Buns with Cheese for Beer

The recipe for beer cheese buns is very simple. Dissolve yeast in warm water, add softened butter, sugar and salt. Mix everything and gradually add the sifted flour, leaving one tablespoon for kneading. Remove the dough in a warm place for 1.5 hours.

Once the dough has risen, turn it out onto a cutting board dusted with flour. Divide the dough into small pieces, approximately 16 pieces. Roll the pieces into balls, cover and set aside for 15-20 minutes.

While the dough is rising, you can work on the filling. Grate the cheese on a coarse grater, cut the tomatoes in half, and then thinly slice.

Make a cake out of the risen ball of dough. Separate 2/3 cup from the cheese and set the rest aside for later use. Put a small amount of grated cheese and a slice of tomato on the tortilla. Connect the edges and form buns.

Line a baking sheet with parchment paper and place the prepared buns on it, seam side down. Let the buns stand for 15 minutes, and then brush with beaten egg.

Bake the buns at 220°C (430°F) for 25 minutes. Remove the finished buns from the oven and immediately sprinkle with the remaining grated cheese.