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Cheese buns with lentil base
Baking

Cheese buns with lentil base

Light cheese buns built on the mild red-lentil base. The cheese melts into the dough and gives a round, salty taste.

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Rate:
300 min total
8 servings
Easy

Ingredients

servings
Units
  • about 0.8 cup red lentils, dry
  • 2⅛ cup water
  • 2 stk egg
  • 2 tbsp oil
  • about 0.3 cup milk
  • about 0.8 cup wheat flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ tsp garlic powder
  • 3.5 oz grated cheese

Instructions

  1. 1

    Soak the lentils

    1. Put the dry red lentils in plenty of cold water.
    2. Leave them in the fridge for 4–5 hours.
    240 min
    Refrigerator
    Bowl
  2. 2

    Rinse and drain

    1. Pour off the water, rinse the lentils and let them drain.
    5 min
    Room temperature
    Colander
  3. 3

    Blend and mix the dough

    1. Blend the lentils, eggs, oil and milk until smooth.
    2. Stir in the flour, baking powder, salt and garlic powder if using.
    3. Fold in the grated cheese with a spoon. The dough should be thick enough to scoop into mounds.
    10 min
    Room temperature
    BlenderBowlSpoon
  4. 4

    Shape and bake

    1. Preheat the oven to 190 °C.
    2. Line a baking sheet with parchment.
    3. Place 8 mounds of dough on the sheet. Sprinkle with the extra cheese.
    4. Bake for 22–28 minutes until the buns are golden and firm.
    30 min
    190°C
    OvenBakingSheet
  5. 5

    Cool briefly

    1. Leave the buns on the sheet for 5 minutes.
    2. Serve them warm, or cool for the lunchbox.
    5 min
    Room temperature
    WireRack

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Details

Nutrition

Calories

180kcal

Protein

11g

Fat

9g

Carbs

15g

Serving Size

55g

Dietary

Allergens

GlutenEggsMilk

Serving

Suggestions

  • • Serve the buns warm so the cheese is still soft.

Drink Pairings

  • • milk: Milk.

Side Pairings

  • • Tomato salad.

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: Room temperature
  • • Method: Store in a closed box. After day one the fridge is better.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze individually when the buns are cold.

Reheating

  • • Oven: Warm for 6–8 minutes at 160 °C. (160°C)

Tips

Preparation

  • • Grate the cheese while the lentils drain. Then everything is ready at once.

Cooking

  • • Go easy on the salt. The cheese does much of the work.

Serving

  • • They work at the dinner table and in the lunchbox the next day.

Variations

Flavor

  • A handful of chopped spring onions in the dough adds freshness.

Method

  • Freeze the buns when cold. Warm them briefly in the oven before serving.

Toppings

  • Extra cheese on top just before baking.

Author

C

Camilla

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Author

C

Camilla