Cheddar Swirl Breakfast Buns

I made these buns for thanksgiving, and they were a hit.  They are easy to make, but hard to explain.  When I first told my mother about them, I described them as cinnamon buns but with cheddar.  My mother then said they sounded gross, and that she did not want cinnamon and cheddar.  I explained that there is no cinnamon, it is just the shape.  This conversation went on for ten minutes with me saying, no, there is no cinnamon, it is just the shape.  Frustration does not cover it.  I got this recipe from the Smitten Kitchen cookbook.

That being said, these are quick and easy to make.  And super yum.  I am thinking of other things to put in them.

Dough:
3 c flour
1 t salt
Few grinds black pepper
1 T sugar
2 1/4 t instant yeast
1 c milk
4 T melted butter, cooled and 1 T for brushing

Filling:
1/2 c grated white onion ( you can do this in the cuisinart, if you grate it by hand, be sure to not leave your mouth open, you will have onion breath.)
1 1/2 c cheddar cheese
2 t fresh dill
1/4 t salt
Black pepper

To make the dough, place yeast in milk, and wait for it to dissolve.  Mix together dry ingredients with the paddle attachment.  Add melted butter and yeast mixture.  You should get a shaggy ball.  Switch tot he dough hook, and kneed for 6 minutes.  There should be a smooth and elastic ball.  Place dough in an oiled bowl and let rise for 2 hours,  or overnight on the fridge.  If you use the fridge, let the dough return to. Room temperature before continue working.

Place dough on a well floured counter and roll it into a 12x 16" rectangle.  Mix the filling ingredients, and spread them over the rectangle leaving a half inch boarder.  Roll the rectangle into a log and then cut 1" buns.

I used a 9x13 baking dish, but you can use 2 8" rounds,  place buns so there is room for them to grow.  Brush the tops with butter.  Let rise for 2 hours, they should double in size.  Preheat your oven to 350.

Bake the buns for 20-25 minutes.  The will expand and touch each other.