Dough:

Cup of Yum
1. Mix: Place the flour, instant dry yeast, salt, and sugar in a large bowl or in the bowl of the stand mixer. Mix well.600 g all-purpose flour/ 4¾ cups + 1 tablespoon instant yeast + 1 ½ teaspoons sugar + 3 teaspoons fine sea salt
2. Add the lukewarm water (about 40°C/ 105°F) and the grated cheese needed for the dough (300 g/ 10.5 oz). 375 ml water/ 1½ cups + 300 g/ 3 cups from 450 g Cheddar cheese
3. Knead dough: Mix well and knead the dough for about 5 minutes with the hands or about 3 minutes with the stand mixer until smooth and elastic.
4. If you make the dough with fresh or active dry yeast, crumble/sprinkle the yeast in the lukewarm water, add the sugar, and stir gently. Let stand for about 5 minutes, then combine with the rest of the ingredients and knead the dough.
5. Let dough rise: Place the yeast dough in a bowl, cover it with a kitchen towel, and let it rise in a warm place for about 2 hours or until nicely risen (Note 4).

Shape:

1. Preheat the oven to 480°F/ 250°C. Line a baking sheet with parchment paper.
2. Grate the remaining cheese (150g/ 1½ cups) and place it on a large plate. Mix the egg and the milk in a small bowl.remaining cheese + 1 egg + 2 tablespoons milk
3. Cut buns: Form a thick sausage and cut the pieces of dough with a scraper or tear the pieces directly from the dough. You will have 12 buns (Note 5).
4. Knead the dough pieces shortly on the lightly floured surface and shape them into balls.
5. Brush each cheese bun with the egg mixture and roll it into the grated cheese.
6. Let buns rise: Place them on the prepared baking tray. Cover the tray with a clean kitchen towel and let rise lightly for 15 minutes.
7. Bake: Place in the oven and bake for 18-20 minutes or until deeply golden and cooked through. Check after about 10-15 minutes. If they are already very golden, cover them loosely with a piece of aluminum foil to prevent the cheese from getting too dark.
8. Cool: Remove from the oven and let cool on a wire rack.