Cheddar Swirl Breakfast Buns

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I joined a cookbook club. Most of you who know me are wondering why I didn’t do it sooner. Especially because I have about a bazillion cookbooks. Some women collect shoes, I collect cookbooks. Well, I do collect shoes, I have more cookbooks than I do shoes.

But I digress.

Anyway I joined this Facebook group called Pass The Cookbook Club. It is the brain child of Kita at Pass The Sushi. A different cookbook is picked each month. We make recipes that are specially picked for that particular cookbook.  The cookbook that was picked for this month is  Smitten Kitchen Book.

I made her Cheddar Breakfast buns.

I hope you enjoy this recipe as much as my family and I did.

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Cheddar Swirl Breakfast Buns

Ingredients:

Dough:

3 cups AP flour

1 teas table salt

Few grinds black pepper

1 tbs sugar

2 ¼ teas (1 packet) instant yeast

1 cup milk

4 tbs butter, melted, cooled to lukewarm, plus 1 tbs for brushing

Filling:

½ cup grated white onion

1 ½ cup grated sharp cheddar cheese

2 teas fresh minced dill

½ teas table salt

Few grinds black pepper

Directions:

Make the dough: combine the flour, salt, pepper, and sugar in the bottom ofa large bowl. IN a separate bowl, whisk the yeast into the milk until it dissolves, then pour the yeast-milk mixture into the flour, mix them together with the paddle of an electric mixer or wooden spoon until a shaggy ball forms.

If you are using a mixer, switch to the dough hook, and knead on low about 6 minutes, or until smooth and slightly sticky ball has formed. If you are making these be hand, turn out the dough onto a lightly floured surface and knead for another 8 minutes until smooth.

Place the dough in a lightly oiled bowl, cover with plastic wrap. Let it rest until doubled in size, about 2 hours. Alternatively, you could chill the dough at this point over night, up to 3 days, then bring it back to room temp and pick up where you left off.

Form the buns. Scoop the dough out of the bowl onto well-floured counter, and roll into a 12x16 rectangle. Mix filling ingredients and spread over the rectangle, leaving a ½ border at the short ends.

Roll tightly and from one short end to another, making a 12” log. With a sharp serrated knife, carefully cut into 12 1” rounds.

Using parchment paper, line the bottom of two small pans, 9” rounds or 8” square, or one 9x13 baking pan, and arrange 6 rolls in each of the smaller pans or all 12 in the larger, with an even amount of space in between. Brush tops with additional melted butter, cover pans with plastic wrap, and let rise at room temp until doubled again, 2 hours. When almost doubled, preheat oven to 350 degrees F.

Once buns have fully doubled, baked for 20 – 25 minutes, until tops are golden and cheese is bubbling from the center. Serve immediately.

Peace be with you,

Veronica

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13 Responses to “Cheddar Swirl Breakfast Buns”

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    1
    Emily @ Life on Food — August 22, 2013 at 10:32 am

    Gorgeous in the cast iron pan. We loved these buns!

    Reply

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    2
    Erin @ The Spiffy Cookie — August 22, 2013 at 1:19 pm

    Great idea using the cast iron!

    Reply

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    3
    dixya| food, pleasure, and health — August 22, 2013 at 1:58 pm

    i will be making these soon. looking at everyones post is making me want some now.

    Reply

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    Lady Bren — August 22, 2013 at 4:06 pm

    My father used to buy me a cookbook every Christmas that I could “read”
    Yup I’m one of those that actually read cookbooks like others do a novel

    Reply

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    5
    Meghan @ Spoonful of Flour — August 22, 2013 at 6:01 pm

    Welcome to the club! I loved these cheddar swirl buns- great idea to use the cast-iron skillet!

    Reply

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    6
    Zainab @ Blahnik Baker — August 22, 2013 at 9:07 pm

    Welcome!! These rolls look delicious and everyone’s posts today has me convinced to try them ASAP!

    PS: I collect shoes, cookbooks and handbags :P

    Reply

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    7
    Kayle (The Cooking Actress) — August 22, 2013 at 9:32 pm

    I will take that entire skillet’s worth…yes

    Reply

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    Erin @ Dinners, Dishes and Desserts — August 22, 2013 at 10:31 pm

    Cheese and bread, can you really go wrong? These look wonderful!

    Reply

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    9
    Debra — August 23, 2013 at 12:25 am

    Goodness gracious, but these looks delicious. I would also have them for dinner with pasta!

    Reply

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    10
    Kristen — August 23, 2013 at 4:51 pm

    I keep wondering how many cookbooks a “normal” person has. We bloggers are in a category all by ourselves.

    Those cheddar buns look so good. I hate being gluten free when I see things like those..

    Reply

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    11
    Jett Whitfield — August 26, 2013 at 1:34 pm

    This looks amazing!

    Reply

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    12
    bellini — August 29, 2013 at 2:24 pm

    It looks like a delicious way to start the day.

    Reply

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