Soft bread rolls stuffed with cheese and golden brown onions. These buns are super soft and very fragrant. Perfect as appetizer or to accompany a good hearty soup.
Hiya guys! Just dropped off my car at the garage for regular check-up and did some University duties. This week feels like it’s been crazy busy, but at the same time I feel like I haven’t done a thing. Do you know that feeling? It’s probably cause I had to work till 10 PM last Tuesday and had migraine on Wednesday. Time flies when those things happen. Anyway, today I’ve decided to finish up this blogpost and do nothing after that. For the rest of the day. (Okay, except for picking up the car, doing groceries and cooking dinner lol…) I seriously need some recharging time haha… Planning on watching Drive Me Crazy (old I know) again. I remember going crazy over the Britney Spears music video back then. Yes, I admit: I was a Britney fan. I still love that MV. And honestly, I still have all her first CDs in my car ánd still listen to them. Sometimes my boyfriend asks me if I got stuck in the 90’s haha.. I might’ve. Who can blame me? It was a great century!
Today, I’ll be sharing one of my favorite breads. To be honest, anything I share on this blog is my favorite. I will only share food I love with you guys. That’s my motto. I believe when you love a dish, you’ll put your heart and soul into it to make it the best dish ever. Those are the dishes worth sharing. Just like these cheese onion buns. Gosh, I love cheese and onion. Yup, even though I’m lactose intolerant. What can I say? Sometimes you just gotta make sacrifices for food. I can’t eat lactose every day, but when I do, I indulge (and live with the unfortunate consequences lmao).
For these cheese onion buns, I (again) use my favorite kind of bread dough. Seriously, it’s my favorite. The tang zhong method makes these buns so SO fluffy. You’ve got to try it if you haven’t already. To the dough, I add cheese and delicious golden brown onions. By baking the onions before incorporating them in the dough, you’ll get such a lovely extra onion punch. I should say the sautéed onions are optional, but it really isn’t. Sorry. Once you’ve incorporated your cheese and onion in the dough, you only need some patience to let the buns prove. Remember to top the buns off with some additional cheese before baking. You don’t want to miss that lovely golden brown crunch. And that’s about it. Easy right?
My boyfriend loved these buns. They were gone in a jiffy. Although, he did ask me to add even more onions and cheese next time… He loves onions (and cheese) if you didn’t know that. And by love, I really mean love, love, LOVE. Might as well serve him cheese and onions with a crumb of bread. That’s totally up his ally. Seriously, this guy could eat a bowl of golden brown onions. As is. I’m not kidding. (Sometimes I wish I was lol.) Anyway, these buns will still be soft and fluffy the next day. Just store in an airtight container and reheat in your oven or microwave. So good with a bowl of soup.
- 2-3 onions, halved and sliced
- 1 Tbsp oil, for cooking
- 1 bread dough
- 100 g grated cheese
- 1 egg + water, for the egg wash
- butter and flour or baking spray
- Butter a baking pan and dust it with flour (or spray with baking spray). Set aside.
- In a pan, heat the oil on medium-high heat.
- Add the onions and sauté until golden brown.
- Transfer the onions to a plate with kitchen paper to absorb the excess oil. Let the onions cool completely.
- Add the onion and cheese in batches to the dough. The more you add at a time, the tougher it will be to incorporate.
- Divide the dough in 8 equal pieces and place them in a baking pan.
- Let the dough buns rise 1-2 hours or until double in size. In the mean time, preheat the oven to 180C.
- Wisk an egg with about a tablespoon of water. Brush the buns with this egg wash.
- Bake the buns 20 minutes at 180C or until the cheese is golden brown. The dough is cooked when you hear a hollow sound when tapping the bottom of the pan.