Sorry it has taken me so long to update, I have been in NYC for a few trips. But I am back, and baking up a storm. I have so much more time in the summer to experiment not to mention a whole lot of awesome fresh ingredients. I made these cheese buns, and the whole family thought, "meh." The next day I figured I would not waste and have eggs on them. Good move, over night they became more cheesy and moister. It was two great breakfasts! So, my advice? Make these the day before. I got the cheese powder from King Arthur Flour. I have also been toying with adding some Tabasco sauce.
2 3/4 flour
1/3 cup Vermont cheese powder
3/4 t salt
1 T sugar
2 1/2t yeast
4T butter
1 large egg
2/3 to 3/4 c lukewarm water. More in the winter or with central air, less in humid climates
Combine all ingredients and beat on high in a mixer for 2 minutes. Place dough in a greased bowl, cover and let rise for 60-90 minutes until noticeably puffy.
Gently deflate dough and divide into 6 pieces. Roll each piece into a ball and place on greased cookie sheet or hamburger bun pan (I do not have one of these, it was fine.). Flatten them and let's rise for another 60-90, until puffy. Preheat over to 350 towards the end of e second rise. You can now do an egg wash and seeds at this point, I did not. Bake for 20 minutes, until the internal temp is 200. Remove from oven and cool on a wire rack.
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