Cheese Buns

Instructions

1. 1

   In a large bowl, mix together flour, instant yeast, salt, and sugar. Pour in warm milk and melted butter, then stir until a shaggy dough forms.

   Tip: Warm milk should be around 40°C for optimal yeast activation.

2. 2

   Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.

   Tip: If dough is too wet, add a little more flour; if too dry, add milk one tablespoon at a time.

3. 3

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 45 minutes until doubled in size.

   Tip: Find a warm, draft-free spot for best rising results.

4. 4

   Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball.

   Tip: Use a kitchen scale for even-sized buns that cook uniformly.

5. 5

   In a small bowl, combine grated cheddar and mozzarella cheese with garlic powder and parsley. Flatten each dough ball, add a spoonful of cheese mixture in the center, then fold edges up and seal.

   Tip: Make sure to seal edges well to prevent cheese from leaking during baking.

6. 6

   Place buns seam-side down on a lined baking tray, spacing them about 5cm apart. Cover loosely and let rise for 20 minutes.

   Tip: Second rise will be shorter than the first since the dough is already active.

7. 7

   Preheat oven to 200°C. Brush each bun with beaten egg wash and sprinkle remaining cheese mixture on top.

   Tip: Egg wash creates that beautiful golden-brown shine.

8. 8

   Bake for 20-25 minutes until buns are golden brown and sound hollow when tapped on the bottom.

   Tip: If tops brown too quickly, loosely tent with foil for the last 5 minutes.