Parmesan-Cheddar and Scallion Buns

by Carey of Petite Kitchenesse

Ever since I was young, I’ve had a serious sweet tooth—I was addicted to cotton candy jellybeans, the majority of my mother’s baked goods, and all things chocolate. I would use my massive collection of Legos to build various candy-hiding devices, and then devour my secret treats at night when I was supposed to be asleep. So much sugar. So many cavities.

But lately, my sweet tooth has been eclipsed by a desire for savory things. I’ve put bacon in cookies, and switched out the cinnamon-sugar mixture I’ve seen in pull-apart breads for cheese and herbs. And I’ve been dreaming about doing a savory take on a cinnamon bun, which gave rise to these delicious rolls.

These Parmesan-Cheddar & Scallion Buns are reminiscent of cinnamon buns in the preparation and baking methods. I love rolls that rise and bake together into one mass, yielding those soft, bready edges once you’ve separated them all out. And rolls with a spiral of yumminess inside? Even better.

I had a garden full of scallions that were begging to be eaten, which paired perfectly with the Wisconsin Cheddar and Wisconsin Parmesan I’d decided to use. (I’d also suggest the use of Wisconsin Smoked Cheddar in these rolls, as it can add a delightfully unexpected flavor.) I have used my favorite dinner roll recipe for the dough, but feel free to substitute one you like better.

This recipe yields a good deal of rolls (around two dozen). If you aren’t feeding a large number of people, you can freeze the leftovers and reheat them for a couple of minutes in a microwave. They’re tasty enough to eat without butter, but I’m a firm believer in the more butter, the better. Enjoy!