Remember when you were young in grade school and you made a special project to take home? You know, you were thinking all about how you couldn’t wait to show it off. Excitement filled your head just thinking about the reaction you would receive when finally you could show it off.
Funny thing is, I felt that way about these buns. Really! I could not wait to make them and show them off. I made these to take to my relative’s house for a simple BBQ dinner. I just knew these would go well together. I like to BBQ meats and have made my own rubs that go on them which all use chili powder. I was confident chili powder would work as a spice in these buns. And cheese, well, that should go without saying. It was a good choice.
When we arrived I was, shall I say, just a little excited to show them off. We ended up making a slider of sorts with these because of their perfect size then placing a little of the meat and sauce on top. Oh yeah, fantastic.
What I found really interesting is that the cheese just kind of melted in the buns. I was hoping to have a stringy cheese bite but the it just melted in with the dough making the crumb very rich.
In this recipe, like all of mine, I use weight of the ingredients with approximate volume equivalents. Same goes with dividing these. I weighed them out to 2 ounces each which is about the size of a golf ball or just a little larger. A good queue is that you should end up with 14 of these awesome things.
When you divide shape them by cupping your hand and rolling the dough on a very lightly floured surface making it very smooth on the exterior of the dough ball. Place them on a baking sheet about 1-2 inches apart then cover with plastic to proof for 30-45 minutes. Then bake and show them off with the same kind of pride as when you were young showing off your project.
- 14 ounces/2¾ cup flour
- 9 ounces milk, room temperature
- .25 ounces/2 teaspoons/1 packet yeast
- .21 ounces/3/4 teaspoon salt
- .5 ounces/1 tablespoon sugar
- 2 ounces/4 tablespoons butter, melted
- 2 egg yolks
- 1 teaspoon chili powder
- 2 tablespoons cheddar cheese, cubed ¼ inch
- In the bowl of a stand mixer combine room temp milk with yeast to dissolve, add flour, salt, sugar, and chili powder. Mix just until a shaggy messy dough has formed then add melted butter and egg yolks. Mix until dough starts to form then add cheese.
- Mix for 2 more minutes on low then cover with plastic and let rest for 1 hour until about doubled in volume.
- Stretch and fold then re-cover for another 1 hour or so until about doubled.
- Divide and place on a baking sheet covering with plastic again. Preheat oven to 400 degrees.
- Just before baking you can brush on an egg wash using 1 egg white with 1 tablespoon water combined. Brush on a light coating then bake for 14-17 minutes.