King Arthur Ham & Cheese Buns

A hearty, savory treat with soup, salad, or on its own. These buns disappeared from our kitchen as quickly as warm chocolate chip cookies!

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2 3/4 cups King Arthur Unbleached All-Purpose Flour
1/4 cup Baker's Special Dry Milk
1/4 cup Vermont cheese powder
1 tablespoon sugar
1 1/4 teaspoons salt
1/2 teaspoon dry mustard
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon instant yeast
3 large eggs
1/4 cup lukewarm water
4 tablespoons butter
1 to 1 1/2 cups diced ham
1 cup shredded sharp cheddar cheese

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11 3/4 ounces King Arthur Unbleached All-Purpose Flour
1 1/4 ounces Baker's Special Dry Milk
1 ounce Vermont cheese powder
1 tablespoon sugar
1 1/4 teaspoons salt
1/2 teaspoon dry mustard
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon instant yeast
3 large eggs
2 ounces lukewarm water
2 ounces butter
5 to 7 1/2 ounces diced ham
4 ounces shredded sharp cheddar cheese

Directions

1) Mix, then knead together all of the ingredients except the ham and cheese, making a dough that's smooth and resilient.
2) Knead in the ham and cheese.
3) Gather the dough into a ball and place it in a greased bowl. Cover the bowl and let the dough rise for 1 hour, or until it's noticeably puffy.
4) Gently deflate the dough and divide it into 7 pieces. Shape each piece into a ball.
5) Place the dough balls in a lightly greased 1 ½-quart baker or 9" round cake pan.
6) Cover the pan and allow the dough to rise until puffy, 30 minutes to 1 hour. Near the end of the rising time, preheat the oven to 325°F.
7) Bake the buns for 35 to 40 minutes, tenting after 20 minutes to prevent over-browning. Remove them from the oven, turn them out of the pan, cool completely, and serve.

Recipe summary
Hands-on time: 22 mins. to 35 mins.
Baking time: 35 mins. to 40 mins.
Total time: 2 hrs 27 mins. to 3 hrs 45 mins.
Yield: 7 buns

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Recipe from King Arthur e-mail.

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