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Soft cheese buns without crust
Baking

Soft cheese buns without crust

Soft little cheese buns without a crust, mild in flavour with a moist crumb. Easy to eat and well suited to breakfast, lunch and packed lunches.

EverydayBreakfastBagværkBakingVegetarianDansk
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Rate:
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95 min total
10 servings
Very Easy

Ingredients

servings
Units

  • Cheese buns

    • about 0.8 cup Milk
    • 0.9 oz Yeast
    • 1.8 oz Butter, melted
    • 5.3 oz Grated mild cheese
    • 15.9 oz Wheat flour
    • 1 tsp Salt

Instructions

  1. 1

    Prepare the dough

    1. Warm the milk gently and dissolve the yeast in it.
    2. Stir in the butter and grated cheese.
    10 min
    Bowl
  2. 2

    Knead the dough

    1. Add the flour and salt.
    2. Knead into a soft, pliable dough.
    10 min
  3. 3

    First rise

    1. Place the dough in a bowl, cover and leave to rise in a warm spot for 45–60 minutes until airy and doubled.
    45 min
  4. 4

    Shape the buns

    1. Divide the dough into small pieces and shape into round buns.
    2. Place them close together on a baking sheet lined with parchment.
    5 min
  5. 5

    Final proof

    1. Cover the buns lightly and leave to proof for about 15 minutes while the oven heats to 200°C.
    15 min
  6. 6

    Bake the cheese buns

    1. Bake until cooked through but still pale.
    15 min
    200°C
    Oven

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Details

Nutrition

Calories

230kcal

Protein

9g

Fat

8g

Carbs

30g

Serving Size

80g

Dietary

Allergens

GlutenMælk

Serving

Suggestions

  • • Serve warm or cold, whole or halved

Drink Pairings

  • • non-alcoholic: Milk

Side Pairings

  • • Cold butter on the side

Dessert Pairings

  • • Yogurt

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store in a bag or airtight container

Tips

Preparation

  • • Shape the buns evenly for even baking.

Cooking

  • • Bake them close together to keep them soft without a crust.

Serving

  • • Well suited to small hands and packed lunches.

Variations

Flavor

  • Mild and rounded

Health

  • Soft breakfast bread

Method

  • Oven-baked small rolls

Toppings

  • Can be eaten as they are or with butter

Author

C

Camilla

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Author

C

Camilla