Cheddar Swirl Breakfast Buns


I joined a cookbook club. Most of you who know me are wondering why I didn’t do it sooner. Especially because I have about a bazillion cookbooks. Some women collect shoes, I collect cookbooks. Well, I do collect shoes, I have more cookbooks than I do shoes.

But I digress.

Anyway I joined this Facebook group called Pass The Cookbook Club. It is the brain child of Kita at Pass The Sushi. A different cookbook is picked each month. We make recipes that are specially picked for that particular cookbook.  The cookbook that was picked for this month is  Smitten Kitchen Book.

I made her Cheddar Breakfast buns.

I hope you enjoy this recipe as much as my family and I did.


Cheddar Swirl Breakfast Buns



3 cups AP flour

1 teas table salt

Few grinds black pepper

1 tbs sugar

2 ¼ teas (1 packet) instant yeast

1 cup milk

4 tbs butter, melted, cooled to lukewarm, plus 1 tbs for brushing


½ cup grated white onion

1 ½ cup grated sharp cheddar cheese

2 teas fresh minced dill

½ teas table salt

Few grinds black pepper


Make the dough: combine the flour, salt, pepper, and sugar in the bottom ofa large bowl. IN a separate bowl, whisk the yeast into the milk until it dissolves, then pour the yeast-milk mixture into the flour, mix them together with the paddle of an electric mixer or wooden spoon until a shaggy ball forms.

If you are using a mixer, switch to the dough hook, and knead on low about 6 minutes, or until smooth and slightly sticky ball has formed. If you are making these be hand, turn out the dough onto a lightly floured surface and knead for another 8 minutes until smooth.

Place the dough in a lightly oiled bowl, cover with plastic wrap. Let it rest until doubled in size, about 2 hours. Alternatively, you could chill the dough at this point over night, up to 3 days, then bring it back to room temp and pick up where you left off.

Form the buns. Scoop the dough out of the bowl onto well-floured counter, and roll into a 12×16 rectangle. Mix filling ingredients and spread over the rectangle, leaving a ½ border at the short ends.

Roll tightly and from one short end to another, making a 12” log. With a sharp serrated knife, carefully cut into 12 1” rounds.

Using parchment paper, line the bottom of two small pans, 9” rounds or 8” square, or one 9×13 baking pan, and arrange 6 rolls in each of the smaller pans or all 12 in the larger, with an even amount of space in between. Brush tops with additional melted butter, cover pans with plastic wrap, and let rise at room temp until doubled again, 2 hours. When almost doubled, preheat oven to 350 degrees F.

Once buns have fully doubled, baked for 20 – 25 minutes, until tops are golden and cheese is bubbling from the center. Serve immediately.

Peace be with you,