Cheddar swirl breakfast buns from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 49) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on June 15, 2023

    I made a 1/2 recipe for 6 buns in a 8" square pan and although they might be easier to space in a 9" round, they held their shape no problem. I used a very good extra old cheddar, fresh dill and I tore up & scattered the last of some prosciutto over the cheese layer. The dough comes together really quickly and as long as you factor the 4 hour total rise time ( 2 hours before filling/shaping and then again after placing in the pan), the actual hands on time seemed pretty minimal to me. We both really liked them and I will make these again for sure (and likely always include the prosciutto).

  • Yildiz100 on December 31, 2018

    I was also not excited about these. I LOVE the idea of a savory breakfast bun since I don't eat sweets in the morning, but somehow, these just fell flat for me. Like texannewyorker, we ate what we made, but wouldn't bother again.

  • texannewyorker on September 14, 2016

    I was really disappointed in these. I mean, not to the point they went uneaten or anything, but just didn't live up to the hype at all. The dough was super easy to work with, but I followed instructions exactly and the cheddar flavor wasn't very pronounced and the buns got all misshapen in the oven. Not terrible, but definitely wouldn't bother with them again.

  • thefritschkitchen on January 14, 2016

    My husband loves these and promises to do all sorts of chores if I will only a bake a batch. I always put them off, because they seem like a lot of work, but then I will make them and remember that they aren't too labor intensive at all. Plus, you can freeze them before baking, and just bake off a few as needed!

  • Rutabaga on November 15, 2014

    These buns are ideal for breakfast or alongside soup at lunch or supper. The onions and cheese meld together perfectly, and fresh or dried dill can be used. Next time, I'm interested in mixing some whole wheat flour in with the white, and also putting the buns in a smaller baking pan, one where will nestle together as they rise and bake. Mine were spread apart on a half sheet pan, so didn't keep their shape as nicely as Perelman's.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.