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Yields:
12 serving(s)
Prep Time:
1 hr
Total Time:
2 hrs 40 mins
This savory bun recipe can be used with so many different fillings—but there’s just something delightful about this cheesy, creamy pimiento version.
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Ingredients
For the savory bun dough:
- 1 cup
whole milk
- 1/4 cup
vegetable oil
- 1/4 cup
sugar
- 1 tsp.
active dry yeast
- 2 1/4 cups
all-purpose flour
- 1/4 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1 tsp.
kosher salt
For the pimento cheese filling:
- 1
batch Savory Bun Dough
- 1 cup
grated sharp cheddar cheese
- 3 Tbsp.
mayonnaise
- 2 Tbsp.
drained diced pimientos
- 1 tsp.
adobo sauce (from a can of chipotles), optional
Kosher salt and black pepper, to taste
- 5 Tbsp.
salted butter
All-purpose flour, for dusting
Directions
- Step 1Make the savory bun dough: Heat the milk, vegetable oil, and sugar in a large saucepan over medium heat until the mixture is warm and the sugar is dissolved, about 2 minutes (do not boil). Set aside to cool to lukewarm. Sprinkle the yeast on top and let sit until it bubbles slightly, about 1 minute.
- Step 2Add 2 cups flour to the yeast mixture and stir until just combined. Cover with a kitchen towel and let rise in a relatively warm place until the dough has doubled in size, about 1 hour.
- Step 3Whisk the baking powder, baking soda, salt, and the remaining ¼ cup flour in a small bowl. Add to the dough and stir, then knead with your hands until completely combined and the dough is elastic and not too sticky, about 2 minutes. Use the dough right away or place in a clean bowl, cover with plastic wrap and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
- Step 4While the dough is rising, make the filling: Mix together the cheddar, mayonnaise, pimientos, adobo sauce (if using), and a pinch each of salt and pepper in a medium bowl. Set aside.
- Step 5Melt 3 tablespoons butter in a small saucepan and keep warm. On a floured surface, roll out the dough into a 10-by-15-inch rectangle with a long side facing you. Spread the pimiento cheese mixture evenly over the dough.
- Step 6Beginning with the long side farthest from you, use both hands to slowly roll the dough toward you, being careful to keep the roll tight (it’s OK if the filling oozes out a bit). When you reach the end, pinch the seam together. Transfer to a cutting board and, with a sharp knife, cut into 12 slices. Brush a 9-inch round cake pan or deep-dish pie pan with 2 tablespoons of the melted butter. Place the buns cut-side up in the pan. Brush the tops of the buns with the remaining tablespoon of melted butter.
- Step 7Cover the pan with a kitchen towel and let rise at room temperature until puffy and nearly doubled in size, at least 20 minutes. Meanwhile, preheat the oven to 375˚.
- Step 8Uncover the buns and bake until golden brown, 20 to 25 minutes. (Don’t allow the buns to become overly brown.) While the buns are baking, melt the remaining 2 tablespoons butter. When the buns come out of the oven, generously drizzle with the butter, getting it all around the edges and over the top.
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