Chedda’ Chive & Chili lock down

I confess. It’s true. I am guilty as charged! This recipe is neither healthy, nor easy, nor local (per say), nor is it allergen friendly. What it is however is kickin’ and cheesy and wrapped in gooey organic goodness. I found a recipe online somewhere for Apple Walnut Cinnamon roll cupcakes, and I made a version of these at work the other day, and while working with the dough I kinda fell in love with it’s silky elastic-y body. And so in another effort to make interesting lunch treats for my daughter I decided to make a savory take on the sweet buns.

This is defiantly more of a Sunday afternoon recipe than an after work ordeal. It takes time and love and a few cups of tea before you get to enjoy the fruits of your labor, but somehow when you get there it’s all worth it. 

Start by warming 2 cups of 2% milk, put the milk in your bowl of your mixer along with 1 tbsp yeast, and 1/3 cup of cane sugar. Allow this to sit around for about 5 minutes while you get the rest of the ingredients together. You’ll need 1/4 cup of butter at room temperature, 2 eggs, 2 tsp fine sea salt, and 6.5 cups of good quality organic flour (I used 2.5 cups of whole wheat, and 4 cups of unbleached white).

After your yeast has set for a few minutes you can add 2 cups of flour and mix on medium for 2 minutes. Then add your room temperature butter, eggs and salt, mix for 2 more minutes. Now slowly add the remaining flour 1/2 a cup at a time. DONT RUSH THIS, allow each addition of flour to combine for a time before the next. Once everything has come together into a sticky mix, remove your mixing paddle and add a dough hook, work the dough on low for 2 minutes (if you don’t have a mixer or a dough hook just continue on to the next step but kneed longer). Now kneed the dough on a well-floured surface for 2 minutes or 5 if you are skipping the dough hook step. Let the dough ball rise in a bowl uncovered for 40 minutes. DO NOT PUNCH DOUGH, and make sure it isn’t resting in a cold place; room temp or a little warmer is best.

After 40 minutes preheat your oven to 350º. Get your work surface ready by dusting with more flour. Using a rolling pin you want to roll out your beautiful puffed dough into a large rectangular sheet, about 1/2” thick. Now comes the fun part cover the entire surface with your filling be it sweet n nutty or savory. Today I used about 3 tbsp of nice grainy mustard spread on first, then topped with 3 green onions and 1 jalepeno both chopped finely. On one side of this I added about 1/2 cup of sliced shaved ham for my meat lovers, while leaving the other side veggie for me. Cover the works in a good amount of strong sharp grated cheese, likely I used about 1.5 cups of cheese. Finish with freshly ground pepper.

Starting from the bottom, roll your sheet dough into a big fat log then slice into 1-2” sections.  You can bake these on a parchment-lined sheet, or you can cook them in well oiled muffin tins. Brush the tops with melted butter or an egg wash, I have used both and they both produce a nice golden finish. Bake for 20 minutes or until dark golden brown. Allow buns to rest on hot tray for at least 10 minutes before serving… if you can keep sneaky hands away that long.

* If you are interested in the sweet version the filling was simply 1 c sugar, 1 c brown sugar, 3 tbsp cinnamon, 1 c walnut, 2 c chopped apple. These look lovely baked in a muffin tin then drizzled with a lemon cream cheese icing.

I plan to do a blue cheese and walnut version soon! Also I suspect this slinky dough would be really nice as a pizza dough, I might omit the sugar, but I think it will make an appearance with tomatoes sauce and buffalo mozza soon.

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