I’ve had that block of Kraft Cheddar in the fridge for ages now. I think I bought it to use for a different recipe, but never got around to do it.
Fast forward to today and I really want to clear out ingredients from the fridge ASAP, so here I picked a super quick bread roll recipe from Texanerin Baking, rewritten and adjusted for my Kenwood BM450 breadmaker.
A few things to remember: firstly, these buns use a ton of yeast and rise super fast, so don’t wait until the Dough cycle ends to take the dough out. The Kenwood BM450 Dough cycle takes 1 hour 30 minutes total and the rise cycle was supposed to last for an hour, so take the dough out with about 30 minutes left on the countdown timer.
Secondly, once the dough is ready, work fast. I recommend cutting up the cheese into cubes and stored in the fridge while the dough is rising, ready to go when the time comes to stuff the rolls. I also weighed the dough and calculated the weight of each roll when divided into 20, and quickly portioned out the pieces to approximately that weight, forgiving any small variances. The dough will be extremely puffy to the touch and you can practically feel the yeast working rapidly. When you try making this, you’ll know what I mean.
These buns are best fresh out of the oven, when the cheese is molten and oozing out when cracked open. Trust me they are ridiculously addictive, and one will most definitely not be enough. Enjoy!
- 215 to 230 ml water (use less on a hot, humid day)
- 90 grams unsalted butter, melted
- 60 ml (59 grams) olive oil
- 250 grams plain flour
- 125 grams wholewheat flour
- 25 grams sugar
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 tablespoons instant yeast
- 250 grams cheddar OR gouda cheese, cut into 20 pieces, plus 100 grams shredded
- Dried oregano, for sprinkling
In your breadmaker pan, add the water, 60 grams of the melted butter and the olive oil.
Add the flours, sugar, garlic powder, salt and yeast.
Transfer the pan to your breadmaker and start the Dough program.
This dough rises super fast, so take it out of the machine after resting for about 30 minutes.
Preheat the oven to 190 degrees C (fan 170 degrees C).
Divide the dough into 20 equal-sized pieces.
Working with a piece of dough at a time, place a piece of cheese in the center and seal. Shape into a ball.
Arrange the buns seamside down on a parchment-lined baking tray.
Sprinkle the buns with the shredded cheese.
Bake for 15 minutes, until golden brown and cheese is bubbly.
Brush with the remaining melted butter.
Sprinkle with the dried oregano, and serve warm.