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.