Herby Everything Cheddar Swirl Buns Recipe
These Herby Everything Cheddar Swirl Buns are soft, cheesy rolls infused with fresh thyme, everything bagel spice, and a hint of crushed red pepper flakes for a subtle kick. Swirled with basil pesto and baked until golden and bubbly, these buns make a perfect savory snack or accompaniment to any meal.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 1 cup warm whole milk
- 1 tablespoon honey
- 2 eggs, beaten
- 2 tablespoons butter, melted
- 1/4 cup basil pesto, homemade or store-bought
Dry Ingredients
- 3 ½ - 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant dry yeast
- 1/2 teaspoon kosher salt
Filling
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
- 2 tablespoons everything bagel spice
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Make the dough: In the bowl of a stand mixer, combine warm milk, honey, beaten eggs, melted butter, 3 ½ cups of flour, instant dry yeast, and kosher salt. Using the dough hook attachment, mix the ingredients until the flour is fully incorporated and you have a smooth dough, about 4-5 minutes. If the dough feels sticky, gradually add up to the remaining ½ cup of flour.
- First rise: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour, or until it has doubled in size, allowing the yeast to ferment and the dough to become airy.
- Prepare the filling: In a small bowl, mix together the shredded cheddar cheese, fresh thyme leaves, everything bagel spice, and crushed red pepper flakes to combine the savory, aromatic flavors for the swirl.
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper to prevent sticking and make cleanup easier.
- Shape the buns: Lightly flour your work surface. Turn the risen dough out onto it and gently punch it down to release excess air. Roll the dough into a 10 x 16-inch rectangle. Spread the basil pesto evenly over the surface. Sprinkle the prepared cheese and herb filling evenly over the pesto, pressing lightly to help it adhere. Starting from the long edge closest to you, carefully roll the dough into a tight log. Pinch the seam to seal the roll and use a sharp knife to cut into 12 equal rolls. Place the rolls cut side up in the prepared baking dish, leaving slight gaps to expand. Cover with plastic wrap and let them rise again for 20-30 minutes, or refrigerate overnight if preferred.
- Bake: Bake the buns in the preheated oven for 20-25 minutes or until the cheese is melted and bubbling and the buns are golden brown. Serve warm for the best flavor and texture.
Notes
- You can substitute dried yeast with sourdough starter if desired, adjusting rising times accordingly.
- Letting the rolls rise overnight in the refrigerator develops deeper flavor and makes morning preparation simpler.
- For a dairy-free option, use a plant-based milk and cheese substitute, and vegan butter.
- Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Reheat buns in a warm oven or microwave to restore softness and melty cheese texture.
