Parmesan-Cheddar Scallion Buns

Parmesan-Cheddar Scallion Buns

servings
24
rolls

Ingredients

















Cooking Instructions

1

Combine water and yeast. Let sit for about 5 minutes or until it poofs. In the meantime, sift together salt, sugar, dry milk, 1 cup of bread flour and 1 cup of all-purpose flour into a large bowl. Add yeast mixture, butter and egg to fry ingredients and mix until smooth. Continue adding flour (about a half-cup at a time) until a soft but workable dough has formed.


2

Knead dough on a well-floured surface for 8-10 minutes, adding more flour if dough begins to feel sticky. Once the dough is smooth, place it in a well-oiled bowl and cover with plastic wrap or a damp tea towel. Leave it to rise for about one hour or until doubled in size.


3

Turn dough out onto a well-floured surface and knead for a minute or two. Divide into 3 equal pieces. Cover 2 with plastic wrap or a tea towel and begin rolling the other into a 9.5x15-inch rectangle (if the dough is difficult to work with, just let it rest for a minute until the gluten relaxes). Brush the surface of the dough with melted butter, then cover with 1/3 of the cheddar, parmesan, scallions and parsley, leaving a half-inch seam around the edge.


4

Beginning with the long edge closest to you, roll dough up and press together at the seam to seal. Give the whole thing a good pat-down to ensure that the ingredients are secured, then slice into 8 pieces with a serrated knife. Repeat with the next two rounds of dough and the remaining filling.


5

Grease two 9x13-inch baking dishes with butter. Arrange 12 rolls in each dish. Cover with plastic wrap or tea towel and let rise for another 30-40 minutes or until rolls have risen to the point of almost touching.


6

Heat oven to 375°F. Bake rolls for 25 minutes, or until they begin to lightly brown. Let cool for 20-30 minutes before removing from pan.


Ingredients

















Cooking Instructions

1

Combine water and yeast. Let sit for about 5 minutes or until it poofs. In the meantime, sift together salt, sugar, dry milk, 1 cup of bread flour and 1 cup of all-purpose flour into a large bowl. Add yeast mixture, butter and egg to fry ingredients and mix until smooth. Continue adding flour (about a half-cup at a time) until a soft but workable dough has formed.


2

Knead dough on a well-floured surface for 8-10 minutes, adding more flour if dough begins to feel sticky. Once the dough is smooth, place it in a well-oiled bowl and cover with plastic wrap or a damp tea towel. Leave it to rise for about one hour or until doubled in size.


3

Turn dough out onto a well-floured surface and knead for a minute or two. Divide into 3 equal pieces. Cover 2 with plastic wrap or a tea towel and begin rolling the other into a 9.5x15-inch rectangle (if the dough is difficult to work with, just let it rest for a minute until the gluten relaxes). Brush the surface of the dough with melted butter, then cover with 1/3 of the cheddar, parmesan, scallions and parsley, leaving a half-inch seam around the edge.


4

Beginning with the long edge closest to you, roll dough up and press together at the seam to seal. Give the whole thing a good pat-down to ensure that the ingredients are secured, then slice into 8 pieces with a serrated knife. Repeat with the next two rounds of dough and the remaining filling.


5

Grease two 9x13-inch baking dishes with butter. Arrange 12 rolls in each dish. Cover with plastic wrap or tea towel and let rise for another 30-40 minutes or until rolls have risen to the point of almost touching.


6

Heat oven to 375°F. Bake rolls for 25 minutes, or until they begin to lightly brown. Let cool for 20-30 minutes before removing from pan.


More Recipes Like This


previous
next