Cheese & Herb Buns {Bun Week!}

For the last few weeks of summer, I took a mini bloggy break and cut back to posting once per week, so I could squeeze those last few summertime moments with my boys.

And now that I’m back (school started last week here and I already miss my kinder-kid like crazy!!), I realize that I’ve been on a bit of a bun kick lately.

Yep, I have made quite a lot of different bun recipes, so you know what that means?

It’s bun week!

So to kick it all off, here is a fantastic all purpose bun.  It is wonderful on its own, with soup, with salad, or with a burger!

There is just enough cheese inside and on top to get a nice cheesy kick (without overpowering) and of course a nice blend of herbs to complement the cheese!

Cheese & Herb Buns

An Amy’s Cooking Adventures Original Recipe

2 cups warm water (around 110 degrees F)

2 packages (4 ½ tsp) active dry yeast

1/3 cup honey

1/3 cup fat (bacon drippings, butter, or vegetable shortening)

2 eggs

1 tsp salt

¼ cup vital wheat gluten

1 ¾ cups all purpose flour

1 tsp dried parsley

1 tsp dried dill

1 tsp dried minced onion

1 tsp dried minced garlic

½ cup grated Monterey jack cheese

4 ½ cups whole wheat flour

Garnish

1 egg, beaten

1 tsp water

½ cup shredded Monterey Jack Cheese

In the bowl of stand mixer, combine the water, yeast, sugar, shortening, eggs, salt, and vital wheat gluten and all purpose flour.  Beat with the paddle attachment on medium speed until smooth, about 2 minutes.

Stir in the parsley, dill, minced onion, minced garlic, and ½ cup cheese.

Gradually add the whole wheat flour.  As the dough becomes stiff, switch to the dough hook as finish adding in the flour.  Knead with the dough hook on low speed until the dough pulls away from the sides of bowl; kneading for 5 minutes after the flour has been incorporated.  

Turn the dough out onto a lightly floured surface and knead a couple times to form a smooth ball.  Place the dough in a greased bowl and lightly spray the top of the dough ball with nonstick spray.  Cover the bowl lightly with plastic wrap and put in a warm place to rise until the dough is light and doubled; about 1 hour.

Preheat the oven to 375 degrees F.

Punch the dough down.  Cut the dough into 2 ½ - 3 ounce pieces.  Toss each piece against the counter once of twice to remove any remaining air bubbles.  Bring the edges of the dough down to the bottom and pinch tightly.  Place the rolls, seam side down, 2-3 inches apart onto baking sheets.  Gently press down on each roll to flatten slightly.  Cover the trays with a damp towel and allow to rise until they feel soft and light; 20-30 minutes.

Just before baking, brush the tops and sides of the buns lightly with egg wash (1 egg beaten with 1 teaspoon of water) and sprinkle with the remaining shredded cheese.

  Place the rolls into the preheated oven and bake for 15 minutes or until golden brown and a thermometer inserted into the center of a roll reads 180-190 degrees F.  Move to wire racks and cool completely.

Makes approximately 20 rolls