From a 40 minute bun recipe http://thedomesticgoddesswannabe.com/2014/10/40-minute-cheese-buns/
Altho hers are all nice and individual, mine melded into each other. Maybe it's because she had minimum rise times but I was feeling generous so I let it rise as it should.
Ingredients (makes 12 buns)
3.5 cups flour
280 ml warm water
⅓ cup neutral tasting oil
2 tbsp yeast
¼ cup sugar
1.5 tsp salt
1 egg
1 egg for egg wash
1 cup cheese
Cheese for sprinkling (I ran out, hence the sesame seeds)
Method
1) In a big bowl, add flour, yeast, sugar. Mix then add salt. Be careful not to let the salt touch in direct contact with the yeast or it gets deactivated. The blogger proofs the yeast in the warm water but I didn't bother.
2) Create a well and pour in the oil, egg, and finally the warm water. Mix well with a wooden spoon. It will be very tacky. Beat till it leaves the bowl, about 5 minutes. Cover in cling wrap and leave to proof for 30 minutes.
3) Punch down and knead for 5 minutes. It should be smooth, shiny and leave the bowl. Add 1 tbsp of flour at a time if it's still too tacky.
4) Divide into 12 balls. Put half in the fridge or it starts to rise. To save washing, I used my oiled hands to pulled and tugged each ball into a disc. Leave the centre thicker than the sides. Spoon in 2 tbsp of cheese. Gather the edges and place seam side down into a prepared, well oiled muffin tin. When working on the second tin, place the first in the fridge, covered, so they all rise together.
5) Preheat the oven to 220 deg C. Let both tins rise, covered, on a counter top for 30 to 40 minutes.
6) Brush beaten egg wash and sprinkle on cheese or sesame seeds.
7) Bake for 10 to 12 minutes or until golden brown, turning at the 7 minute mark.
8) Cool in tin before eating or the filling will be scaldingly hot.
Recipe feedback:
1) I didn't like the muffin shape of the bun, probably because mine rose so much. The egg wash also made it too golden brown. This recipe looks promising, no need to roll out, and glaze with melted butter. Might try it next time. http://heatherchristo.com/cooks/2012/11/11/cheese-buns/
2) The bun is crusty when first baked, but if kept overnight in an airtight box but out of the fridge, it's soft and fluffy next morning. Next time I'll have a soft cheese inside and hard cheese on the outside which will char in the oven. Charred cheese tastes great but the cheese inside is no longer flowy, which kinda defeats the point of cheese to begin with.
