All of the members of our household are big cheese lovers. One of our favourites is Asiago. It is quite a strong cheese and the older and drier it gets, the better it tastes. So when deciding on a cheese to add to bread dough to make cheese buns, it really was quite an easy decision to make. Asiago it was!
Even the smell of the dough rising filled the house with the aroma of cheese. Once the dough hit the heat of the oven even the dog starting whining. I knew then this was going to be a good choice.
Once they were baked, it was very difficult letting them cool before we devoured them. There was left over roast chicken and baby spinach in the fridge, so that was put to good use in building these cheese bun sandwiches. After a busy morning finishing taking the dock out the boys had a very satisfying lunch of chicken salad on fresh cheese buns. They made short order of this stack….I was lucky to get pictures!
These buns would be great along with a pasta dinner or a barbecued steak and salad. Feel free to use any shredded hard cheese of your liking in this recipe. An old cheddar would also be wonderful. Don’t omit the hot sauce though. It doesn’t give any kick to the buns, just enhances the flavour of the cheese. I think it is the secret ingredient that makes these cheese buns stand out.
- 1 tsp sugar
- 1½ c warm water (105℉ to 115℉)
- 2¼ tsp dry yeast
- ⅓ cup canola oil
- 1 tsp hot sauce
- 1 egg
- 2½ cups shredded Asiago or Old Cheddar cheese
- ½ cup Parmesan cheese
- 4½ - 5 cups all-purpose flour
- 1 tsp salt
- 1 egg- for brushing tops
- In bowl of stand mixer add sugar and warm water. Sprinkle yeast on top and let stand until frothy, about 10 minutes.
- Add oil, hot sauce and egg. Mix well. Stir in 1 cup of the shredded cheese and the parmesan cheese.
- Add 4 cups of flour and salt. Mix with dough hook until soft dough forms, adding ½ to 1 cup more of flour until dough ball forms.
- Transfer dough to oiled bowl. Cover with plastic wrap and let stand in a draft-free spot until doubled in size, about 1 hour.
- Turn dough out onto floured surface and punch down. Sprinkle with remaining cheese, reserving 2 tablespoons for topping. Knead cheese in. Divide dough into 24 equal pieces. Form into balls and place on the parchment lined baking sheets at least 2 inches apart and 12 to a sheet.
- Cover loosely with plastic wrap and let rise again, about 30 minutes.
- Preheat oven to 350℉.
- Whisk egg and with a pastry brush, brush tops of buns and sprinkle with remaining cheese.
- Bake on bottom rack for about 20 minutes until tops are golden.
- Transfer immediately from pan to cooling rack.