Cheddar Swirl Buns

It is the end of August which means it is time for another Pass the Cookbook Club post. But seriously, how are we down to the final weeks of August? I am not quite ready to say goodbye to the summer, although I do love fall baking! This month's recipes were chosen from The Smitten Kitchen Cookbook by Deb Perelman. I love Deb's blog and was more than excited when her book was selected. Good choice Kita! At first I thought I might make Deb's S'mores Layer Cake. I have been on a huge s'mores kick all summer and this cake looks like the ultimate s'mores dessert. But in the end, I gave in to my love for cheesy carbs and made the Cheddar Swirl Buns. 

Since I was in Chicago last weekend, it has been almost two weeks since I made these Cheddar Swirl Buns. Let me tell you, it was not easy holding out on this recipe for such a long time. Every time I posted a new recipe, I wanted to share these Cheddar Swirl Buns- nothing else seemed quite as good. I loved everything about this recipe- but what is not to love about cheese + carbs? At first I was a little unsure about the onions but they seemed to almost melt into the dough and really complemented the other flavors nicely. Now tell me, do I need to make the other recipes soon too? That S'mores Layer Cake is still calling my name..

Cheddar Swirl Buns

Recipe from The Smitten Kitchen Cookbook by Deb Perelman

3 cups all-purpose flour

1 tsp salt

Pinch of black pepper

1 tbsp granulated sugar

2 1/4 tsp (1 packet) instant yeast

1 cup milk

4 tbsp butter, melted and cooled until warm, plus 1 tbsp for brushing

Filling:

1/2 cup white onion, grated

2 tsp fresh dill, minced

1 1/2 cups grated sharp cheddar cheese

1/2 tsp salt

Pinch of black pepper

Combine the all-purpose flour, salt, pepper and granulated sugar in the bowl of an electric stand mixer. 

In a separate bowl, whisk the yeast into the milk until it dissolves. Pour the yeast mixture into the bowl of the stand mixer with the dry ingredients. Mix with the paddle attachment until a shaggy ball forms. Switch to the dough hook and knead on low speed for about 6 minutes or until a slightly sticky ball has formed. Place the ball of dough into a lightly oiled bowl covered with plastic wrap. Allow the dough to rise until it has doubled in size, about 2 hours. 

To form the buns, scoop out the dough onto a well-floured surface and roll it into a 12x16 inch rectangle. In a medium bowl, combine the filling ingredients and mix until combined. Spread the filling over the dough, leaving a 1/2 inch border at the short ends. Tightly roll the dough from one short end to another, making a 12 inch log. With a sharp serrated knife, carefully cut the dough into twelve 1 inch rounds.

Line two 9 inch cake pans with parchment paper. Arrange 6 buns in each of the pans, with an even amount of space in between each. Brush the tops of the buns with melted butter. Cover the cake pans with plastic wrap and let the dough rise until doubled again, about 2 hours. When almost doubled, preheat the oven to 350 degrees F. 

Bake for 20-25 minutes or until golden brown in color and the cheese is bubbling from the center. Serve immediately.