Pull-Apart Cheese Buns
Ingredients
- 6 cups (1500 mL) Robin Hood® Best for Bread Homestyle White Flour, divided
- 1 pkg (2 1/4 tsp / 11 mL) (8 g) instant quick-rise yeast
- 1 tbsp (15 mL) granulated sugar
- 2 tsp (10 mL) salt
- 1 1/2 cups (375 mL) shredded old cheddar cheese
- 1 cup (250 mL) warm milk (120°-130°F/50°- 55°C)
- 1 cup (250 mL) warm water
- 3 tbsp (45 mL) Vegetable or Canola Oil
- 1/3 cup (75 mL) butter, melted
- 1 cup (250 mL) grated Parmesan cheese
Directions
Step 1:
Combine 3 cups (750 mL) flour, yeast, sugar and salt in large mixer bowl. Mix well; toss in cheddar cheese.
Step 2:
Add milk, water and oil. Beat using an electric mixer on medium speed 3 minutes. Gradually stir in remaining flour using enough flour to make a soft dough.
Step 3:
Turn out onto lightly floured board. Knead dough adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes). Place in greased bowl; turn dough over to grease top. Cover with plastic wrap. Let rise in warm place (75°-85°F/24°-29°C) for 30 minutes. Punch down, cover and let rest 10 minutes.
Step 4:
Cut dough into 40 pieces. Shape each into a ball. Dip balls in melted butter then roll in Parmesan cheese to coat. Grease a 10” (4 L) tube pan. Arrange balls in two layers in prepared pan. Cover with tea towel. Let rise in warm place until balls are almost to top of pan (1-1 1/4 hours).
Step 5:
Preheat oven to 375ºF (190ºC).
Step 6:
Bake on lower rack 35 to 45 minutes or until firm and golden. Cool 5 minutes then remove from pan. Enjoy warm or at room temperature.