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Three Cheese Roll-up Buns: mouthwatering homemade pull apart buns stuffed with cheddar, Asiago, Romano, and sautéed onions. Start the dough the night before and enjoy fresh yeast bread the next day! | www.savortheflavour.com #cheese #freshbread #baking #recipe

Three Cheese Roll-up Buns


  • Author: Emma
  • Prep Time: 1 hour
  • Cook Time: 35 minutes
  • Total Time: 12 hours 10 minutes
  • Yield: 15 buns 1x

Description

These mouthwatering homemade pull apart buns are stuffed with cheddar, Asiago, Romano, and sautéed onions for lots of flavor.  Start the dough the night before and enjoy fresh yeast bread the next day.  They’re perfect for a family dinner!


Scale

Ingredients

For the Starter Dough

  • 1 1/2 cups bread flour (150g)
  • 1 teaspoon fine salt
  • 1/2 teaspoon fast-action yeast
  • scant 1/2 cup room-temperature water (115 ml)

For the Bread Dough

  • 4 1/4 cups bread flour (420g)
  • 1 teaspoon fine salt
  • 1/2 teaspoon fast-action yeast
  • 4 tablespoons dried rosemary
  • generous 1 cup room-temperature water (250280 ml)

For the Filling & Topping

  • 5 tablespoons salted butter, plus a little extra for greasing (70g)
  • 1 large yellow onion
  • Sprinkle of dried thyme leaves
  • 1 1/2 cup extra-sharp white cheddar, grated and lightly packed (153g)
  • 1 cup Asiago cheese, grated and lightly packed (94g)
  • 1/2 cup Romano cheese, grated and lightly packed (50g)

Instructions

Making the Starter (5 minutes + 8-12 hours resting)

  1. Pour the flour into a medium mixing bowl.  Add the salt and yeast on opposite sides of the bowl and stir in each one with your finger.  Pour in the water and stir with a spoon until a dough has formed and is evenly mixed.
  2. Cover tightly with plastic wrap and let the starter sit at room temperature for 8-12 hours.  The starter should have risen some and should have a bubbly surface.

Making the Dough (15 minutes + 1 1/2 hours proving)

  1. Place the flour in the bowl of a stand mixer, adding the salt and yeast on opposite sides of the bowl as before.  Stir in the rosemary, then add the starter and half of the water.  Fit the mixer with the paddle attachment and turn on low speed, trickling in the remaining water until a sticky dough has formed and all the flour is picked up from the bottom of the bowl.
  2. Turn the mixer onto medium-low speed and knead until the dough passes the windowpane test.  Test by breaking off a lump and stretching it between the thumb and forefinger of each hand to create a windowpane.  It should stretch until it’s translucent without breaking.  If it does, this means the dough has been sufficiently kneaded.  If not, continue kneading for a minute longer and test again.
  3. Place in an oiled bowl and cover tightly with plastic wrap.  Let the dough prove in a sunny spot or a warm place for about 1 1/2 to 2 hours, until about doubled in size.

Preparing the Fillings (25 minutes)

  1. While it is proving, prepare your fillings.  Chop the onion and saute it in 2 tablespoons of butter over medium-high heat.  Sprinkle in some dried thyme and cook until the onion is just turning golden.  Spoon into a bowl and set aside.
  2. Grate the three cheeses, keeping them in separate bowls.  Store the grated cheese in the fridge until the dough is ready.

Shaping the Buns (15 minutes + 45 minutes proving)

  1. Lightly butter a 9×13-inch pan that’s at least 2 inches deep.
  2. Turn out the dough onto a well-floured countertop and punch it down to knock out large air pockets.  Sprinkle a little flour on top and roll it out to a rectangle measuring 13 inches by 22 inches.
  3. Use your fingers to spread 3 tablespoons of soft butter evenly over top, then sprinkle the cheese and onions over top.  Reserve a few tablespoons of Asiago cheese for the topping.
  4. Starting from a short end, tightly roll up the dough into a log.  Cut it into about 15 pieces with a piece of stout thread.  Placing the thread under the log, then pull it tight to make a loop.  Keep tightening the loop until it cuts through the log.
  5. Place the buns cut side down in the prepared pan, then cover with plastic wrap.  Let it prove for about 45 minutes, until the dough springs back quickly when lightly prodded with a fingertip.
  6. About 10 minutes before it is finished proving, preheat the oven to 425 F.

Baking the Buns (35 minutes baking + 20 minutes cooling)

  1. Once the buns are proved and the oven is preheated, sprinkle the reserved cheese evenly over the top.
  2. Bake the buns at 425 F for 20 minutes, then lower the temperature to 400 F and bake for another 15-20 minutes, until the buns and cheese are well browned and the buns have an internal temperature of at least 190 F.
  3. Remove the buns from the pan and let them cool for 20 minutes before serving.

Notes

  • Knead thoroughly to ensure a good rise and nice texture.
  • Avoid overstuffing the dough, as too much cheese will make it difficult to shape the rolls and will get greasy in the oven.
  • Don’t know if the rolls are cooked?  Poke a thermometer into the center rolls; they should have a minimum reading of 190 F.
  • Category: Dinner
  • Method: Baked
  • Cuisine: American

Keywords: triple cheese, homemade, cheesy

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