Cheddar Scallion Potato Buns are the fluffiest yeast buns made with mashed potatoes and filled with cheddar cheese, scallions, and fresh dill. The perfect buns for a Sunday brunch!
I recently had the chance to go on a sort of scavenger hunt on a blog I'm very familiar with (and you may be also!!). How did these gorgeous cheddar scallion buns come about and what does it have to do with bloggers C.L.U.E? I was searching for something with potatoes and I found it! So what was this hunt all about?
The hunt was for a group I just became a part of called blogger C.L.U.E. and the blog I was given to search through was my dear friend Lizzy's from That Skinny Chick can Bake!
I know many of you know Lizzy, as do I, for her fabulous desserts (I think chocolate when I think of Lizzy!), but I also know she's part of French Fridays with Dorie (I used to be a part of that group!!)and our baking group: #TwelveLoaves.
So wouldn't you know that her potato recipe I chose was an incredible and perfect loaf she baked for #TwelveLoaves: Potato Bread.
I made the recipe as Lizzy instructed and I have had issues in the past in photographing that perfectly risen loaf. I can't figure out what it is, I think I'm too picky, and I need more practice in photographing loaves, it's that simple.
So I opted for rolls and I thought how to make them a little different. I did a riff on this recipe and used sweet scallions, cheddar and dill in the filling. Can I tell you how amazing that filling combo is?
You may be as crazy as I am for a great bread with cheese. But when you have a great bread, like this potato bread that Lizzy shared, filled with cheddar, scallions and I can't forget to mention all the glorious fresh DILL!
Yes, I think fresh dill is glorious. I know, it's silly. But seriously, the scallions and dill together are so good...add in all that cheddar cheese. Honestly, once it was baked, it seemed like it needed double the cheese. I don't know how I would've rolled it to cut it because it seemed filled enough with the filling as it was.
The blogger C.L.U.E (Cook, Learn, Undertake, Eat) Society meets every month in a game of mystery, intrigue, and fun! We are given a theme and secretly assigned another member's blog; our mission is to hunt through our assigned blog to find a recipe that fits the theme through our eyes. We then head into the kitchen and recreate the recipe and post together on reveal day!
I am always interested in solving a good mystery, so it was only natural that I would be loving this food blogging group: blogger C.L.U.E!,
Potato Recipes from my Blogger CLUE friends:
Check out these fabulous potato or starchy recipes from our March participants!
- Bacon-wrapped Smashed Redskin Puffs by Stacy from Food Lust People Love
- Basil Lime Gin Gimlet by Christy from Confessions of a Culinary Diva
- Cheddar Scallion Potato Buns by Lora from Savoring Italy
- Chicken Pot Pie by Heather from girlichef
- Chocolate, Coconut, Butterscotch and Oatmeal Cake Cookies by Lisa from Authentic Suburban Gourmet
- Slow Cooker Beef and Guinness Pie by Anna from annaDishes
- Smoked Salmon Chowder by Jean from Lemons and Anchovies
- Tchertma (Zucchini and Eggs) by Kate from Kate's Kitchen
Some other bread recipes to enjoy:
- Colomba Italian Easter Dove Bread
- Sourdough Discard Challah Bread
- Psomi Spitiko-Really Easy Greek Bread
- Crusty No-Knead Italian Bread
Cheddar Scallion Potato Buns
- 1 Tablespoon instant yeast I love Red Star Platinum yeast
- ½ cup sugar
- 1¼ to 1½ cups lukewarm water or potato water boiling water from potatoes. Use the larger amount of liquid in drier, winter months
- ¾ cup 12 tablespoons butter, at room temperature
- 2½ teaspoons salt
- 2 large eggs
- 1 cup mashed potatoes from about ½ pound potatoes
- 6½ cups all purpose flour King Arthur preferred
- ½ cup scallion
- 1 ½ cups grated sharp cheddar cheese or provolone
- 2 teaspoons minced fresh dill
- 1 teaspoon salt
- pinch of black pepper
- Beat together all of the dough ingredients, using the paddle attachment of your stand mixer for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl as needed. The mixture should start to become smooth and a bit shiny.
- Switch to the dough hook, and knead the dough at medium speed (only if your mixer will tolerate it) for 7 minutes, stopping to scrape the dough into a ball a couple times.
- Scrape the dough into a ball (it will be sticky), and place it in a lightly greased bowl or large greased plastic bag. Refrigerate overnight, or for up to 24 hours.
- Remove the dough from the refrigerator.
- Punch down the dough. Dump the dough out onto a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the cheddar mixture over the dough, leaving a 1-inch border on the sides. Brush the borders with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal.
- Cut crosswise into 12 generous 1 1/2 inch pieces.
- Arrange 6 pieces in each prepared pan.
- Cover the pans with lightly greased plastic wrap, and allow the dough to rise until comes about 1″ over the rim of the pan. Since the dough is cold, this will take anywhere from 2 to 4 hours
- Heat oven to 350°F.
- Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes.
- Transfer to a wire rack and let cool 10 minutes.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
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