These Cheddar Cheese Buns are the ultimate comfort food, featuring a soft, yeasted dough wrapped around a rich, creamy filling of sharp cheddar, mild Asiago, and blanched garlic. The buns are brushed with an egg wash before baking, resulting in a glossy, golden-brown crust that contrasts beautifully with the tender interior. They are incredibly versatile, serving as a perfect side for hearty soups, chili, or as a decadent addition to any dinner table. While they require some time for rising, the slow overnight chill in the refrigerator develops a deeper, more complex flavor. These homemade rolls are a crowd-pleaser that feels luxurious yet approachable, offering a warm, cheesy hug in every bite.
Cheddar Cheese Buns
Description
These Cheddar Cheese Buns are the ultimate comfort food, featuring a soft, yeasted dough wrapped around a rich, creamy filling of sharp cheddar, mild Asiago, and blanched garlic. The buns are brushed with an egg wash before baking, resulting in a glossy, golden-brown crust that contrasts beautifully with the tender interior. They are incredibly versatile, serving as a perfect side for hearty soups, chili, or as a decadent addition to any dinner table. While they require some time for rising, the slow overnight chill in the refrigerator develops a deeper, more complex flavor. These homemade rolls are a crowd-pleaser that feels luxurious yet approachable, offering a warm, cheesy hug in every bite.Ingredients
Directions
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In a medium bowl, sprinkle the active dry yeast over lukewarm water, stir gently, and let sit for 10 minutes until foamy and dissolved.
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In the bowl of a stand mixer, combine flour, sugar, and salt.
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Add the butter to the dry ingredients and mix with a paddle attachment until the mixture resembles coarse cornmeal.
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In a separate bowl, beat the eggs, then mix them into the yeast-water mixture.
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Pour the liquid mixture into the mixer bowl with the dry ingredients.
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Switch to a dough hook and mix on medium-high speed for 3 minutes, stopping occasionally to push the soft dough down from the hook.
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Shape the dough into a ball, place it in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 3 hours.
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Punch the dough down and refrigerate it overnight for a slow second rise.
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For the filling, blanch garlic cloves by boiling them in water for a few minutes, then draining and repeating twice more to remove bitterness.
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Mince the blanched garlic and mix it with grated cheddar, Asiago (or Jarlsberg), egg, milk, and seasonings.
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On a floured surface, roll the chilled dough into a large rectangle about 1/3 inch thick.
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Spread the cheese filling evenly over the dough, leaving a small border at the edges.
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Roll the dough up tightly like a jelly roll.
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Cut the roll into 16 to 18 slices, each about 1 1/2 inches thick.
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Pinch the cut sides of each bun to seal the filling inside and place them pinched-side down on a parchment-lined baking sheet.
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Cover loosely and let the buns rise in a warm place for about 1 1/2 hours.
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Preheat the oven to 375F (190C).
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Brush the buns with an egg wash and bake for 20 minutes, or until golden brown and the cheese is bubbling.
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Transfer to a wire rack to cool slightly; serve warm.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 2064.9kcal
- % Daily Value *
- Total Fat 67.3g104%
- Saturated Fat 39.5g198%
- Cholesterol 161.2mg54%
- Sodium 850mg36%
- Total Carbohydrate 330.0g111%
- Dietary Fiber 29.1g117%
- Sugars 18.2g
- Protein 46.7g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
