3 Types of Buns Made From Cheese Dough

Cheese dough is a very versatile ingredient. Although it is made with hard cheese, it is quite neutral — neither savory nor sweet. The consistency of the cheese dough resembles shortbread dough, but it is softer, thinner, and very tender. Above all, it is very comfortable to work with because it does not stick together and rolls out well. Besides, it does not need eggs and is a great base for tart or pot pie.

You can put both savory (meat, mushrooms, cabbage, cottage cheese with herbs) and sweet (fruits, berries, thick cream) filling into the dough. In other words, you can use the same dough to make savory buns for the main course and sweet pies for dessert. We have prepared 3 easy and detailed recipes for you to try out!

Buns From Cheese Dough

The ingredients listed below make approximately 20 buns. They turn out soft and layered, with a golden, crispy crust.

Ingredients:

For the cheese dough:

• 4 ¼ oz (120 g) hard cheese
• 5 ¼ oz (150 g) butter
• ⅓ tsp salt
• 9 ¼ oz (260 g) wheat flour
• 5 tbsp cold water

For the three types of filling:

• 5 potatoes
• 1 ⅛ lb meat (500 g)
• 2 onions
• 2 tbsp sunflower oil
• Salt, pepper to taste
• 2 tbsp milk
• 2 beams of dill
• 1 tbsp lemon juice
• 2 apples
• Sesame seeds to taste
• Sugar to taste
• Ground cinnamon to taste

Instructions:

1. Grate hard cheese on a fine grater. Sift 9¼ oz of wheat flour on the table. Add cold cubes of butter, salt, mix with cheese flakes and rub the mass into crumbs with your hands.
2. Pour in 5 tbsp of cold water and knead the dough. Wrap the lump in a plastic wrap and refrigerate for 1 hour.
3. Meanwhile, prepare the two types of filling for savory buns. Separately boil meat and potatoes until cooked. Fry chopped onions in sunflower oil until golden brown. Finely chop two beams of dill.
4. Make minced meat using a grinder, mix with half the fried onions and half the dill, add salt and pepper to taste. After that, mash the potatoes using a masher, mix with the remaining onions and dill, add salt and pepper to taste.
5. For the sweet filling, grate peeled apples on the coarse side of a grater, put them in a separate container, mix with lemon juice, add sugar and cinnamon to taste.
6. Remove the dough from the refrigerator, roll it into a flat, 4–5 mm thick sheet on a work surface sprinkled with flour. Cut out circles using a glass. Put in the filling and pinch the edges (like dumplings).
7. Place savory buns on a baking sheet lined with parchment, brush with milk, sprinkle with sesame seeds. Brush apple buns with milk, as well, and sprinkle them with sugar. Bake in the oven preheated to 360°F for 35 minutes.

Serve meat and potato buns on their own, or with sour cream or ketchup. Similarly, you can also make crispy cheese sticks, cookies, and homemade chips from the dough. Store raw dough in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.