Ingredients

• 3 cups Milk warm (about 110°F)
• 2 Tbsp Sugar
• 2 packets Instant yeast
• 1/2 cup Melted Butter plus extra for brushing
• 5-6 cups Organic Ivory Wheat Flour
• 1 Tbsp Salt
• 1 cup cubed Sharp Cheddar (about 6 oz) 1 cm square cubes, plus extra shredded for topping, if desired

Instructions

1. In a large mixing bowl, combine warm milk and sugar. Sprinkle yeast over milk and let sit for about 5 minutes while the yeast activates.
2. Add the melted butter to the yeast mixture, followed by the flour and salt. Mix until a shaggy dough forms, about 3 minutes on low with a dough hook or 5 minutes by hand. If using a dough hook, increase speed to medium and continue to mix until a very smooth dough forms, another 5-7 minutes.
3. If mixing by hand, place dough on a well floured board and knead until a very smooth dough forms, about 10 minutes.
4. Add cubed cheddar to the dough and knead into the dough until evenly dispersed. Place dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 1 hour.
5. While dough rises, preheat oven 375°F. Lightly oil two 9 x 13-inch baking pans.
6. Once dough has doubled in size, transfer to a lightly floured board. Divide into 14 equal portions, about 3-3 1/2 oz each. Roll each piece into a 6-inch baton (cylinder with pointed ends).
7. Place 7 buns, evenly spaced, in each pan. Cover and let rise in a warm place until almost doubled in size, about 30 minutes.
8. If desired, sprinkle shredded cheddar over each pan. Bake until golden-brown and an interior temperature reaches 190°F, about 20-25 minutes.
9. Brush buns with additional melted butter immediately after removing from the oven. Let cool before dividing and serving.