Cheesy Herbed Onion Buns

Happy Monday everyone!! Hope you all had a great weekend. We did! We went for our first hike of the season to Lake Serene yesterday and I was dead tired after that. It was an 8 mile hike, 4 miles in one direction and we gained about 2400 ft elevation. The first two miles were pretty easy and we covered it in 45 mins or so, but once we reached the fork to Bridal Veils falls and the Lake Serene, and hiked towards Lake Serene, it was really tough. We just kept climbing for the rest of the 2 miles and it took us about an hour and a half. The sad thing was it was all foggy and we couldn't see a thing at all as we approached the top. But it was awesome exercise.

I have been planning to make some savory buns for a while now and baked these on Friday, so that we could take them along with us on the hike to munch on! :) The herbs and onions in it makes these buns a great combo with your evening tea.

The recipe is inspired from CookingBread.com’s Cheese Triple Onion Bacon Bun Recipe. I, of course, skipped the bacon and instead of Gruyere Cheese, I used a mix of Asiago and Cheddar cheese.

Cheesy Herbed Onion Bun

3/4 cup water 1/2 cup milk 1/4 cup butter 1/4 cup liquid honey 1 egg, beaten 3 – 4 cups bread flour 2, 1/4 oz packets of instant quick rise yeast 1 tsp salt 1 tsp Italian seasoning 1 tsp dried parsley For the filling: 1 tbsp butter half a red onion, chopped finely 2 shallots, chopped finely 2 cloves garlic, minced 1 tbsp dried chives 1 1/2 cups grated cheddar 1 1/2 cups grated asiago

Heat the water, milk and butter in a sauce pan till the butter has just melted. Do not let it boil. Keep aside till it cools down to a temperature of 110-115 deg. Add in the honey and the lightly beaten egg and yeast in to. Mix well and let it rest for 15 mins or so. Mix in about 1 1/2 cups of flour and pour it out onto a floured surface. Slowly add in the remaining flour, till it stops sticking to the counter top and your hands. Knead for 8-10 mins. Oil a bowl and transfer the dough to it. Make sure all sides of the dough are well oiled. Cover the bowl with a plastic wrap and keep in a warm place till it doubles in volume, for about an hour or so.

Meanwhile, heat the butter in a sauce pan and add in the rest of the ingredients and sauté well. Set aside to cool.

After the dough has risen, pour it out onto a lightly floured surface. Punch it down into a small rectangle and roll it out. Spread the filling on the dough, leaving about half an inch on the sides. Sprinkle half the cheese on top of the filling. Fold the sides of the dough a little so that the filling doesn't get out. Roll the dough like a jelly roll and cut into 1/2 inch slices. Place each buns on a greased baking sheet and cover with a plastic wrap and let rise. Sprinkle the rest of the cheese on top of it. Preheat the oven to 350F and bake the bins for about 15-20 mins. Cool for 5 mins or so and they are ready to be devoured.

I am sending this over to YeastSpotting.