Description
Deliciously fluffy herb and cheese buns perfect for any meal.
Ingredients
Scale
- 4 cups strong bread flour
- 2 teaspoons active dry yeast
- 1 cup warm milk
- 1 cup grated cheese (sharp cheddar or Gruyère)
- 1/4 cup fresh herbs (rosemary, thyme, chives)
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup all-purpose flour (for cross paste)
- 2–3 tablespoons cold water (for cross paste)
- 1 egg yolk (for egg wash)
- 1 tablespoon milk (for egg wash)
- optional dried herbs (for glaze)
Instructions
- In a large mixing bowl, gently warm your milk until it’s lukewarm. Stir in a pinch of sugar and then sprinkle over your active dry yeast. Let it sit for 5-10 minutes until it becomes foamy and bubbly.
- To your activated yeast mixture, whisk in the melted butter and the egg. In a separate bowl, combine your strong bread flour, salt, freshly ground black pepper, fresh herbs, and grated cheese. Mix these dry ingredients thoroughly.
- Gradually pour the wet ingredients into the dry ingredients, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth and elastic.
- Lightly grease a clean bowl with oil. Place the dough in the bowl, cover it, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Once doubled, gently punch down the dough and turn it out onto a lightly floured surface. Divide it into 12 equal pieces and roll each piece into a smooth bun. Arrange the buns on a baking sheet lined with parchment paper.
- Cover the buns loosely and let them rise again in a warm place for another 30-45 minutes, or until puffy. Preheat your oven to 375°F (190°C).
- In a small bowl, whisk together about 1/4 cup all-purpose flour with 2-3 tablespoons of cold water until you have a smooth paste. Transfer this paste to a piping bag.
- Once the buns have proofed, carefully pipe a cross onto the top of each bun using the flour paste. Brush the tops with an egg wash.
- Bake for 18-22 minutes, or until the buns are deep golden brown and sound hollow when tapped.
- While the buns are still warm, brush them with a light savory glaze made from melted butter, sea salt, and a pinch of dried herbs.
- Transfer the buns to a wire rack to cool slightly before serving.
Notes
- Ensure the milk is not too hot to avoid killing the yeast.
- Feel free to experiment with different herbs or cheeses!
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 210
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg