Ingredients
Method
- In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the top, stir gently, and let sit for 5–10 minutes until foamy and bubbly.
- In the bowl of a stand mixer fitted with the dough hook, add the flour, salt, and garlic powder. Mix briefly to combine.
- Add the foamy yeast mixture, softened butter, and 2 eggs to the flour mixture. Mix on low for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 7–8 minutes until smooth and elastic.
- Add 1 ¼ cups of the shredded cheddar cheese to the dough and knead on low for 1–2 minutes until the cheese is evenly incorporated throughout.
- Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm spot for 1 hour to 1 hour 15 minutes, until doubled in size.
- Punch down the risen dough and turn it out onto a lightly floured surface. Divide it into 12 equal pieces (about 3 ounces each). Roll each piece into a smooth ball.
- Place the shaped buns in a greased 9x13-inch baking dish. Cover loosely and let rise for 30–40 minutes, until puffed and touching slightly.
- Preheat the oven to 375°F. Brush the tops of the buns generously with the beaten egg wash. Sprinkle with the remaining ¼ cup shredded cheddar and dried parsley if using.
- Bake for 20–23 minutes until deep golden brown on top and cooked through. Let cool in the pan for at least 5–10 minutes before serving.
Nutrition
Notes
Storage: Store cooled buns in an airtight container at room temperature for up to 3 days, or freeze in a zip-top bag for up to 2 months. Reheat at 300°F for 8–10 minutes straight from frozen.
Lighter swap: For a slightly lighter, more nutritious option, you can substitute up to half of the all-purpose flour with white whole wheat flour. The buns will have a slightly denser texture but added fiber and nutrients.
Sodium tip: To reduce the sodium content, use unsalted butter (already called for), reduce the salt to 1 teaspoon, and choose a lower-sodium cheddar cheese if available. Taste your dough before the rise and adjust seasoning to your preference.