Mozzarella Stuffed Buns

Tags

baking, bread, buns, cheese, food, mozzarella, yeast

Bread and cheese are two of the best things in the food world. Combined them together and you have perfection.

Mozzarella Stuffed Buns (a variation of this recipe)

• 1 cup warm water (not too hot or it will kill the yeast)
• 2 tbsp yeast
• 2 tbsp sugar
• 2 tsp garlic powder
• 1/4 cup melted butter
• 1/4 cup olive oil
• 3 cups all-purpose flour
• 2 tsp salt
• 8 oz of mozzarella cheese in 1 inch cubes
• Melted garlic herb butter

Preheat your oven to 375 degrees. Mix together the yeast and water and let it sit for a couple minutes to proof. In your mixer bowl, combine the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer. Let the dough rise in a greased bowl for 30 minutes.

Turn the dough onto a floured counter top and kneed until smooth and not too sticky, about 5 times. Divide the dough into 15 to 20 pieces, depending on how large you want the buns. Place a chunk of cheese in the center of each one, making sure to pinch the edges together to completely cover the cheese. Place seam side down onto a greased baking sheet. Sprinkle the buns with more cheese and top with some melted garlic herb butter. Bake for 25 minutes or until golden brown. Makes approx 20 buns.

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Rosemary Olive Oil Buns

Tags

bread, buns, Dinner, herbs, homemade, quick, rosemary, Supper

This recipe is originally from the driven cook, who sadly has taken a brief break from blogging because some jerk broke into her home and stole her computer, etc. She published this gorgeous recipe a couple of months ago but I have had it in my recipe file ever since. I am so pleased by how they turned out and by the ease in which they were made.

I am pairing them with Brown Sugar and Balsamic Glazed Pork Loins, a nice salad, and hasselback potatoes (my new addiction).

Rosemary Olive Oil Buns

• 1 cup warm water
• 1 tbsp sugar
• 2 tsp active dry yeast
• 1 tsp salt
• 2 tbsp fresh rosemary, chopped
• 1/4 tsp Italian seasoning
• 1/4 tsp black pepper
• 2 tbsp extra virgin olive oil
• 2 cups bread flour
• 1 egg, whisked with a little water

In the bottom of a large mixing bowl, combine the water, sugar, and yeast. Let sit and work for 10 minutes or so. Add the flour, salt, rosemary, italian seasoning, pepper, and olive oil. Mix in gently until the rough dough forms. Remove from the bowl and kneed on a floured surface until smooth. Do not overwork, as it will lead to tough bread. Place in a greased bowl and allow to rise for an hour, until doubled in size. Separate into even balls (I had enough for 6) and set on a greased cookie sheet. Allow to rise for 45 minutes. Coat the buns with the egg wash for a nice surface color. Bake at 400 degrees for about 12 minutes or until golden brown.