These little cheesy, fluffy buns are my favourite bread creations so far – some of which I’ve shared with you already, such as this other lovely bread with green pesto and garlic.
I used Parmesan cheese and sesame seeds to flavour the dough, and instead of making one big loaf, I decided to divide the dough into three buns. They turned out gorgeously brown and crispy on the outside, soft and fluffy like a cloud on the inside.
- 700g strong white bread flour
- 120g grated Parmesan cheese
- 7g dried yeast
- 1 tsp baking powder
- 4 tbsp sesame seeds
- 1 tsp sea salt
- 2 tbsp olive oil
- Approximately 500ml lukewarm water
- 1-1 tbsp sesame seeds and poppy seeds for the top
In a big mixing bowl, mix together the flour, Parmesan cheese, yeast, baking powder and sesame seeds, then add salt and mix it well again.
Make a well in the centre, then add oil and water. Start with 400ml of water first, then add an additional 50-100ml as you keep mixing the dough. You can use a kitchen machine or your own hands, both work perfectly well.
If you are using a kitchen machine, place all of your ingredients into the mixing bowl and let the machine knead the dough for you on a medium-high programme until it’s nice and smooth (just make sure you are adding the water to the dough gradually).
If you are working with your hands, tip the dough onto a lightly floured work surface and knead it until the dough becomes very smooth, like the butt of a baby (it takes about 10-15 minutes work).
Place it in a lightly oiled bowl and leave to prove until doubled in size, which takes roughly an hour, depending on the temperature and humidity of your kitchen. Or alternatively, place the dough in the fridge for overnight and bake it the next day. In that case, take it out of the fridge about an hour before you start working with it.
When it has doubled in size, knock back the dough and divide it into 3 equal portions with a knife. My dough was 1290g, so I cut it up into three 430g pieces. I shaped all of them into tidy little buns with folding the edges carefully underneath the dough until there were no wrinkles around the edges and they looked neatly round in shape.
Place the buns on a baking tray lined with parchment paper, make a cut on the top with a sharp knife or blade and leave them to prove until they doubled in size again (another 45-60 mins).
In the meantime, preheat the oven to Gas mark 7 (210C). Pour some boiling hot water into an ovenproof dish or a small roasting tray and place it in the bottom of the oven to create a nice humid environment for the bread.
Spray some water on the buns and sprinkle the seeds over to make them even prettier. Bake your little bread buns until golden brown and they sound hollow when tapped underneath (about 35-40 minutes depending on your oven).
Let them cool completely on a wire rack, then enjoy your creations.
If you enjoyed this recipe, why not take a look around in our bakery section while you’re here? 🙂
Ingredients and equipment I use:
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