Cheesy Breakfast Buns

Ingredients:

Buns
½ 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 Oil
2 tsp (10 mL) Windsor® Kosher Salt
5-6 cups (1.25-1.5 L) Robin Hood® Best for Bread Flour
1½ cups (375 mL) cheddar cheese, cubed
1 cup (250 mL) cheddar cheese, grated
Glaze
1 egg, beaten
½ cup (125 mL) cheddar cheese, grated
¼ cup (50 mL) sesame seeds

Directions:

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.

Note:

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.

Featured Products:

Carnation® Evaporated Milk

Canola Oil

Robin Hood Best For Bread Homestyle White Flour