Preparation Time: 30 minutes + 2 hrs 15 minutes rising timeCooking Time: 25 minutes
Makes: 18 buns
Buns½ cup (125 mL) warm water (105º-115ºF/40º-56ºC)1 tsp (5 mL) sugar 2 envelopes Fleischmann’s® Instant Quick-Rise Yeast (2¼ tsp/11 mL each)1½ cups (375 mL) warm Regular, 2% or Fat Free Carnation® Evaporated Milk (105º-115ºF/40º-56ºC)¼ cup (50 mL) Crisco® Canola or Vegetable Oil2 tsp (10 mL) Windsor® Kosher Salt5-6 cups (1.25-1.5 L) Robin Hood® Best for Bread Flour1½ cups (375 mL) cheddar cheese, cubed1 cup (250 mL) cheddar cheese, gratedGlaze1 egg, beaten½ cup (125 mL) cheddar cheese, grated¼ cup (50 mL) sesame seeds
Buns:1. Combine warm water and sugar. Add yeast and let stand until mixture bubbles up.2. Combine milk, yeast mixture, oil and salt in a large bowl. Add flour to form a dough that is soft but not too sticky. Knead 10 minutes by hand or 5 minutes in mixer on low speed.3. Place dough in a lightly oiled bowl. Cover with plastic wrap and let rise until doubled in volume; 1-1½ hours.4. Punch down and knead in cubed and grated cheese. Divide into 18 pieces. Shape into rounds. Place on parchment paper lined baking sheets. Cover with plastic wrap. Let rise until doubled; about 45 minutes.5. Preheat oven to 375ºF (190ºC).Glaze:6. Carefully brush rolls with egg. Sprinkle with grated cheese and sesame seeds.7. Bake in preheated oven for 25 minutes until well browned. Remove from baking sheets and cool on wire rack.
1. If you are not using all the baked buns, wrap well and freeze. When ready to prepare, defrost on counter and preheat oven to 375ºF (190ºC). Place on baking sheet and heat for 5-10 minutes until warm to the touch.
SOUNDS DELICIOUS! WILL TRY
I have made these and added 1 1/2 cups raisins to the dough mixture. Which made it very yummy.
Love this site...great recipes Carol
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