Cheddar Swirl Buns

Dough
3 cups all-purpose flour
1 teaspoon table salt
Few grinds of black pepper
1 tablespoon sugar
2 1/4 teaspoons (or 1 packet) instant yeast
1 cup milk, lukewarm
4 tablespoons (1/2 stick) butter, melted and cooled to lukewarm, plus 1 tablespoon for brushing

Filling
1/2 cup (1/2 medium) white onion, grated
1 1/2 cups (6 ounces) grated sharp Cheddar cheese
2 teaspoons minced fresh dill
1/4 teaspoon table salt
Few grinds of black pepper

Make the dough:
Combine the flour, salt, pepper, and sugar in the bowl of a stand mixer.  In a separate bowl, whisk the yeast into the milk until it dissolves, then pour the yeast-milk mixture and the melted butter into the flour.  Mix together using the paddle attachment until a shaggy ball forms.  Switch to the dough hook and knead at a low speed for about 6 minutes, or until a smooth and slightly sticky ball is formed.  (Dough can also be made by hand; combine with a wooden spoon and then knead for about 8 minutes on a lightly floured counter.)

Place the dough in a lightly oiled bowl, and cover with plastic wrap.  Let rise in a warm place until it doubles, about 1 to 2 hours. (Alternatively, dough can be chilled overnight or up to 3 days, bringing it back up to room temperature when ready to continue.)

Form the buns:
Turn the dough out of the bowl onto a well-floured counter, and roll out into a 12-by-16-inch rectangle.  Mix the filling ingredients, and spread thinly over the rectangle, leaving a 1/2-inch border at the short ends.  Roll tightly from one short end to the other, into a 12-inch log.  With a sharp, serrated knife, carefully cut the log into twelve 1-inch rolls.

Using parchment paper, line the bottom of two small pans (either 9-inch round or 8-inch square) or one 9-by-13-inch baking pan, and arrange six rolls in each of the two smaller pans or twelve rolls in the larger one, with an even amount of space between them.  Brush the tops with the additional melted butter, cover the pan(s) with plastic wrap, and let rise at room temperature until doubled again, about 1 to 2 hours.  When they are almost doubled, heat your oven to 350°F.

Bake buns:
Once the rolls have fully doubled, bake for 20 to 25 minutes, until the tops are golden brown and the cheese bubbles from their centers.  Serve immediately.

Makes 12 buns.


From The Smitten Kitchen Cookbook by Deb Perelman