Cheese Buns with Herbs
Small, fluffy yeast rolls stuffed with hard cheese, dill, and green onion. Perfect as a festive snack with soup, salad, or a hot dish.
- Time
- 2 h
- Serving
- 336 kcal
- Ingredients
- ≈ $0.67
- Protein
- 12 g
Ingredients
- 1 Wheat flour 42 g
- 2 Dry yeast 1 g
- 3 Milk 2.5%pack 930 ml ≈ $0.88 24 ml
- 4 Butterpack 180 g ≈ $1.58 10 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Hard cheesepack 200 g ≈ $2.70 21 g
- 7 Dillpack 50 g ≈ $1.80 3 g
- 8 Green onionspack 50 g ≈ $1.30 5 g
- 9 Sugar 2 g
- 10 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Warm the milk3 slightly, then mix in the yeast, sugar, and 15 g flour. Let sit for 10 minutes.
Add the egg, salt, melted butter4, and remaining flour. Knead into a soft dough.
Fold in grated cheese, chopped dill7, and green8 onion. Cover and let rise for 50–60 minutes, doubling in size.
Divide the dough into small rolls, place on a baking sheet, and let rest for 20 minutes.
Bake at 375°F (190°C) for 18–22 minutes until golden-brown and the bottom sounds hollow.
Cool for 10 minutes on a rack before serving.
Tips
- Why it works
- Warm the milk to 37–40 °C so the yeast activates but isn't killed by heat. If the milk is cold, the dough won't rise.
- Substitutions
- Use thinly sliced onion (4 g) instead of green onion, or parsley (3 g) instead of dill. Replace the cheese with grated Parmesan (20 g) for a sharper taste.
- Common mistakes
- Buns that don't rise or turn out flat mean the yeast didn't dissolve in the milk or the dough is too stiff. Check that the dough doesn't stick to your hands.
- Storing and reheating
- Keep for 2 days in a cloth bag at room temperature or for 5 days in a bag in the fridge. Reheat for 5 minutes in the oven at 160 °C.
- Serve with
- Serve with hot borscht or shchi with butter, so the cheese melts and coats the spoon. You can add sour cream separately.
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