Cheese Buns on Beer
by Editorial Staff
The buns according to this recipe are made from yeast dough on beer, with the addition of cheese and honey. The result is incredible! The buns are fragrant, fluffy, soft on the inside and brown on the outside. These beer-filled cheese buns are delicious on their own, and also go great with first courses instead of bread.
Ingredients
- Light beer – 240 ml
- Butter – 30 g + 10 g for greasing the mold
- Honey – 30 g
- Cheddar cheese – 100 g
- Flour – 400 g (3 glasses with a capacity of 200 ml) + 50 g (for working with dough)
- Dry yeast – 0.5 teaspoon
- Salt – 1 teaspoon
- Vegetable oil – for working with dough
Directions
- We prepare the necessary ingredients.
The butter should be at room temperature – we take it out of the refrigerator in advance.
- Add honey, salt, yeast, 20 grams of butter at room temperature to the flour, pour in the beer. Knead the dough for 5-7 minutes.
- For the convenience of working with the dough, so that it does not stick to your hands, grease your hands with vegetable oil.
- Rub the cheese on a coarse grater.
- Add 2/3 of the cheese to the dough.
- Knead the dough again so that the cheese is evenly distributed in it. Cover the bowl with foil and leave for 1.5 hours for the dough to come up.
- During this time, the dough will double.
- Roll a thick sausage from the dough and divide it into 6-8 equal parts.
- Grease the baking dish with butter (my baking dish is 20×25 cm).
We form a ball from each part of the dough and put it in a mold.
Cover the mold with cling film and leave for 30 minutes to prove the dough. - Preheat the oven to 200 degrees 10-15 minutes before the end of the proofing.
Melt the remaining butter (10 grams) and grease the buns with it. Sprinkle with the remaining cheese on top. - We bake the cheese rolls for about 25 minutes, until golden brown. Be guided by your oven.
- Cheese buns on beer can be served both warm and cold.
Enjoy your meal!
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