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Serving: These buns are perfect for a warm breakfast, as a side to soups and stews, or as a snack any time of day.
Storage: Store any leftover buns in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months—just reheat in the oven before serving.
Variations:
Cheese Varieties: You can use any cheese you like—mozzarella, cheddar, gouda, or a blend of cheeses for more flavor.
Herbs: Add fresh herbs like parsley or thyme to the dough for extra flavor.
Vegan Version: Replace butter with a plant-based butter and use a dairy-free cheese substitute.
FAQ:
Q1: Can I use active dry yeast instead of fresh yeast?
Yes, you can substitute active dry yeast. Use half the amount (6.5g or ¼ oz) and dissolve it in the warm water just like the fresh yeast.
Q2: Can I prepare the dough in advance?
Yes, you can prepare the dough ahead of time. After kneading, place it in the refrigerator to rise slowly overnight. Let it come to room temperature before shaping and baking.
Q3: How can I prevent the cheese from leaking out of the buns?
Make sure the dough is sealed tightly around the cheese before baking. You can also slightly underfill the buns with cheese to reduce the chances of leakage.
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