Mini Cheddar Swirl Buns

14 INGREDIENTS • 15 STEPS • 3HRS 35MINS

Mini Cheddar Swirl Buns

Rather like a cinnamon roll, these buns wrap filling up in a swirl of soft dough. Though the original recipe makes larger buns, I wanted to make batch of mini cheddar buns. Best part? THE FILLING!
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Rather like a cinnamon roll, these buns wrap filling up in a swirl of soft dough. Though the original recipe makes larger buns, I wanted to make batch of mini cheddar buns. Best part? THE FILLING!
author_avatar
30 Pounds of Apples
I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.
http://www.30poundsofapples.com/

3HRS 35MINS

Total Time

Ingredients

Servings
10
us / metric
All-Purpose Flour
3 cups
All-Purpose Flour
Salt
1 tsp
Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Granulated Sugar
1 Tbsp
Granulated Sugar
Instant Dry Yeast
2 tsp
Instant Dry Yeast
Milk
1 cup
Milk
Butter
4 Tbsp
Cold Butter, melted
Onion
3/4 cup
Onions, grated
Sharp Cheddar Cheese
3/4 cup
Sharp Cheddar Cheese, grated
Asiago Cheese
3/4 cup
Asiago Cheese, grated
Dried Dill Weed
1 tsp
Dried Dill Weed
Sea Salt
1/2 tsp
Sea Salt
Garlic Powder
1/4 tsp
Garlic Powder
Butter
1 Tbsp
Butter, melted

Nutrition Per Serving

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Calories
271
Fat
12.3 g
Protein
9.1 g
Carbs
31.1 g
Love This Recipe?
author_avatar
30 Pounds of Apples
I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.
http://www.30poundsofapples.com/

Cooking Instructions

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step 1
Combine the All-Purpose Flour (3 cups), Garlic Powder (1/4 tsp), Salt (1 tsp), Ground Black Pepper (1/4 tsp) and Granulated Sugar (1 Tbsp) in the bowl of a standing mixer and mix with a fork.
step 1 Combine the All-Purpose Flour (3 cups), Garlic Powder (1/4 tsp), Salt (1 tsp), Ground Black Pepper (1/4 tsp) and Granulated Sugar (1 Tbsp) in the bowl of a standing mixer and mix with a fork.
step 2
In a separate bowl, whisk together the Instant Dry Yeast (2 tsp) and Milk (1 cup) until yeast is dissolved. Add the yeast mixture and Butter (4 Tbsp) to the mixer bowl and mix with a wooden spoon until loosely combined.
step 2 In a separate bowl, whisk together the Instant Dry Yeast (2 tsp) and Milk (1 cup) until yeast is dissolved. Add the yeast mixture and Butter (4 Tbsp) to the mixer bowl and mix with a wooden spoon until loosely combined.
step 3
Place the dough hook on the mixer and knead on low speed for 6-8 minutes until a smooth ball of dough is formed. You can also knead by hand on a floured surface for 8-10 minutes.
step 3 Place the dough hook on the mixer and knead on low speed for 6-8 minutes until a smooth ball of dough is formed. You can also knead by hand on a floured surface for 8-10 minutes.
step 4
Place dough in a lightly greased bowl and cover with plastic wrap. Let dough rest until it doubles, about 2 hours.
step 5
Grate the Onion (3/4 cup).
step 6
Grate the Sharp Cheddar Cheese (3/4 cup) and Asiago Cheese (3/4 cup).
step 6 Grate the Sharp Cheddar Cheese (3/4 cup) and Asiago Cheese (3/4 cup).
step 7
When the dough has about 15 minutes left to raise, combine grated onion and cheeses, Dried Dill Weed (1 tsp), Sea Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) and mix well.
step 7 When the dough has about 15 minutes left to raise, combine grated onion and cheeses, Dried Dill Weed (1 tsp), Sea Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) and mix well.
step 8
Remove dough from bowl and roll out on a floured surface into a long, narrow rectangle about 8-by-24-inches in size.
step 8 Remove dough from bowl and roll out on a floured surface into a long, narrow rectangle about 8-by-24-inches in size.
step 9
Spread filling evenly across the dough, leaving a half-inch border on all sides.
step 9 Spread filling evenly across the dough, leaving a half-inch border on all sides.
step 10
Carefully roll up the dough along one of the long sides to form a long, narrow log. Cut the log into 3/4″ segments using a sharp serrated knife, which should yield 32-36 pieces.
step 10 Carefully roll up the dough along one of the long sides to form a long, narrow log. Cut the log into 3/4″ segments using a sharp serrated knife, which should yield 32-36 pieces.
step 11
Spray a 9-by-13-inch pan and an additional 8-by-8-inch pan with cooking spray. Place the pieces into the pans leaving about 1/2″ of space between them.
step 11 Spray a 9-by-13-inch pan and an additional 8-by-8-inch pan with cooking spray. Place the pieces into the pans leaving about 1/2″ of space between them.
step 12
Melt Butter (1 Tbsp) and brush the tops of the buns. Cover the pans with plastic wrap and allow to rise for about an hour in a warm place.
step 13
Preheat oven to 350 degrees F (180 degrees C) before the hour is up, so it's ready to go.
step 14
Remove plastic wrap from pans and bake for about 25 minutes until tops are golden and the cheese is slightly bubbly.
step 14 Remove plastic wrap from pans and bake for about 25 minutes until tops are golden and the cheese is slightly bubbly.
step 15
Best served immediately, but they also reheat nicely for several days after baking.
step 15 Best served immediately, but they also reheat nicely for several days after baking.

Tags

Appetizers
American
Brunch
Comfort Food
Back to School
Lunch
Bread
Snack
Shellfish-Free
Vegetarian
Game Day
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