Looking for a delicious way to use up leftover luncheon meat? Try these Luncheon Cheese Buns! Packed with flavorful diced luncheon meat and cheese, and topped with a savory garlic butter and Parmesan cheese, these buns are a hit with kids and adults alike. Ideal for using up leftovers and making something special!
Recipe
Sweet Stiff Starter
- 30g sourdough starter
- 90g bread flour
- 40g water
- 15g sugar
Dough
- 230g bread flour
- 20g sugar
- 4g salt
- 110g milk
- 1 egg (55g)
- 20g unsalted butter
- All of the sweet stiff starter
Fillings
- Diced fried luncheon meat
- Cheese
Toppings
- Parmesan cheese powder
- Garlic butter (recipe below)
Garlic Butter
- 30g softened butter
- 20g chopped garlic
- 1/4 tsp salt
- Handful of chopped parsley or scallion
Method
- Prepare the sweet stiff starter and use it when it triples, about 7-8 hours at 27-28°C.
- Mix all ingredients except butter until the dough comes together and is strong.
- Add butter in 2-3 batches and knead until fully incorporated, and dough achieves window pane.
- Bulk proof the dough for 2 hours at 28°C.
- Punch down the dough and divide it into 10 equal parts.
- Roll each piece into a smooth ball and let rest for 15 minutes.
- Roll out the dough and wrap with fillings.
- Spray water on the dough and coat with Parmesan cheese.
- Lightly flatten the dough and use a scraper to make 8 slits at the edge.
- Final proof at 28°C for 3-3.5 hours or until dough rises 1.5x.
- Pipe garlic butter in the middle of each bun.
- Bake at 180°C for 15-18 minutes.