Tuesday, June 28, 2016

Lemon Lover's Cheese Buns

From the kitchen of One Perfect Bite...I had a project that was going to keep me housebound today, so, I thought it would be a perfect time to get the yeast out and make some bread and rolls for the weekend ahead. As it worked out, the recipe I'm sharing with you tonight is for buns I've decided to tote to a class that ends tomorrow. These buns are a personal favorite, but I don't often make them. They are delicious and I could eat them without restraint if they were sitting in my kitchen. These kolachke-like cheese bun are light and flavorful, and they make a wonderful addition to any breakfast or brunch table. The soft dough is silky and a joy to work with. You can, of course, substitute plum or jelly fillings for the cheese that is used here, but I love the lemon and cheese combination and rarely vary from the base recipe. I have another recipe for kolachkes, which you can find here, that I use when other fillings are desired. I hope you will give this recipe a try. While they don't freeze well, the buns will keep for 24 hours if they are well wrapped and refrigerated and I am not in the kitchen nibbling away at them. Here is how they are made.

Lemon Cheese Buns...from the kitchen of One Perfect Bite


4-1/2 teaspoons  active dry yeast
3/4 cup warm milk
1/2 cup sugar
1/2 cup butter, softened
1 teaspoon salt
3/4 teaspoon grated lemon peel
3 eggs
4-1/2 to 5 cups all-purpose flour
1 (8-oz.) package cream cheese, softened
1/4 cup sugar
1 egg
1/2 teaspoon grated lemon peel


1) In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
2) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3) Punch dough down. Divide in half; shape each half into 12 balls. Place 3-inches apart on parchment paper lined baking sheets. Flatten each ball to a 3-inch circle. Cover and let rise in a warm place until doubled, about 30 minutes.
4) Meanwhile, preheat oven to 375 degrees F.
5) In a small bowl, beat all filling ingredients until smooth. Make a depression in center of each roll; add filling. Bake for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack. Yield: 2 dozen.

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1 comment :

David said...

Mary, We love lemon, we love cheese and we love bread... We couldn't keep these in our house either or we'd scarf them all down in a single day! Take Care, Big Daddy Dave

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