Stuffed cheesy buns alá Peeta


It’s BBQ season and is there anything better than a good char-grilled steak or some thuringian (german) sausages?

And here is the perfect side dish: Stuffed cheesy buns with bacon! I’ve found the original recipe for Cheesy Buns from the Hunger Games trilogy in the wonderful blog Yammie’s Noshery. I’ve just changed it a bit.


You’ll need:

1 cup (250ml) warm water (be careful, it shouldn’t be too hot)
2 tablespoons yeast (if you’re using dry yeast, please read the instructions on the package, usually you’ll need 3/4 of a pack)
2 tablespoons sugar
2 teaspoons garlic (minced)
1/4 cup (60g) melted butter
1/4 cup (60ml) olive oil
3 cups (360g) all-purpose flour (I’ve mixed 1/3 flour type 405, 1/3 all-purpose flour and 1/3 spelt flour)
2 teaspoons salt
50g Bacon (diced)
grated edam cheese
mozzarella (for cheese and bacon: use as much as you like, the more the better)
fresh herbs, like thyme or oregano


Ok, let’s start. Mix the yeast into the warm water and add the sugar, it will activate  the yeast. After a few minutes add half of the garlic, melted butter and olive oil. Be careful, the butter can be very hot and it would kill the yeast, if you not let it  cool first. Gradually sieve the flour into the yeast and knead well (here you have finally a chance to use the knead hook of your mixer!). Add salt and keep kneading a few minutes further. Cover the bowl with a wet cloth and let it rest at a warm place without any draught for about 30-45 min. The yeast will blow up your dough.

In the meantime you can prepare the filling. Cut the mozzarella in 1 inch chunks, chop the herbs. Mix mozzarella, cheese, bacon, herbs and the rest of the garlic. Preheat your oven to 175°C (360°F). When the yeast mixed has risen well and is not sticky anymore (you can add flour if necessary), knead it one more time but don’t overdo it or the buns won’t be as fluffy as they should be. Divide the dough into 20 pieces (or more or less, depends on how big you want to have them). Stretch every ball a bit and add some of the filling (about one tablespoon). Especially the mozzarella chunks are perfect for the stuffing, they’ll melt well. Fold the dough to enclose the filling. Put them on a baking sheet pinched side down. The buns will rise further in the oven, so make sure there’s enough distance in between. Sprinkle the rest of the filling on top of the buns, you can add some parmesan if you like.

Let those little beauties bake for 10-15min, they should have a nice golden crust and the cheese should develop a yummy colour too. If you like you can brush them with melted butter and let them shine. Let them cool a bit. They are best served warm, then the cheese will melt perfectly. Enjoy!


Unfortunately yeast can be a bitch. On the pictures you see a failed (but very photogenic) attempt. I think I’ve used to much dry yeast, used to less flour and the hot summer day did the rest. The dough was too liquid, and I had to use muffin cases. It looked nice but tasted not that great…  But don’t be afraid, the recipe here ist the right one.


But nonetheless: have fun baking!

It would be great if you’ll show us your results on our Facebook Page!


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