Cathy's Cheesy Onion Buns

Look at that cheese.

I was just recently in Honduras visiting friends I hadn't seen in a long time. Cathy and Martine cooked this incredible penne pasta with an oil and garlic tomato sauce and Cathy made these cheesy buns with green onions that were pretty spectacular. I had to take pictures of how perfectly they turned out. Served warm they are killer!

You will need:

• 1 1/4 cup warm water
• 1tbsp honey/sugar
• 1 tbsp dry yeast (instant or regular)
• 1 tsp salt
• 3 cups flour (more if necessary)
• 1 cup grated old cheddar cheese- more if you want
• 1/2 cup green onions/scallions chopped fine
• oil for the bowl

I had to guess at the amounts but, I find this amount made 12 buns that are baked in a muffin tin. You can also double the recipe and make up to the point when you cut into buns and then you can freeze them unbaked. When you want a few rolls you can thaw in the fridge, fill muffin tins with cheese and let rise until double then bake. 

Step 1: add the warm water to a large bowl and add yeast and honey/sugar. Leave 5 minutes to make sure yeast is activated.

Step 2: add the flour and mix in the bowl until you can no longer stir in the flour. Pour contents out of the bowl and on to the counter. Knead dough adding additional flour if necessary until the dough is no longer sticky.(approx 4-5 minutes) Add chopped green onions and grated cheese and continue kneading  until incorporated (1-2 minutes) Cover dough and let rest in a warm place until doubled in size approximately 1- 1 1/2 hours.

Step 3: take a small amount of butter and rub all over each muffin cup. Sprinkle some cheese in each cup pressing up the sides as well. Cut the dough into 12 even pieces. I like to roll into a log and cut into half and then keep cutting each half into halves until you have 12 pieces.

Step 4: add more cheese on the tops of each bun.

Step 5: Let buns rest until they have doubled in size again. 30-45 minutes. Heat oven to 400 degrees F.

Step 6: Bake 20-30 minutes until they are browned and yummy looking. Let cool a minute or two until you can handle them. Remove to a cooling rack. If you wait more than about 5 minutes they will stick to the tins. 

Slather with butter or eat them just as they are.