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| These onion-topped cheese buns are delicious served with thin slices of ham slathered with |
| 1/3 cup plus 1 tsp. sugar |
| 4 Tbs. (1/2 stick) unsalted butter |
| 5 tsp. (2 packages) active dry yeast |
| 1/2 cup lukewarm (105°F) water |
| 1 1/2 cups shredded sharp cheddar cheese |
| About 6 cups all-purpose flour |
| About 3 Tbs. unsalted butter, melted |
| 1 yellow onion, finely chopped |
| In a small saucepan over medium heat, warm the milk until small bubbles appear along the edges |
| of the pan. Remove from the heat. Add the 1/3 cup sugar, the 4 Tbs. butter and the salt; stir to |
| dissolve the sugar. Let cool to lukewarm, about 105°F. |
| Meanwhile, in a small bowl, sprinkle the yeast over the lukewarm water, stir in the 1 tsp. sugar and |
| let stand until foamy, about 5 minutes. Transfer the yeast mixture to a large bowl and add the |
| lukewarm milk mixture, the egg and cheese. Using a wooden spoon, beat until smooth. Add 3 |
| cups of the flour and beat until well mixed. Continue adding the flour, about 1/2 cup at a time and |
| beating well after each addition, until the dough is smooth and comes away from the sides of the |
| bowl, 10 to 12 minutes. (The dough can also be made with a stand mixer fitted with a dough hook; |
| it will take 6 to 8 minutes.) |
| Turn the dough out onto a floured board, cover with the bowl and let rest for 5 minutes. Then knead |
| until the dough is smooth and elastic and holds the imprint of a finger when poked, 7 to 9 minutes. |
| Shape into a ball. Butter a clean bowl, place the dough in it and turn to coat. Cover with a damp |
| kitchen towel, set in a warm area away from drafts and let the dough rise until doubled in volume, |
| Grease 3 baking sheets with solid vegetable shortening or nonstick cooking spray. Using your |
| hands, pinch off a tennis-ball-sized piece of dough, shape into a ball and place on the prepared |
| sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart. Flatten each bun |
| with your fingers, brush the tops with the melted butter, and sprinkle about 1 tsp. onion over each. |
| Cover with a damp kitchen towel and let rise a second time until doubled in volume, 30 to 40 |
| Preheat an oven to 375°F. |
| Bake until the tops are browned and the bottoms sound hollow when tapped, 25 to 30 minutes. |
| Remove from the oven and serve warm. Makes about 30 buns. |
| Adapted from Williams-Sonoma Lifestyles Series,Brunch Entertaining,by Janeen Sarlin (Time-Life |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated