this is adapted from this recipe from yammie's noshery. i've kept the basic dough components roughly the same because this is hands-down the most enjoyable dough i've ever made. like, it tastes good and all, but this dough! the elasticity! it's beautiful! my changes are tweaks for taste and also for maximum cheese enjoyment.
ingredients
- 1 cup hot water (from the tap, so as to not kill the yeast)
- 2 tbsp yeast
- 2 tbsp sugar
- 2 tsp salt
- 2 tsp garlic powder (you can use garlic salt instead but make sure you adjust the salt levels too)
- 1 tsp onion powder
- 1 tsp dried basil, plus extra for sprinkling
- 1/4 cup melted butter, plus extra for brushing
- 1/4 cup canola oil
- 3 cups all-purpose flour
- CHEESE. lots of cheese. i like a mild cheese like mozza for the inside, and extra-old cheddar or something else on the stronger side for the tops. use chunks/cubes for the filling and thin slices for the tops.
instructions
- mix the yeast and water and wait.
- when proofed, add sugar, garlic, melted butter, and oil.
- mix salt and flour together, then add this mixture slowly into a large bowl.
- combine, kneading by hand for about ten minutes.
- let rise in a greased bowl.
- preheat oven to 350°F.
- divide dough into buns and flatten them. i usually do mine about the size and shape of bao and yield about 12-15.
- put one of the bigger chunks of cheese into each bun, fold each bun over to cover, and press the edges together until it's well sealed.
- place onto a greased baking sheet. make sure the pinched side is touching the baking sheet or the bun may unfold in the oven.
- place a thin slice of cheese onto each bun.
- bake for 12-16 minutes. they're ready when the buns are golden-brown and the cheese on top is crisp/bubbling.
- brush with melted butter and sprinkle with dried basil.
notes
- refrigerate any leftovers.
- these are great straight from the oven, reheated in the microwave, cold from the fridge, or room temperature in a lunchbox... honestly they're just the best no matter how you have them.
- i have no idea how long these last for because i end up eating them all within a day.
- this dough would probably make a really nice loaf of bread, but every time i start to do that i just end up making cheese buns instead.
- these are really nice dipped in chili oil!