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Gruyere Rye Buns

A wonderful bun using shredded Gruyere cheese.


In a large bowl, dissolve yeast in warm water. Add oil, honey, salt, 1 cup unbleached white flour, 2 cups rye flour, and 1 cup cheese to yeast. Beat vigorously for 2 minutes.

Beat egg whites until stiff peaks form and fold into dough.

Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the boil. Turn the dough out onto a floured work surface and knead, adding flour a little at a time, until you have a smooth, elastic dough.

Put the dough into an oiled bowl; turn to coat the entire ball with oil. Cover with a tightly woven towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled work surface. Sprinkle remaining 1 cup cheese over the dough. Knead the cheese into the dough slightly – there should be large streaks of cheese visible in the dough. Cover with a towel and let rest on the work surface for 5 minutes.

For crispier buns, sprinkle well-seasoned baking sheets lightly with cornmeal or semolina flour.

Divide the dough in half and shape each half into a 24" long rope. Cut each rope into 10 equal pieces. Place buns 3" apart on prepared baking sheets. Flatten the tops so they’re about 2" high; cover and let rise for 45 minutes.

About 10 minutes before baking, preheat the oven to 400°F.

Just before baking beat egg yolks with olive oil and brush over the tops and sides of the buns. Bake for 15 minutes, or until the internal temperature of the buns reaches 190°. Immediately remove from baking sheets and cool on a rack.

Makes 20 buns.

Gruyere Rye Buns


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Products Used in this Recipe

Baking Aids
Sea Salt

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Flours & Meals
Unbleached All Purpose White Flour

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Flours & Meals
Light Rye Flour

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Flours & Meals
Medium Grind Cornmeal

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Gluten Free
Active Dry Yeast

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