Cheesebuns Make a Great Lunchbox Treat
I don’t know about you but my kids are always after me to make them grilled cheese or mac ‘n’ cheese or anything cheesy at all. On treat days I’ve been known to pick up cheese buns from the famous Glamorgan Bakery so I thought it would be handy to create my own recipe for Cheesebuns. So much more convenient that driving across town. When there are some left over, hubby makes the kids sandwiches by slicing them in half and inserting the toppings. They seem to like anything different in their lunches and I don’t blame them.
I remember (way back) when I was a kid and the never ending tedium of school lunch boxes was an every day day occurrence. Besides my mom’s fabulous home made bread I had an apple and if I was really lucky, a cookie. I say lucky but what I meant was I had a cookie only if I baked it myself. My mom makes super bread but just can’t seem to bake anything else. Most of the time I would only have meat in my sandwiches if there was left over roast beef or ham as my mother never bought sandwich meat. More often than not I had a cheese sandwich.
Break Out of the Lunchbox Tedium with Cheesebuns
These days the kids have it much better. I do buy juice boxes for them and the odd granola bar and of course I bake a lot so they often go to school with some real gems in their boxes. Still, that’s a long amount of time to eat sandwiches for lunch and they still get bored. Twelve years of sandwiches!
The dough for the Cheesebuns is very similar to one you would use for cinnamon buns. Instead of spreading butter, cinnamon and sugar you use some melted butter and a whole bunch of grated cheese over the dough before you roll it up. I also added some garlic powder but kid number two informed me she preferred not to have garlic breath at school so next time I’ll skip it.
- FOR THE DOUGH
- 1 tbsp instant yeast
- 2 tbsp honey
- 1/4 cup butter; melted
- 1/3 cup grated cheddar cheese
- 3 cups flour
- 1 tsp. salt
- warm water (about 1 cup)
- 2 cups grated cheddar cheese
- 1/4 cup butter; melted
- garlic powder (optional)
- In the bowl of a stand mixer, combine the yeast and honey with a splash of warm water. When the yeast starts to foam (about 5 minutes), add in the remaining ingredients. Turn the mixer on low and begin adding more water as necessary to bring the dough together. You want the dough to be slightly soft and a bit sticky.
- Knead for 5-7 minutes or until the dough becomes smooth and elastic.
- Place the kneaded dough in a well-oiled bowl, cover and allow it to rise until double. About an hour (or less if your kitchen is really warm). I usually preheat my oven at 200 F for about 3 minutes, then shut if off and do my proof in the oven.
- When the dough has doubled, punch it down. Stretch it into a rectangle on a floured counter. Drizzle the melted butter over top and sprinkle on the 2 cups of grated cheese (sprinkle with garlic powder if using).
- Start at the edge closest to you and begin to roll the dough into a log, keeping it nice and tight.
- Using a length of dental floss, slice the dough into about 1″ thick pieces and place them on a parchment lined cookie sheet.
- Cover and allow the buns to rise again until doubled, about 30-40 minutes.
- Bake at 350 F for 20 minutes. Cool slightly and enjoy. Or, if you are like my kids, don't wait for them to cool, just burn your mouth with the hot cheese. Just kidding. Don't do that.