Cheese and onion savoury buns by Benjamina Ebeuhi

Cheese & onion buns

Name: Cheese & onion buns
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 400 g strong white bread flour, plus extra for rolling; 10 g fast-action dried yeast; 1 tbsp caster sugar; 1 tsp fine sea salt; 200 ml milk, lukewarm; 1 British Blacktail Free Range Large Egg, beaten; 50 g unsalted butter, softened, plus extra for greasing

Bread and cheese? Say no more. Salad onions take centre stage in these soft, pillowy buns created by Benjamina Ebuehi.

We hope you enjoy this recipe adapted from Benjamina Ebuehi’s book, A Good Day To Bake. This recipe hasn't been created for Waitrose or tested by our food team, so we are unable to answer any questions you may have.

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Makes10
CourseSnack
Prepare40 mins
Cook25 mins
Total time1 hr 5 mins
Plusresting, proving and cooling

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Ingredients

400g strong white bread flour, plus extra for rolling
10g fast-action dried yeast
1 tbsp caster sugar
1 tsp fine sea salt
200ml milk, lukewarm
1 British Blacktail Free Range Large Egg, beaten
50g unsalted butter, softened, plus extra for greasing

For the filling

120g soft cheese
1 tsp Marmite
1 bunch salad onion
90g Comté cheese

Method

Mix the flour, yeast, sugar and salt together in the bowl of a stand mixer fitted with a dough hook or in a large bowl. Make a well in the middle and pour in the milk and beaten egg. Knead on medium-low speed for 6-8 minutes, or for 10-12 minutes by hand. Let the dough rest, uncovered, for 10 minutes.
Add the butter to the dough and continue to knead for another 5 minutes, until the butter is completely incorporated and the dough is smooth and shiny. If kneading by hand, it will take a little longer for the butter to incorporate, but persist! Place the dough in a greased bowl, cover and leave to prove in a warm place for 1-2 hours, or until doubled in size.
For the filling, mix the soft cheese and Marmite together and set aside. Next, slice the salad onions and grate the cheese.
Knock the air out of the dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 35x25cm. Spread the soft cheese mixture evenly across the surface and then top with the grated Comté and sliced salad onions. Starting from a long edge, roll the dough up as tightly as you can. Tidy up the ends by trimming with a sharp knife, then cut the log into 10 or 12 equal pieces (see tips).
Generously grease 10 or 12 holes of a muffin tin with some butter, and place a roll in each one. Cover with a clean tea towel and leave to prove for 30-35 minutes until puffy.
Preheat the oven to 200°C, gas mark 6. Bake the buns for 18-25 minutes, until golden brown. Let them cool for a few minutes before removing from the pan and allowing them to cool on a wire rack. Enjoy warm or cold.

Cook’s tip

Benjamina’s tips

Keep the ends that you trim off and bake on a separate baking sheet for a shorter time. Perfect as a baker’s snack.

Benjamina’s muffin tin has very generously sized wells. If your tin is more of a standard size, cut the dough into 12 buns, fill all 12 wells, and bake for a few minutes less.