast
- 3/4 cup warm water 105-115 F
- 2 2/3 cups all-purpose flour
- 1/3 cup sugar
- 1 tsp salt
- 1 large egg
- 1/4 cup butter melted
- 1 egg beaten, for egg wash
For the Cheese Filling
- 1 1/2 cups cheddar cheese shredded
For the Toppings
- 1/2 cup parmesan cheese shredded
- 1 tsp garlic powder
- 1/4-1/2 cup cheddar cheese shredded
- sesame seeds for sprinkling on top
Instructions
For the Tangzhong
- In a medium bowl, combine flour and boiling water. Stir until the mixture gathers into a shaggy mass. Shape into a ball, wrap in plastic, and refrigerate overnight.
For the Dough
- In a mixing bowl, sprinkle yeast over warm water. Let sit for 5 minutes. Add sugar, egg, salt, and melted butter. Stir with a wooden spoon.
- Add the overnight dough, gradually adding flour until it forms a soft, shaggy dough. Knead on a floured surface until smooth and elastic.
- Shape into a ball, place in a bowl, cover, and let rise for 1.5 hours until doubled in size.
- Deflate dough, divide into 14 portions. Flatten, fill with cheddar, and shape into balls. Place in greased muffin pans.
- Cover and let rise for another hour. Preheat oven to 350°F.
- Brush with egg wash, sprinkle with garlic powder, cheddar, parmesan, and sesame seeds. Bake for 18-22 minutes until golden.
Notes
Store leftovers in an airtight container to maintain freshness.
Nutrition
Serving: 1g | Calories: 240kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 352mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 310IU | Calcium: 154mg | Iron: 1.7mg