Rosemary-Gruyère Buns

Oxmoor House
Rosemary-Gruyere BunsRecipe
Oxmoor House
These ultimate savory yeast rolls–bedecked with crispy cheese and studded with flavorful chopped rosemary–are the perfect companions for tender roast beef.
1 1/2 dozen


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1 1/2 cups milk
1/2 cup butter, divided
1/4 cup warm water (100° to 110°)
1 tablespoon sugar
1 (1/4-oz. package active dry yeast)
1 tablespoon chopped fresh rosemary
2 teaspoons salt
1 teaspoon freshly ground pepper
2 large eggs
2 1/2 cups (10 oz.) shredded Gruyère cheese, divided
5 to 5 1/2 cups all-purpose flour
1 large egg, beaten


Hands-on: 30 Minutes
Total: 2 Hours, 30 Minutes

1. Cook milk and 1/4 cup butter in a saucepan over medium-low heat 3 to 5 minutes or until butter melts, stirring occasionally. Let cool to 115°.

2. Meanwhile, combine warm water and next 2 ingredients in a 1-cup liquid measuring cup; let stand 5 minutes.

3. Beat milk mixture, rosemary, salt, pepper, and 2 eggs at medium speed with a heavy-duty electric stand mixer until blended. Beat in 2 cups cheese and yeast mixture. Gradually beat in 5 cups flour. Beat at medium speed 3 minutes.

4. Turn dough out onto a floured surface, and knead until smooth and elastic (about 5 minutes), adding remaining 1/2 cup flour as necessary to prevent sticking. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, about 1 hour, or until doubled in bulk.

5. Punch dough down; turn out onto a lightly floured surface, and knead 2 or 3 times. Divide dought into 18 equal portions. Shape each portion into a 2 1/2-inch oval. Place rolls 1 1/2 inches apart on lightly greased baking sheets. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

6. Preheat oven to 400°. Brush beaten egg over tops of rolls; sprinkle with remaining 1/2 cup cheese. Bake at 400° for 15 minutes or until golden brown.

7. Melt remaining 1/4 cup butter; brush over rolls.

Created date

July 2013