Happy Friday calls for Happy Cheesy Buns!

• 4 cups AP flour, sifted

• 1 cup cheddar cheese, grated

• 2 tablespoons onion powder

• 1 tablespoon garlic powder

• 2 teaspoons white pepper

• ½ teaspoon salt

• 1 large egg, beaten lightly

• ¼ cup white sugar

• 1 tablespoon dry active yeast

• 3 tablespoons sunflower oil

• 1½ cups hot tap water (110-115F)

In a large bowl, sift flour and mix it with the garlic powder, onion powder, white pepper, salt and cheddar. Set aside.

In a second large bowl, beat two eggs lightly. Set aside.

In a smaller container, add yeast and sugar. Measure 1½ cups of hot tap water, add in the oil, and then add oil/water mixture to yeast/sugar. Stir gently until sugar dissolves.

Add water, mix into eggs and stir until incorporated.

Add water & egg mixture to the flour bowl and knead until dough pulls together and is only the slightest bit sticky (4-7 mins approximately).

Lightly grease a new bowl, remove dough to it, then lightly grease the top of the dough and cover loosely with plastic wrap.

Proof dough approximately ½ hour at 110F (or 45 minutes at 85F), until it has roughly doubled in size.

Once proofed, punch down dough and roll into 3 or 4 oz. buns. Once rolled, gently cover all surfaces with a bit more cheddar, then vent each bun with a slit across the top and place on a greased baking pan.

Bake at 365F auto steam bake for 16-18 mins (optimum), 355F convection for 20-23 mins, or 370F radiant heat for 24-26 mins. The buns are done when the surfaces are golden brown, and the crust sounds hollow when flicked with a finger.

Remove to wire cooling rack and serve warm.