Every morning has the potential to be a good one when you have a handful of morning buns. Last time, I made a full on sweet version with cinnamon, here. This time, I was craving something savory, slightly crusty on the outside, moist and chewy on the inside. And, it had to be bursting with flavor. After some trials, we were able to achieve the texture I was looking for and the tang of white cheddar combined with fresh thyme and salty green olives sealed the deal. Indeed, this was a good morning.
Savory Morning Buns: White Cheddar and Green Olive
Yield: 6 buns
½ cup warm milk
1 tablespoon + 1 teaspoon dry active yeast
1 cup all-purpose flour
¾ cup + 2 tablespoons bread flour
2 tablespoons butter, melted
¼ teaspoon fine sea salt
6 oz white cheddar cheese, shredded
3 oz green olives, halved
3 sprigs fresh thyme, cleaned and picked
In a small mixing bowl, combine the warm milk, yeast, and 2 tablespoons bread flour. Mix well and set aside for 30 minutes.
In a large mixing bowl, combine the all-purpose flour, remaining bread flour, egg, melted butter, and salt. Dough will be shaggy and a little dry at this point. When the 30 minutes are up, add the milk mixture and stir until dough becomes smooth. If the dough is too wet, add 1-2 tablespoons additional bread flour to achieve a semi-tacky texture. It should be very moist but not sticky.
Place back into the large mixing bowl and cover with plastic wrap for 1 hour. It is ready when the dough looks spongy has almost doubled in size.
Preheat oven to 375 degrees Fahrenheit. Butter a 6-cup muffin tin.
Place dough onto a floured work surface and gently roll out to a 12” x 7” rectangle with the long side parallel to you. Place layer the filling beginning with the cheese, then olives, and sprinkle with thyme.
Beginning with the long side closest to you, gently roll the dough by tucking the edge inward and finish with the seam on the bottom.
Slice the roll into 2” thick sections and place one coil, cut side up into each cup of the greased muffin tin.
Brush with melted butter and sprinkle flaked sea salt on top.
Bake for 20 minutes until golden brown. Cool on a wire rack and enjoy immediately.
*To make ahead, prepare everything up to placing cut coils into the muffin tin. Cover with plastic wrap and keep refrigerated until 1 hour before baking. Once they are at room temperature, brush with melted butter, sprinkle salt, and bake.