You can’t go wrong with either of the following two things: cheese stuffed bread, or fandom-inspired recipes. This recipe is both, so I don’t know what the hell you’re waiting for. 😛
These cheese buns are supposedly Katniss’ favorite food that Peeta makes in the Hunger Games, and if they’re anything like I do them, I can see why. Warm, melty mozzarella inside garlicy, butter and herb topped dough with more cheese on the outside = all sorts of nommery. And a great snack, too. They absolutely HAVE to be warm, though, otherwise they’re not as good.
Peeta’s Stuffed Cheese Buns
- 1 c warm water (I used warmish water from the tap)
- 2 T yeast (2 packages, use whatever you have handy)
- 2 T sugar
- 2 t garlic powder
- ¼ c melted butter (plus a few t extra for topping)
- ¼ c olive oil
- 3 c flour
- 2 t salt
- appx 8 oz fresh mozzarella
- parmesan cheese (how much you’ll use depends on you)
- fresh herbs to mix with the melted butter (I used oregano and marjoram)
Combine your water and yeast in your mixing bowl, and let sit for about five mintues. It should be frothy by the time you get back. Then, add everything except the salt (sugar, garlic powder, melted butter, olive oil, flour), and mix until combined. If you’re one of the lucky fuckers out there who owns a stand mixer, you can use one of those. Don’t have one? Get a wooden spoon and your hands. Then, add your salt.
Proceed to knead for ten minutes (I used my bowl, as it was large enough, and the kneading felt satisfyingly like punching faces), and then cover and let sit for a half hour. Pictures one and two are what your dough should look like before and after.
Take your fresh mozzarella, and tear chunks off (however much you want, but careful that you don’t do too much, or it’ll explode out the bun, as you’ll see later). Place the chunk at the center of a piece of torn dough, and pinch together your dough, so that you have a nice ball. Place on a lined baking sheet, sprinkle some parm on top, and repeat until your sheet is filled. While this is happening, preheat your oven to 375 (350 if it’s a hot little bitch like mine).
Bake your buns for about 13 minutes (this seems to be the sweet point for getting perfect golden buns, and not too much cheesesplosion), and then remove from heat. If you have too much cheese, or didn’t pinch your dough well enough, you may have a cheesesplosion along the lines of picture 4 above. This is okay. Just means more cheese for you later. 😉
Let your buns rest for five minutes. While this is happening, melt a few T of butter, and then combine with a sprinkle of fresh oregano and marjoram, and garlic powder. As soon as the buns are cooled a bit, brush the buttered herb topping on top!
What happens when you take a bite into them are the last two pictures. Glorious, cheesy goodness. 8D
So, I made these again yesterday and added smoked cheddar on top in addition to the parmesan. Made it even more amazing.