After yesterday’s hectic day duty I simply had to go for some therapeutic bread baking to help me unwind. Punching down bread dough until it turns smooth and supple is indeed an excellent exercise for taut muscles and eases stress. This simple recipe from took a fairly short time to proof in our current hot and humid climate. The sharp taste of cheddar cheese blends nicely with the mellow flavour of fresh herbs within the airy texture of these savoury buns. I loved them with a dab of cream cheese for brunch but I really need to experiment with other fillings before deciding which combination I like best.



1 1/2 cups all purpose flour

1/2 cup whole wheat flour

3/4 cup lukewarm water

1 teaspoon caster sugar

1 teaspoon instant yeast

1/4 teaspoon table salt

2 cups grated cheddar cheese

2 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

2 tablespoons finely chopped cilantro

1 egg, room temperature

2 tablespoons olive oil


  • Place 1 cup of  plain flour, water, sugar and yeast into a bowl. Stir with a wooden spoon until a thick batter forms.
  • Cover batter with plastic wrap. Stand in a warm place for 30 minutes, or until frothy. Preheat the oven to 200°C.

  • Spray or brush aluminum muffin cups with butter. Add remaining flours, 1 3/4 cups cheese, salt, herbs, egg and oil.
  • Stir until dough comes together. Turn onto floured surface. Knead for 10 minutes. Add flour until no longer sticky.

  • Place dough into a lightly greased bowl. Cover with plastic and stand for 15 minutes, or until dough is well risen.
  • Punch dough down with your fist. Knead for 2 minutes. Divide dough into 8 small balls. Knead each until smooth.

  • Arrange dough balls in muffin cups. Cover with plastic wrap and allow to stand in a warm place for 20 minutes to rise.
  • Sprinkle with remaining cheese, black pepper and sea salt flakes. Bake for 30 to 35 minutes, or until buns turn golden.

Herb & Cheese