This is a recipe that my daughter found and shared with me. The recipe was called “herby everything cheddar swirl buns” but I modified the recipe and you may want to modify it as well. They look like cinnamon rolls, sans icing, but they are a savory, serve with dinner, bun. They are easy to make and can be changed up to suit almost any palate. I think they are best eaten warm out of the oven. I shared half the recipe with a neighbor and a couple buns that were leftover I made into croutons and served them with tomato bisque.
1 cup warm whole milk (my daughter used buttermilk)
1 packet instant dry yeast
1 T honey
2 eggs, beaten
2 T butter, melted
3 1/2 – 4 cups AP flour
1/2 tsp salt
3 cups (total) shredded Parmesan and asiago cheese
2 T basil leaves chiffonade (a fancy word for slicing basil into thin ribbons…stack, roll, slice)
2 T everything bagel spices
1 tsp crushed red pepper flakes (optional)
1/2 cup roasted tomato pesto
This recipe is so easy when you use a mixer with a dough hook attachment. Heat your milk (or buttermilk) to between 105 and 110 degrees. In the bowl of the stand mixer combine the warm milk, yeast, honey, eggs, butter, salt, and 3 1/2 cups of flour. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems too sticky add some or all of the remaining 1/2 cup of flour. Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for about an hour or until it has doubled in size.
While your dough is rising make your filling. Grate your cheese and combine the cheese, basil, everything bagel spices, and crushed red pepper.
Preheat the oven to 350. Line a 9×13 pan or two 8” round pans with parchment paper or spray with cooking spray.
Once the dough has risen, turn the dough out onto a lightly floured surface and roll into a 10×16 rectangle. Spread the dough with the pesto.
Sprinkle the seasoned cheese mixture over the dough, lightly pushing it into the pesto.
Roll the dough into a log, pinching the edges to seal. Using a sharp knife (or dental floss) cut into 12 rolls.
Put the rolls into the prepared pan(s) and cover with plastic wrap or the clean kitchen towel.
Allow the rolls to rise for approximately 30 minutes. Bake for 20-25 minutes until the cheese is bubbly and the buns are golden brown.
Brush the buns with butter when you take them out of the oven. Enjoy with a nice pasta dish or soup.
NOTE: The original recipe called for 1/4 cup of basil pesto, 2 cups of cheddar cheese and thyme. I changed it up to 1/2 cup of sun dried tomato pesto, fresh basil, and 3 cups total of Parmesan and asiago cheese. More cheese and more pesto. They can only make these buns better! This recipe could be made a day ahead and stored in the refrigerator overnight covered with plastic wrap. Don’t let them rise until you take them out before baking. They will rise as they come to room temperature. Any combination of cheese and pesto and herbs that appeal to your tastes or compliment your meal would work just fine.