Today’s Pie Hole recipe comes from Yammie’s Noshery. Ooey and all sorts of gooey, these cheese buns look as if they just might rival Red Lobster’s Cheddar Bay biscuits. We know, it’s blasphemy but at least try the recipe and decide for yourself.
Peeta’s Stuffed Cheese Buns.↓
• 1 cup warm water (probably somewhere between 105º and 115º. I just get it hot from the tap. Don’t get it too hot or it will kill the yeast.)
• 2 tablespoons yeast
• 2 tablespoons sugar
• 2 teaspoons garlic powder
• 1/4 cup melted butter
• 1/4 cup olive oil
• 3 cups all-purpose flour
• 2 teaspoons salt
• At least 8 oz. of cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded colby and swiss for the top. I was just trying to use up all the forgotten chunks in the hidden corners of the fridge)
• Parmesan cheese
• A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.
Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil.
Add the flour a little and a time, mixing in your stand mixer with a dough hook.
Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes.
Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet.
Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.
Quiet Lunch is a grassroot online publication that seeks to promote various aspects of life and culture with a loving, but brute, educational tinge. When we say, “Creative Sustenance Daily,” we mean it.