Monday, January 23, 2012
Gunn's Cheese Onion Buns
If you're comfortable with yeast and shaping dough then making these buns will be a rewarding experience. Just give yourself time to complete the whole process and be prepared to amaze yourself and anyone you care to share with. Next time I think I'll add more cheese.
The recipe comes from Gunn's in Winnipeg, They make tons of yummy goodies and now you can too.
Gunn's Cheese Onion Buns
1/3 cup granulated sugar
1 1/3 cups warm milk
2 tsp dry active yeast
1/4 cup vegetable oil
1 1/2 tsp salt
4 1/2 cups all-purpose flour (approx)
4 tsp butter, melted
2 cups old Cheddar cheese, shredded
2 tbsp poppy seeds
1 small onion, thinly sliced
1/4 cup mayonnaise
In a small bowl, dissolve 4 tsp of the sugar in warm milk. Sprinkle in yeast; let stand until frothy, about 10 minutes.
Meanwhile, in a large bowl and using an electric mixer, beat eggs. Remove 2 tbsp of the beaten egg; reserve in small airtight container in refrigerator. Add remaining sugar to beaten eggs in bowl; beat until thick and pale yellow, about 2 minutes. Stir in yeast mixture, oil and salt. With wooden spoon, stir in enough flour to make a slightly sticky dough.
Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary to prevent sticking, until smooth and elastic, 10 to 12 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 2 hours.
Line 2 rimmed baking sheets with parchment paper; set aside.
Punch down dough, turn out onto lightly floured surface. Divide in half. Roll each half into 12 x 8-inch (30 x 20 cm) rectangle. Brush each with half of the melted butter, leaving a 1/2 -inch (1 cm) border uncovered; sprinkle each with half each of the cheese and poppy seeds. Brush edges lightly with reserved beaten egg.
Starting at long side, roll up; pinch seam to seal. Cut into 2-inch (5 cm) thick slices; place, about 2 inches (5cm) apart, on prepared pans. Press to flatten to 1 inch (2.5 cm) thickness. Cover with clean tea towel and let rise in warm place until doubled in bulk, 1 1/2 to 2 hours.
Brush lightly with reserved beaten eggs; sprinkle with onion. Top each with 1 tsp mayonnaise. Bake in top and bottom thirds of 375 F (190 C) oven, switching and rotating pans halfway through, until golden and buns sound hollow when tapped on bottoms, 25 to 30 minutes. Transfer to rack, let cool. Makes 12 large buns.
Recipe Source: The Complete Canadian Living Baking Book, 2008