Cheddar Swirl Breakfast Buns

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(3 reviews)

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We love these buns. The onion in them mellows and sweetens and is so good. I now usually make them 50% wholewheat. No changes necessary, although a bit of finely chopped ham is still on my to-add list...

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My husband wanted to prepare this for our Sunday breakfast, but hadn't realized that it required two risings. Perhaps the instructions need a caution on this - or (as its called "breakfast buns") - provide instructions for starting the night before.

Aside from that technical glitch, these made a lovely late lunch. Very savory and flavorful. We used part WW flour and they turned out well.

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I love this recippe I have made it several times and it gets better each time. I did substitute olive oil for the butter, I used dried dill for fresh and lowfat cheddar for the cheese. I also tried it with half unbleached flour half white whole wheat and it was also great. The hard part is the 4 hour wait to consume them!

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