Cheesy Buns

Directions

1. 1
   Combine oil, honey, water, powdered milk and stir together. Stir in egg and set aside.
2. 2
   In the work bowl of a stand mixer fitted with a dough hook, combine the dry ingredients. Turn mixer on low and slowly add the wet ingredients. Increase the speed to medium as the dough starts to come together.
3. 3
   Mix until the dough is soft and pulls away from the sides of the bowl, stopping periodically to scrap the dough off the hook. Add more flour if needed.
4. 4
   Turn the dough out onto a lightly floured work surface and knead a few times. Form into a round, place back in the work bowl, cover with plastic wrap and let rise until doubled in size.
5. 5
   Punch down and knead 2-3 minutes (dough will be soft, smooth and elastic by now), cover let rest for 1/2 hour...relaxing the dough makes it easier when shaping the rounds.
6. 6
   Shape into rounds - approx. 3-1/2 oz. of dough will make 6 large buns. Gently stretch the dough and let it rest a few times until easy to flatten into a 4 inch bun size.
7. 7
   Spray a large Pyrex dish with buttery cooking spray, add the dough rounds, leaving space between the edges of pan and each row of dough rounds.
8. 8
   Spray tops with buttery cooking spray and cover with plastic wrap. Rise until doubled.
9. 9
   Preheat oven to 325 degrees.
10. 10
    Bake for 30 - 35 minutes - NOTE: after 15 minutes of cooking has gone by; add 2 tablespoons of the cheddar cheese over the top of each bun.
11. 11
    Once out of the oven, leave in the Pyrex for about 15 minutes; take a spatula around the edges of to prevent any of the melted cheese from sticking.
12. 12
    Remove to a rack and cool at least 1 hour before splitting.