Soft Garlicky Cheese Buns (Print Version)
# Ingredients:
→ For the Tangzhong (Overnight Dough)
01 -
2/3 cup boiling water
02 -
2/3 cup all-purpose flour
→ For the Dough
03 -
1 tbsp active dry yeast
04 -
3/4 cup warm water (105-115°F)
05 -
2 and 2/3 cups all-purpose flour
06 -
1/3 cup sugar
07 -
1 tsp salt
08 -
1 large egg
09 -
1/4 cup butter, melted
10 -
1 egg, beaten (for egg wash)
→ For the Cheese Filling
11 -
1 and 1/2 cups cheddar cheese, shredded
→ For the Toppings
12 -
1/2 cup parmesan cheese, shredded
13 -
1 tsp garlic powder
14 -
1/4-1/2 cup cheddar cheese, shredded
15 -
Sesame seeds for sprinkling
# Instructions:
01 -
In a medium bowl, combine flour and boiling water. Stir until the mixture gathers into a shaggy mass. Shape the dough into a ball. Wrap this in plastic and refrigerate overnight.
02 -
In a mixing bowl, sprinkle the yeast over warm water and let it sit for about 5 minutes, or until the yeast is soft and dissolved. Add in the sugar, egg, salt, and melted butter. Stir everything with a wooden spoon.
03 -
Add the overnight dough. Add the flour gradually and stir the mixture until it gathers into a soft and shaggy dough. Turn the dough over on a floured board and knead until it is elastic and smooth (You may need to sprinkle just a bit of flour to help with the stickiness of the dough).
04 -
Shape the dough into a ball. Place it in a bowl, cover with a clean kitchen towel and let rise for 1 and 1/2 hour or until doubled in size.
05 -
Deflate the risen dough. Divide it into 14 or so portions. Flatten a portion using your palms until it is about 1/4 inch thick. Place about a tablespoon of shredded cheddar cheese in the center of the dough. Pull the sides over to the center to cover the filling, then shape the dough into a smooth ball. Tuck the ends under to seal. Repeat with the rest of the dough portions.
06 -
Place the dough balls in greased muffin pans (you'll need enough for 14 buns). Cover loosely and let the dough rise for an hour, or until they are doubled in size.
07 -
Preheat oven to 350°F. Brush the dough balls with beaten egg. Sprinkle a pinch or two of garlic powder on each ball. Top with shredded parmesan and cheddar cheeses. Sprinkle some sesame seeds on each bun. Bake at 350°F for 18-22 minutes, or until the cheese has melted and tops are golden.
# Notes:
01 -
The overnight dough (tangzhong) method gives these buns their soft, fluffy texture.
02 -
You can prepare the tangzhong the night before to save time on baking day.
03 -
These cheese buns pair perfectly with soups, stews, or enjoyed on their own as a snack.