Cheesy Beehive Buns

Cheesy Beehive Buns

YIELD: Makes 6 servings


For Cheesy Beehive Buns:

3/4 cup - whole milk

2 T - wildflower honey

2 tsp. - instant yeast

2 T - vegetable oil

2 cups - all-purpose flour

2 tsp. - baking powder

1/2 tsp. - kosher salt

2 T - softened cream cheese

1/3 cup - finely grated sharp cheddar cheese

1/4 cup - finely grated mozzarella cheese

1 each - whole egg

1 T - water, whisk with whole egg for egg wash

2 T - melted unsalted butter

1 each - mashed roasted garlic clove

1 1/2 T - wildflower honey

1/2 T - water

1/4 tsp. - everything bagel spice

to taste - cracked black pepper

1 T - everything bagel spice

1 tsp. - chopped chives

1 cup - honey cheese butter, recipe below

For Honey Cheese Butter:

1/4 cup - unsalted butter

2 tsp. - wildflower honey

1/2 cup - finely grated sharp cheddar cheese

1/4 cup - softened cream cheese

1/8 tsp. - worcestershire sauce

1/4 tsp. - granulated garlic

1/8 tsp. - paprika

to taste - kosher salt

to taste - cracked black pepper

1 tsp. - chopped chives


For Cheesy Beehive Buns:

In a small mixing bowl - combine milk, honey, yeast, and oil. Whisk together and set aside to allow yeast to bloom. Sift flour into a large mixing bowl (or stand mixer fitter with a dough hook) along with baking powder and salt. Slowly stream in bloomed yeast mixture, mixing slowly until incorporated fully, then knead with dough hook for 5-8 minutes, until dough becomes elastic. Adjust if dough becomes too sticky by adding more flour or adding a bit more milk if it becomes too dry. Tightly cover with a towel or plastic wrap and let rise for 1 hour (or until dough has doubled in size).

Meanwhile, mix together cream cheese, cheddar, and mozzarella until incorporated. Set aside.

Dust a cutting board or clean work space with flour and turn dough out onto prepared surface. Portion dough into 23.75 g (0.80 oz) balls. Roll each portion of dough to 1/4-inch thick and fill with a 1/2 teaspoon of the cheese mixture. Stretch the sides of the dough up around the cheese mixture, and seal, pinching to close at the top. Repeat with remaining dough, holding under a damp towel so the dough doesn't dry out.

Generously grease a baking dish (or cast-iron). Tightly roll each dough piece to completely seal in filling. Place seamside down in prepared dish, arranging snugly into a "honeycomb" pattern so each dough ball forms a hexagonal shape. Cover and let rise for another 30-40 minutes until dough has risen.

Preheat oven to 350˚F. Remove towel and gently press down dough with a spoon or clean index finger to further create a hexagon/honeycomb shape. Liberally brush buns with egg wash, making sure to get into each crevice. Bake buns for 25-30 minutes until golden brown and cooked through (190˚F when temped with a thermometer).

While the buns are baking make the garlic honey glaze by combining the butter and roasted garlic paste into a pot and bringing to a simmer over medium-low heat. Cook until golden and nutty in aroma (about 5 minutes). Stir frequently so garlic doesn't burn. Drizzle in honey, water, and everything bagel spice. Reduce heat to low and stir to incorporate, cooking for another minute or two. Cool to room temperature but keep fluid for brushing on buns.

Remove the buns from the oven and immediately brush with garlic honey glaze and sprinkle generously with everything bagel spice mixture.

Unmold the cheesy beehive buns onto desired serving dish and sprinkle with chives. Place ramekin of honey cheese butter next to buns. Serve immediately.

For Honey Cheese Butter:

Melt butter in a small pot or saucepan over medium-low heat until golden brown and nutty. Stir in honey and remove from heat. Cool to room temperature. In a medium bowl - mix together remaining ingredients until smooth. Stir in cooled honey brown butter and season to taste with salt and pepper. Portion into a ramekin and garnish with chopped chives.