It’s impossible to overstate how delicious these rolls are. As I took my first bite, Geoff looked at me expectantly, and as soon as my mouth was clear enough to talk, I squealed, “This is the most delicious thing I’ve ever eaten!” I am a total sucker for cheese of all kinds, and I’ve already mentioned my love of bread. So what could be better than to combine the two into an amazing gooey cheesy bun? The only cheese I had on hand was mozzarella, so I used that both inside and on top of the rolls, and it was delicious. I’m already daydreaming about all the other combinations I could make… gruyere, parmesan, even cheddar would be great! These are fantastic, too, because the dough comes together so quickly, and there’s only a 30 minute rising time. Which means that in under an hour, you too could be stuffing your face with these buns!
Stuffed Cheese Buns*
1 cup warm water
2 tablespoons yeast
2 tablespoons sugar
2 teaspoons garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 cups all-purpose flour
2 teaspoons salt
At least 8 oz. of cheese (the more the merrier)
A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.
Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.
*As a side note, the original recipe was named after a certain character in a dystopic young adult series who happens to be an excellent baker. And while I love that series as much as anyone else, it was just too embarrassing to name this post after him. I tend to reserve that level of geekiness for wizard boys.