Recipe by LisaSharon
A recipe from the Canadian Wheat Board. First time I made them, my kids loved them. I freeze individually for lunches and snacks. Very cheesy! I've also made them the night before and refrigerated them overnight and baked in the morning.
Top Review by Sydney Mike
Absolutely wonderful buns, these! OK, yes, we had 'em for breakfast & they were very good, but they're also good on their own as a daytime snack, for sure! And freezing makes them just that much more available! Thanks for sharing this great recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
- 1⁄2 cup water, warm (105-115F)
- 1 teaspoon sugar
- 4 1⁄2 teaspoons yeast, instant quick rise
- 1 1⁄2 cups evaporated milk, regular, 2% (105-115 degrees F)
- 1⁄4 cup vegetable oil
- 2 teaspoons salt, kosher
- 4 1⁄2-5 1⁄2 cups flour, all purpose
- 1 1⁄2 cups cheese, cubed cheddar
- 1 cup cheese, grated cheddar
- 1 egg, beaten
- 1 teaspoon water
- 1⁄2 cup cheddar cheese, grated
Directions See How It's Made
- DIRECTIONS FOR BUNS.
- Combine warm water and sugar.
- Add yeast and let stand until mixture bubbles.
- Combine mild, yeast mixture, oil and salt in a large bowl.
- Add flour to form a dough that is soft but not too sticky.
- Knead 10 minutes by hand or 5 minutes in a mixer on low speed.
- Place dough in a lightly oiled bowl.
- Cover with plastic wrap and let rise until doubled in volume ( approx 1-1 1/2 hours).
- Punch down and knead in cubed and grated cheese.
- Divide into 16 - 18 pieces.
- Shape into rounds.
- Place on parchment paper lined baking sheets.
- Cover with plastic wrap.
- Let rise until doubled about 45 minutes.
- Preheat oven to 375 degrees F.
- DIRECTIONS FOR GLAZE.
- Carefully brush rolls with beaten egg mixed with water.
- Sprinkle with grated cheese.
- Bake in preheated oven for 25 minutes until well browned.
- Remove from baking sheets and cool on wire rack.