Good but rather heavy buns. I used twice as much parmesan cheese as in the below.
Prep Time 40 minutesmins
Cook Time 30 minutesmins
Author BBC Good Food
700grflour type 00plus 5 tbsp extra for making the crosses and some for kneading
3x 7gr sachets dry active yeast
500mlwarm full fat milk
Mix the flour, the yeast and 2 tsp of salt in a large bowl. Make a hole in the middle, pour in the milk and mix with a wooden spoon. use your hands afterwards to make a soft dough. Knead for about ten minutes and then put back in the bowl.
Cover lightly with a piece of plastic brushed with oil and move it away somewhere warm until doubled in size. Takes about 30 minutes.
Turn the dough out onto a flour dusted top and knead most of the cheddar through the dough. Dust a baking tray with flour and make 12 round buns and put on the tray with 2-3 cm space in between. Cover lightly again with foil brushed with oil and leave to triple in size.
Preheat the oven to 200 C.
Mix the 5 tbsp of flour for the crosses with the parmesan cheese and 5 tbsp of water. Mix this well and put into a piping bag (no nozzle needed) Cut the tip of the disposable bag and pipe crosses on each bun.
Sprinkle the remaining cheddar on top and bake this for 20-25 minutes till golden brown