These cheesy pull-apart buns are bursting with flavour. Soft and buttery, the kernels of corn provide bursts of sweetness along with the rich taste of cheddar cheese and herby cilantro. They are perfect for breakfast or dinner. Or you can just pack them for a quick snack if you’re rushed for time. They are quite delicious eaten on their own and perfect for sharing.
You could of course try various combinations of cheese and herbs with whatever you have on hand. These buns can be shaped and frozen for up to three weeks wrapped tightly in cling film. Be sure to thaw them in the refrigerator the night before baking them. You also need to proof them before baking at room temperature.
Refrigerating the dough overnight increases the flavour of the bread and also gives it a darker colour when baked. I used instant yeast instead of the fresh yeast in the recipe. The results were very satisfying.
This recipe is from Saveur. This recipe makes about 16 small buns.
PREP: 20 minutes COOK TIME: 35-40 minutes TOTAL TIME: 10 hours 30 minutes
1/3 cup milk
3 large eggs, divided
12/3 cups bread flour, plus more for dusting
2 tbsp sugar
2 tsp instant yeast
13/4 tsp kosher salt
1/2 cup+1 tbsp butter
1 cup corn kernels
1 cup cheddar, grated
1/3 cup fresh coriander, chopped finely
Non-stick cooking spray or vegetable oil
Lightly grease a 11×9 inch baking pan.
In a stand mixer with a paddle attachment, place the milk, 2 eggs, flour, sugar, yeast and salt. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and mix, scraping down the sides of the bowl until the dough is glossy and pulls away from the sides. Scrape the dough, add the butter and mix on low speed for one minute. Increase the speed and continue mixing until the butter is incorporated, and the mixture is very silky, shiny and completely homogenous. Add the corn, cheddar and cilantro and mix well until they are completely incorporated.
Lightly grease a large bowl and transfer the dough to it. Cover with a plastic wrap and refrigerate for 6 hours or overnight. Turn the dough on to a lightly floured work surface and divide it into 16 pieces. Shape each piece into a tight ball and place them in the baking pan (their sides will be touching). Cover loosely with a towel or plastic wrap and leave at room temperature until puffed up and slightly more than doubled in size, about 3 hours.
Preheat the oven to 160C. Whisk the remaining egg with 1 tablespoon cold water. Brush the buns with the egg wash and transfer the pan to the middle rack of the oven. Bake until the buns are evenly golden and cooked through. Remove from the oven and cool for about 2-3 minutes. Unmould the buns and serve warm or you can cool them completely on a wire rack. They refrigerate quite well – you can gently reheat them in the microwave.