Cheese Buns

Combine the water and buttermilk and whisk in the yeast until dissolved.

In a separate mixing bowl, whisk the flour, salt, and sugar together.

Pour the yeast mixture and the melted butter into the dry ingredients. Use the mixer's paddle attachment and mix on the lowest speed for 2 minutes.

Let the dough rest for 5 minutes.

Switch to the dough hook and mix on medium-low speed for 3 minutes, adjusting with flour or liquid as needed.

The dough should be soft, supple, and tacky but not sticky.

Add the onions and mix on the lowest speed until the onions are evenly distributed.

Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments, then form the dough into a ball.

Place the dough in a clean, lightly oiled bowl and cover the bowl with a damp, clean dishtowel.

Let the dough rest at room temperature for 60 to 90 minutes, until it doubles in size.

Transfer the dough to a lightly floured work surface dust with flour, then use a rolling pin to roll it into a rectangle about 40cm by 60cm.

Spread ¾ of the cheese over the surface and roll the dough up to form a log.

Cut the log into 3 to 4cm slices to make spiral rolls; place spiral rolls about 2½cm apart in greased round pans or on a parchment-lined sheet pan.

Cover loosely with a clean, damp tea towel, then let the dough rise at room temperature for about 90 minutes, until increased to about 1½ times its original size.

About 15 minutes before baking, preheat the oven to 180°C.

Sprinkle the remaining cheese over the buns.

Bake for 10 minutes, then rotate the pans and bake for a further 10 to 15 minutes.

The bread is done when it’s a deep golden brown and the internal temperature is above 85°C in the center.

Remove from the pans and cool on a wire rack.