Number of Servings: 10
- 2 3/4 cups (326g) All-Purpose Flour
- 6 ounces (170g) sharp cheddar cheese
- 1/4 cup (28g) milk
- 1 1/4 teaspoons (8g) salt
- 1 tablespoon instant yeast
- 3 large eggs + 1 large egg yolk, cold from the refrigerator, white reserved for wash (below)
- 1/4 cup (57g) cool water
- 8 tablespoons (113g) unsalted butter
- Cut the cheese into chunks
- Weigh your flour; or measure it by gently spooning it into a cup
- Place the flour and cheese into the work bowl of a food processor
- Process until the cheese is finely ground, and no chunks remain
- Combine the flour/cheese with the remainder of the dough ingredients, mixing to make a rough, sticky dough
- Knead the dough — in a mixer or bread machine — until it's smooth and starting to become shiny
- It can take up to 20 minutes of kneading in a stand mixer to develop, so we don't recommend kneading this by hand
- Form the dough into a ball, place it in a greased bowl, cover, and let it rise for 1 hour. Refrigerate the covered dough overnight, to make it easier to shape
- Next day, remove the dough from the refrigerator about an hour before you want to shape the buns.
- Divide the dough into 10 equal pieces; each will be about 85g
- Shape each piece into a ball
- Position the balls on a parchment-lined baking sheet, leaving space between them.
- Using the bottom of a measuring cup or other flat surface, flatten the balls to about 3 1/2" diameter
- Cover the buns, and let them rise until they're quite puffy. This may take up to 3 to 4 hours, depending on how warm your rising environment, and how cold the dough.
- Towards the end of the rising time, preheat the oven to 350°F.
- To make the egg wash: Whisk together the egg white and water until foamy.
- Brush the buns with the egg wash. Bake the buns for 20 minutes; tent loosely with aluminum foil.
- Bake for an additional 7 to 10 minutes, until the buns are golden brown, and a digital thermometer inserted into the center of one reads about 190°F.
- Remove the buns from the oven, and cool them on a rack.