I never thought I would like baking bread, as in crave baking, and not just the eating part. I used to help my Baba, and it seemed like such a big production, with flour everywhere, and then it would get stuck to me, and the tables, chairs, counter top. Even the carpet. All glued on, and pretty much impossible to get off. I liked the wafting aroma created by bread in the oven, and most certainly eating the little chicken-shaped buns she would make... and I would "help"...cough...cough. I was really good at helping put the butter on the bread, plus eating it, I swear! Ok, and then there's the fact, that I haven't eaten a cheese bun since maybe grade 12 or so? Alright, alright, already, there was that one bun in 2003, but I just don't like the inconsistent amount of cheese. I mean really, who are we trying to kid, I am just in it for the cheese! And bought cheese buns, never really seem to have enough cheese, even when everyone else would tell me there is too much cheese; it was mild cheese, and that will never, ever do. Ok, before the hate mail is sent, hear me out - cheddar cheese on its own, is fine mild. Older cheddar cheese, on a cheese bun is just better. Oh, and white cheddar is preferable because I never got over my grade eight science teacher tell us how the dye in the cheese just can't be good for us (and how you can never really replicate the taste of a banana with artificial means, so never order anything banana flavoured, as it can't be real, or therefore good. Not that that has anything to do with cheese). For some reason, I decided that I needed a cheese bun. A really, super good cheese bun. Well actually, many cheese buns, and decided that you need some too. Made with your own glorious hands, and don't worry the dough really does come off... The extra handwashing doesn't hurt so much when your Baba isn't trying to scrub the skin off your hands for you, because she doesn't want your mom to hear about how you walked around with bread dough on your hands. Just trust me. First, you'll have to get some yeast foaming with some honey. You might have a few minutes for a magazine; one with a bit of inspiration. Then there is actually more time, once the bread is rising. But I never wait as long as Baba did; I swear she used to let the dough rise all day! But, I guess that is the perception when I was a wee little pup at six years old. I love the look of this dough, all floury, and just well, poofy. Ok, here's how it works. You'll take some dough, say 2 cups worth, and stretch it out like a pizza pie, but more oblong. Then sprinkle it with a 1/2 cup, or so of cheese, mostly on one of the side lengths of the piece (which will be in the middle of the bun). Roll the dough across the width of itself, starting with the long cheese-covered part. Slice with a very sharp knife, into spirals 2 cm thick. Place the spirals on a cookie sheet, and enhance the final product with yet more cheese. The buns don't really have to be spread this far apart, but do use parchment paper on the cookie sheet. The best part. Cheese Buns with White Cheddar Cheese Yes, this is the same recipe I use for pizza, and calzones too! 1 1/4 cups of warm water 1 1/2 tsp traditional yeast 1 tbsp honey 2 3/4 cups flour (plus more for kneading) 1 tsp salt 2 tsp olive oil 600 g of aged-white cheddar cheese, grated (might leave some extra) 1. Pre-heat the oven as hot as it will go, 550 fahrenheit eat the oven as hot as it will go, and continue to pre-heat for 1/2 hour, before baking. Convection is better; pre-heat on 550 fahrenheit on convection. Turn the convection off, and reduce the temperature to 400 fahrenheit. 2. Make sure the water is warm, but not too warm (read yeast package directions). Dissolve the honey, and then stir in the yeast. Leave it 10-15 minutes, until the yeast has grown considerably. 3. In a large bowl, combine the flour, salt and olive oil. 4. Once the yeast is activated, combine everything together in the bowl. Knead it, if you feel like it. If you're not grumpy or stressed, just do it a little, or a lot if you prefer. 5. Cover the bowl with a towel, and let the dough rise 45min to 1 hour. Knead again. Take some dough, say 2 cups worth, and stretch it out like a pizza pie, but more oblong. Then sprinkle it with a 1/2 cup, or so of cheese, mostly on one of the side lengths of the piece (which will be in the middle of the bun). Roll the dough across the width of itself, starting with the long cheese-covered part. Slice with a very sharp knife, into spirals 2 cm thick. Place the spirals on a parchment-lined cookie sheet, and enhance the final product with yet more cheese. 6. To bake: turn the convection off, and reduce the temperature to 400 fahrenheit. Bake the buns for approximately 10 - 15 minutes, or until just barely golden. Enjoy!