Best Make Ham And Cheese Buns Tips: Today I am going to show you a recipe for a cheese bun with ham. Some of you always tell me it’s hard to make bread, so today I will show you that is not the case.

First of all, you will need bread flour, butter, water, instant yeast, egg, salt and sugar for the bread dough.

Put them in a stand mixer, add in sugar, salt, and then instant yeast. Make sure your yeast is away from the salt. And then crack in an egg.

Attach a dough hook to the mixer, and turn on a low speed mode.

Slowly add water in the flour. The key is the ratio. So if you are a rookie baker, I suggest you strictly follow this recipe.

Now forms the ingredients into a dough.

It would be much easier if you have a bread machine or a stand mixer. But you can also use your hand to make the magic.

When the dough comes into shape, transfer it on a working surface. Push the dough downward and outward with the heel of your hand, and then fold the farthest edge over the top of the dough.

Repeat this folding motion. This is the easiest and quickest way to build strong stands of gluten inside a dough.

Best Make Ham And Cheese Buns Recipe Tips

Best Make Ham And Cheese Buns Recipe Tips
Best Make Ham And Cheese Buns Recipe Tips

Now rotate it 90 degrees, and keep stretching and folding the dough.

At first, the dough is very sticky. After 3-5 minutes of kneading, it will become very smooth.

And then, try to stretch the dough and make a thin sheet.

If you can stretch it out into a very thin sheet, add in butter now.

Butter should be softened beforehand. Add in 1/3 first, and wrap it inside the dough.

Knead it again. But this time, you are not building up the protein structure, but to incorporate butter into the dough.

You may find it very sticky at the beginning, but later it will become smooth again with all the butter absorbed in the dough.

You can feel the difference after the butter goes in. Now add in another 1/3 of butter.

Again, wrap it inside and then knead the dough.

You can use the push and fold method here.

If you find it too sticky to work with, scrape dough that sticks to your working surface if necessary.

Repeat this motion like so until all the butter is incorporated into the dough.

It should be very smooth by now, so is your working surface and your hands. Now the fun part, let’s drop the dough.

Drop the dough on your working surface as hard as possible, and the fold it forward. Rotate 90 degrees, drop hard and fold forward again. This motion helps to develop gluten easily and quickly as well.

It also makes the dough softer and smoother. Speed up a bit.

Repeat for 5-8 minutes. Now check the elasticity of your dough.

Gently hold up the edge of your dough.

Gradually stretch it out into a thin sheet.

If you can make it thin enough to see light through it without tearing, and if you then tear it and it ends up with a very smooth hole,

That means your dough is elastic enough to stop kneading.

If you are doing this right, the whole process only takes about 15-20 minutes in total.

Shape it into a ball.

Lightly grease a large bowl with some butter.

Put the dough in and leave it to rise. Cover with cling film.

Under room temperature, about 25C/77F, not too warm, let it rise for 1-2 hours until it doubles in size.

Remember do not let it rise for too long.

Punch the dough down to knock out the air inside.

Transfer it on the working surface.

Press it down flat evenly with your hands to knock out air again.

Roll it back and forth to make sure all the air is out.

Roughly knead it again to make it smooth and shiny.

Shape it into a ball.

Divide the dough into four portions.

Shape each of them into a ball.

Cover with cling film and let them rest for a while.

Five minutes will be enough.

Now let’s do some prep with the other ingredients.

I have grated cheddar cheese, slices ham and 1 egg.

Lightly flour your working surface.

Get one portion of bread dough, press it flat, and then roll it out into an oval shape.

Make it slightly larger than your ham slices.

Place a ham slice on top, and roll it up.

Pinch close the seam side.

And two ends as well.

Next, meet these two ends together.

Again, pinch the seam side.

Rub some flour on your knife, and then slice the dough lengthwise on top.

Do not cut right through, just cut it deep enough to flatten the dough.

Like this.

Now all of them are rolled and flattened. It’s time for a second rise.

You can do it in your oven.

Pour hot water in a roasting pan on a lower level.

The steam provides a warm environment for the buns to rise.

Pop them in the oven. The second rise takes about 30 minutes.

Or wait until they are doubled in size.

Take the pan and buns out, and preheat the oven to 180C/356F.

Now, finishing touches.

Beat an egg.

Brush the egg wash on each bun.

Sprinkle grated cheddar on top of each of them. Right in the middle.

Pop them back in a lower level of your oven.

Bake for about 20 minutes at 180C/356F.

Wait until the cheese melts and the buns become golden, take them of the oven.

Transfer them on a cooling rack immediately.

I garnish them with some dried seaweed powder while they are still warm.

Now they are done.

Put some effort to the kneading and rising process, you will have soft and light buns at last.

Not to mention those rich cheese and ham, nothing tastes better than a warm and delicious bun.

These homemade buns may take you some time and effort to pull off, but they may also teach you a lesson about flour and dough.

You will be very proud to witness the whole process when you transform a sticky and lumpy dough into a smooth and shiny ball.

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