Hurry-Up Cheese Buns
Yield
1 batchPrep
20 minCook
30 minReady
3 hrsLow Fat, Low in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | jars |
cheddar cheese, very old, sharp
|
*
|
| ½ | cup |
water
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | jars |
cheddar cheese, very old, sharp
|
*
|
| 118 | ml |
water
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
|
Directions
Combine yeast and 1 cup flour in a medium mixing bowl; set aside.
Combine cheese spread, water, shortening, sugar, and salt in a small saucepan; heat to 105 to 115 degrees, stirring constantly.
Add cheese mixture and egg to yeast mixture; beat ½ minute at low speed of an electric mixer, scraping sides of bowl.
Beat 3 minutes at high speed.
Stir in remaining 1 cup flour.
Turn dough out onto a lightly floured surface, and knead 1 to 2 minutes.
Shape dough into 12 balls.
Place in well-greased muffin pans.
Cover and let rise in a warm place (85 degrees), free from drafts, 1½ hours or until doubled in bulk.
Bake at 350℉ (180℃).
