Cheesy Breakfast Buns

Kids will enjoy helping to make this recipe. Even the most inexperienced baker or cook can make this recipe and can be prepared on the weekend and frozen, to bring out and defrosted on those busy mornings.

• Ready In: 55 mins
• Yields: 18 buns

Ingredients

• 1⁄2 cup warm water
• 1  teaspoon sugar
• 4 1⁄2 teaspoons  fleichmann's instant fast rise yeast (2 envelopes)
• 1 1⁄2 cups  warm Carnation Evaporated Milk, fat free (regular or 2%)
• 1⁄4 cup  crisco canola oil or 1⁄4 cup  vegetable oil
• 2  teaspoons kosher salt
• 5 -6  cups  robin hood best for bread flour
• 1 1⁄2 cups cheddar cheese, cubed
• 1  cup cheddar cheese, grated

• GLAZE

• 1  egg, beaten
• 1⁄2 cup cheddar cheese, grated
• 1⁄4 cup sesame seeds

Directions

1. BUNS: Combine warm water and sugar. Add yeast and let stand until mixture bubbles up.
2. Combine milk, 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 mixer on low speed.
3. Place dough n a lightly oiled bowl. Cover with plastic wrap and let rise until doubled in volume; 1 -1 1/2 hours.
4. Punch down and knead in cubed and grated cheese. Divide into 18 pieces. Shape into rounds. Place on parchment paper lined baking sheets. Cover with plastic wrap. Let rise until doubled, about 45 minutes.
5. Preheat oven to 375°F.
6. GLAZE: Carefully brush rolls with egg. Sprinkle with grated cheese and sesame seeds.
7. Bake in preheated oven for 25 minutes untl well browned. Remove from baking sheets and cool on wire rack.
8. TIP: If you are not using all of the baked buns, wrap well and freeze. When ready to prepare, defrost on counter and preheat oven to 375°F Place on baking sheet and heat for 5-10 minutes until warm to touch.