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CHEDDAR MILK BUNS

Guys I wish you could smell my house right now. SO GOOD

Check out these little dinner rolls I've been working on.

Just in time for the Holidays...and for this NEW SERIES I've been working on.

"SLIDER PARTY"...First Episode Coming This Saturday...Get Sub'd



INGREDIENTS:

This Recipe will yield 10-12 slider Rolls or 6 nice sized Hamburger Buns.

FLOUR PASTE:

2 TBSP (20g) AP Flour

2 TBSP (27g) Water

4 TBSP (60g) Milk


  1. In a small sauce pot on low heat, add the milk and water.

  2. whisk in the flour

  3. cook on low until the paste just starts to thicken.


THE DOUGH:

1/2 cup of MILK

1 TBSP Dry Yeast

2 1/2 TBSP Sugar


2 1/2 cups AP FLOUR

1 TSP Salt

Flour Paste (above)

1 Egg

1 Egg Yolk

3 TBSP Butter (room temp)

1 cup Sharp Cheddar Cubes

1/2 cups Shredded Cheddar


  1. Proof your yeast...by whisking together the Milk, yeast and sugar.

  2. Grab your stand mixer with a dough hook attachment. Toss in the flour, salt, yeast mixture and flour paste.

  3. Start the mixer...medium speed.

  4. When the dough is well combined (about 2 minutes) add in the eggs, and butter (1 TBSP at a time)

  5. Knead for 10 minutes.

  6. Toss the Cheddar in at the end and let it mix in for a minute.

  7. Cover with plastic wrap and let the dough rest for about an hour, or until doubled in size.

  8. Preheat your oven to 400° F

  9. Punch down the dough on your very lightly floured working surface.

  10. Portion out the rolls evenly

  11. Form the dough balls by pinching the four corners of the dough into itself while creating a tight seal on the bottom of the dough ball.

  12. Place the Rolls Tightly together on a heavily buttered sheet pan, and cover with a damp cloth to let proof for 30 minutes.

  13. Place in the oven and cook for 25 minutes until golden brown.

  14. Remove them immediately from he sheet pan and let them cool down on a wire rack before eating.

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