Gunn's Cheese-Onion Buns

 


Winnipeg is home to one of the best bakeries in Canada -- Gunn's, a three-generation, family-run business in the city's North End. Sheer deliciousness characterizes its breads and pastries, as these voluptuous cheese and poppy seed-swirled, onion-topped buns attest.

Ingredients

2 tablespoons (25mL) granulated sugar
2 cups (500mL) warm milk
1 pkg or 1 tablespoon (15mL) active dry yeast
1/3 cup (75mL) granulated sugar
3 eggs
1/3 cup (75mL) vegetable oil
2 teaspoons (10mL) salt
6 1/2 cups (1.625L) all-purpose flour
2 tablespoons (25mL) butter, melted
3 cups (750 mL) shredded old Cheddar cheese
1/4 cup (50 mL) poppy seeds or onion seeds
2 onions, sliced
1/2 cup (125mL) (approx) mayonnaise

Directions

In a small bowl, dissolve 2 tablespoons sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl and using electric mixer, beat together 1/3 cup (75mL) sugar and 2 of the eggs for 7 minutes or until thick and pale yellow. Stir in yeast mixture, oil and salt. With wooden spoon, stir in enough of the flour to make firm, slightly sticky dough.

Turn out dough onto lightly floured surface; knead for 10 to 12 minutes or until smooth and elastic, adding flour as necessary. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 2 hours.

Punch down dough; turn out onto lightly floured surface. Knead into ball. Divide in half. Roll out each half into 16- x 12-inch (40 x 30 cm) rectangle. Brush each with half of the melted butter, leaving 1/2-inch(1 cm) border uncovered; sprinkle each with half of the cheese and poppy seeds. Beat remaining egg; brush some lightly over long edges.

Starting at long side, roll up tightly; pinch seam to seal. Cut into 2/4-inch (2 cm) thick slices; place about 2 inches (5 cm) apart on greased baking sheet. Cover and let rise in warm draft-free place until doubled in bulk, 1 1/2 to 2 hours.

Brush lightly with remaining egg; sprinkle with sliced onions. Brush on / Top each with 1 teaspoon (5 mL) mayonnaise. Bake in 350℉ (190℃) oven for 20 to 30 minutes or until golden brown and buns sound hollow when tapped on bottom. Remove from pan; let cool on racks. Makes 20 buns.

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