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Trail Appliances BC:quality(75))
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.
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