Puff Cheese Buns

Delicate and airy cheese buns made from yeast dough disappear in our family almost immediately, before they reach the table. Make homemade cheese buns and taste how delicious it is!

Ingredients

For the dough:

Flour – 480 g + 1 tbsp for kneading
Water – 100 ml
Milk – 150 ml
Butter – 50 g
Egg – 1 pc.
Fresh yeast – 25 g
or dry yeast – 8 g
or instant yeast – 4-5 g
Sugar – 1 tbsp
Salt – 1/2 teaspoon.
Vegetable oil – for lubrication

For filling:

Hard cheese – 200 g
Butter – 100 g
Flour (for cheese) – 2 tbsp

To grease buns:

Egg
Milk

Directions

Crush the yeast in warm water (30-35 degrees) and let it dissolve. To speed up the process, you can interfere. Stir the yeast with half a teaspoon of sugar and a teaspoon of flour, let sit for 10-15 minutes and let sit to make sure the yeast is active.
(If you wait 20-30 minutes and nothing happens, then another yeast is needed.)
Sift flour and mix with salt. (It is advisable to avoid direct contact of salt and yeast, they do not like this.)
Beat the egg, add sugar and stir.
Melt the butter.
Heat milk to the same temperature as water.
A foamy “cap” appeared on yeast – you can continue cooking.
Make a depression in flour, pour in milk, egg with sugar and yeast mash. Mix gently. Let it stand for about 15 minutes for the liquid to spread well.
Add 50 g of melted butter.
Knead smooth dough on a floured table. Sprinkle flour as needed, but without fanaticism, it is better to sprinkle flour on your hands so as not to clog the dough.Usually, when kneading on the table, it takes me an additional 1 tablespoon. a spoonful of flour. Hand kneading takes 7-10 minutes. As a result, the dough should come off both from the hands and from the table.
(You can also knead the dough in a food processor.)
Grease a bowl with vegetable oil and send the dough there, rounding it and greasing the top with oil. Cover with plastic wrap, make two holes, send the yeast dough to a warm place and let the dough come at least twice.
If you are limited in time, then you can already flake the dough, but it is better to knead, grease the top with vegetable oil and let it come up again.
Grate the cheese and mix with a spoonful of flour.
Roll out the dough into a large, thin square. I got a layer of 60×60 cm.
Spread the cheese, leaving a free strip 7-8 cm thick at the beginning. Leave some cheese for the buns.
Rub 100 g of cold butter on top. Leave a little oil and rub into the remaining cheese.
Roll the cheese and butter dough into a roll.
There are two ways to shape cheese buns. I’ll show both.
I cut the roll into 2 parts. I just cut half the roll across (the thickness is at your discretion).
For the second method of forming, I blind the edges of the roll and roll it out to length. I got a strip 11 cm wide. I cut off the edges and fold them with a snail – mini-buns are obtained. I cut the dough into squares.
I pull the opposite ends of each square one by one to the center and press it very tightly.
Place the yeast buns with cheese seam side down on a baking sheet, let sit for forty minutes.
Add 1 tablespoon to the remaining butter and cheese. a spoonful of flour, mix until crumbs.
Brush the rolls with egg and milk, sprinkle with cheese crumbs.
Bake the cheese rolls at 180 ° C for 25 minutes.

Puff cheese buns are ready. Bon Appetit!

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