Happy Friday calls for Happy Cheesy Buns from Chef David in our Saskatoon location.
- 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 large bowl, sift flour and mix it with the garlic powder, onion powder, white pepper, salt and cheddar. Set aside.
In second large bowl, beat two eggs lightly. Set aside.
In 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 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 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.