Peppered Cheese Buns

These are nice buns for sandwiches. They add a little hint of pepper and cheese to whatever else you add to it (tomato and gouda, beef and mustard, egg salad, ham, etc.)


1 1/4 cups water
1 Tbsp. sugar
1 tsp. salt
2 Tbsp. butter
1/4 tsp. black pepper
1/3 cup sharp cheddar (I used MacLaren’s Imperial because it melts in well)
2 Tbsp. finely grated Parmesan cheese
3 cups of flour
1 Tbsp. instant dry yeast

Add these to a bread machine set to dough cycle in the order given. (If you don’t use a bread machine, just mix the yeast, sugar and water together first to let them bubble. Mix it together with the rest and knead for a few minutes. Let it rise for 30 minutes, and continue as I have). Form into buns, cover with a towel and set in a warm place to rise for about 45 minutes. Preheat the oven to 375 degrees F. Bake for about 20 minutes, until golden.

Note: I used an egg wash on these buns before baking, so it is shown in the photos, but I prefer them without for some reason.



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