Dill and Cheese Buns
Soft yeast buns kneaded with fresh dill and Emmental cheese, optionally stuffed with a green olive. Preparation time: 55 min (excluding rising and cooling time).
⏱️ Prep: 55 min🍳 Cook: 30 min🍽️ Makes 12
Ingredients
| 250 ml | fresh milk | |
| 1 cube | fresh yeast | |
| 0.5 tsp | 2.5 ml | brown sugar |
| 500 g | flour | |
| 1 tsp | 5 ml | salt |
| 3 tbsp | 45 ml | olive oil |
| — | black pepper | |
| 1 bunch | dill | |
| 120 g | grated Emmental cheese | |
| — | flour (for handling) | |
| 12 | pitted green olives (optional) | |
| — | fat (for the form) | |
| 1 tbsp | 15 ml | fresh milk (for brushing) |
Instructions
- Warm the milk until lukewarm. Dissolve the yeast and sugar in it and leave to rise 15 min.
- Knead them for 3-4 minutes into a smooth dough together with the flour, salt, olive oil and a little black pepper. Cover it and leave 1 h in a warm place to rise.
- Wash the dill, shake off the water, tear the leaves and chop them finely. Knead them into the dough together with 80 g of the cheese.
- Divide the dough into 12 portions over a little flour. Shape round buns and, if desired, place a drained olive in the middle of each. Arrange the buns tightly next to one another in a greased baking form (20-22 cm diameter), cover it and leave another 30 min to rise.
- With a brush coat the buns with fresh milk, sprinkle them with the remaining cheese and bake 30 min in an oven preheated to 200° C until golden-brown. Leave them to cool.