by Heather Schmitt-Gonzalez / Sunday, August 18, 2013
Cheesy Chorizo Buns
I got a good laugh out of that one. I can't give him a hard time, though. He works his butt off (literally) at swim practice twice a day. On average, that's four to five hours a day. I don't blame him for retreating to a cool, dark bedroom and some time on his iPod. It just made me laugh to think that he was mere steps away from me as I kneaded the dough...cooked the chorizo...grated the cheese...and waited for the whole shebang to rise.
They were in the oven when his inquiring (hungry) mind (stomach) forced him back into the daylight.
this video yet? As an avid Instagram
Cheesy Chorizo Buns
by Heather Schmitt-Gonzalez
Prep Time: 2-3 hours, mostly unattended
Cook Time: 35-40 minutes
Keywords: bake bread cheese chorizo
Ingredients (12 large buns)
- 2-1/4 teaspoons yeast (1 packet)
- 1/4 cup lukewarm water (~110° F)
- 2 ounces (1/2 stick / 4 tablespoons) unsalted butter, melted & cooled to lukewarm
- 1 cup lukewarm whole milk
- 1 large egg
- 3-1/2 cups all-purpose flour (scooped & leveled), + more as needed
- 1 teaspoon sea salt
- 1/2 pound Mexican Chorizo, cooked & crumbled (& drained if very greasy)
- 1 cup grated Asadero cheese
- 1 cup shredded Manchego cheese
In a large bowl, stir the yeast into the water, and set aside until it looks creamy, 3-5 minutes. Stir in the butter, milk, and egg; whisk until combined. Add about 3 cups of the flour and salt to the liquids and stir, using a wooden spoon (or in a mixer using dough hook), until it all comes together in a shaggy ball. If it is very wet and sticky, add in a bit more of the flour until it is no longer sticky, but still slightly tacky.
Turn out onto a floured surface and knead until smooth and elastic, ~5 minutes (or do it in the mixer). Form the dough into a ball and place it in a greased bowl. Cover with plastic wrap and allow to rise at room temperature until doubled in size, 60-90 minutes.
Turn out onto a lightly floured work surface. Roll and pat dough into a rectangle that is about 9"x15". Sprinkle the chorizo and cheeses evenly over the top, leaving about a 1/2" border all around.
Starting with the long side, roll up the dough (jelly roll style) as tightly as you can get it. Use a serrated knife to slice the roll into 12 even sections.
Grease a 9"x13" baking pan and set the rolls, cut sides facing up/down, into it. Cover loosely with plastic wrap and allow to rise at room temperature until they have puffed, risen, and basically filled the pan, 45-60 minutes.
Preheat the oven to 375° F during the last 15 minutes of rising time. Remove plastic and slide into preheated oven for 35-40 minutes, or until golden (and intoxicating).
Set on a wire rack for 10-15 minutes before turning the rolls out onto another rack or cutting board. I think they are best the day they are made, eaten warm. If you like, you could wrap the completely cooled rolls tightly in plastic wrap, then slide into a freezer-safe baggie and freeze for up to a month. Remove from wrapping and reheat until hot in an oven set at 350° F.
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.