ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."
Tuesday, October 23, 2012
Peeta's Stuffed Cheese Buns
So I clicked through to Yammie's Noshery and drooled over her pictures of gooey cheese-stuffed buns, while mumbly-stumbling through her dizzying explanation that Peeta (Hunger Games, people) is her future grandson. Or something.
Regardless, the buns looked awesome. And easy. And a nice change from the usual. So I bought a lot of cheese, and invited Dave's family over for dinner. We served the buns with Roasted Red Pepper and Herb Pasta with Shrimp, green beans, and an experimental pie for dessert that I'm still trying to decide whether to post.
Here's Dave's happy, happy face at getting "somma these" buns (too bad it's just a headshot. They'd just come from the Renaissance Festival and he was wearing his kilt):
And can you ever get away with taking pictures of kids without doing a silly shot? I think they are pirates:
But back to the buns. So. Good.
Peeta's Stuffed Cheese Buns (print recipe)
Makes about 20
1 cup warm water (hot from the tap, between 105º and 115º)
2 T yeast
2 T sugar
2 tsp garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 cups all-purpose flour
2 tsp salt
8 oz. cheese, the more the merrier (I used chunks of mozzarella for the inside and a mixture of shredded cheddar and Parmesan for the top. You can use any cheeses you like, preferably ones that melt well)
A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want
1. Mix together the yeast and water and let it sit for a few minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little at 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 dough rise in a greased bowl, covered with a damp cloth for 30 minutes.
2. Preheat oven to 375º.
3. Divide the dough into about 20 pieces. Put about a 3/4-inch chunk of cheese in each one and make sure you pinch all the edges back up tightly.
Recipe adapted from Yammie's Noshery
1 year ago: Raspberry Tea Cake with Mascarpone Cream Filling
2 years ago: Peanut Butter Banana Bread
3 years ago: Chocolate Honey Zucchini Muffins