Cheddar Swirl Breakfast Buns

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!

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.

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...