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Parmesan and Cheddar Stuffed Buns

Makes 30 to 35 buns

Course: Breakfast
Cuisine: Western
Author: Shiokman Eddie
Ingredients
  • 600 ml milk
  • 2 eggs
  • 1 kg bread flour
  • 50 g sugar
  • 2 tsp salt
  • 14 g instant yeast
  • 100 - 150 g shredded parmesan cheese
  • 100 - 150 g shredded cheddar cheese
Instructions
  1. Add 600 ml milk and 2 eggs in a mixing bowl
  2. Add 1kg bread flour
  3. Add 50g sugar and 2 tsp salt
  4. Add 14g instant yeast
  5. Mix everything at low speed for about 5 mins until all starts to come together
  6. Add 80g butter a little at a time
  7. Knead for about 10-15 minutes till dough leaves side of the bowl
  8. Take a small piece of the dough and stretch it for the window pane test
  9. If the stretched dough doesn’t break it’s ready
  10. If it breaks, knead for another few minutes and do a re-test
  11. Lightly oil the bowl and the top of the dough and set aside for about 1 hour to rise
  12. Divide the dough into portions of 50g each
  13. Mix shredded parmesan and cheddar cheese in equal amount in another container
  14. Roll a piece of 50g dough flat
  15. Put about a Tbsp of shredded parmesan and cheddar cheese on the dough and wrap and seal firmly
  16. Roll into a ball with the palm of the hand on the rolling board
  17. Arrange rolled dough on a baking tray and set aside to double in size
  18. Bake in oven at 180C for 10 mins until lightly golden brown
  19. Remove tray from oven and lightly brush the top of each bun with melted butter
  20. Put some shredded cheese or sesame seeds on top of each bun
  21. Put tray back into oven and bake for another 5 mins until cheese has melted
Recipe Notes

If dough is too wet and sticky, add more flour, a little at a time. If it is too dry, add more milk, a spoon at a time.