Peeta’s Stuffed Cheese Buns

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August 27, 2014 by aubreykloppers

These only take about an hour. First you just make the dough in your mixer and let it knead for about 10 minutes. Then let it rise for about 30 minutes. Then my favorite part, stuffing each one with cheese.

You just roll it into a ball, stick a hunk of cheese in, and then pinch it back together so that it can’t escape.

Once it’s completely sealed, throw some more cheese on top. After you bake them, make sure you brush them with some butter.

I put some fresh oregano in my butter. Aint it purty?

Anyways, the rest is history. I mean… a dystopian future. Whatever.

Peeta’s Stuffed Cheese Buns

 

1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don’t get it too hot or it will kill the yeast.)

2 tablespoons yeast

2 tablespoons sugar

2 teaspoons garlic powder

1/4 cup melted butter

1/4 cup olive oil

3 cups all-purpose flour

2 teaspoons salt

 

-At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)

-Parmesan cheese

-A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want. 

 

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

And don’t forget to same some for Prim.

Read more at http://www.yammiesnoshery.com/2012/08/peetas-stuffed-cheese-buns.html#mdKt0bgosSd2tFh3.99