Cheese and Garlic Chelsea Buns

STEP 1: MIX THE DOUGH

In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, instant yeast, sugar and 1½ tsp salt. Add the warm milk, warm water and egg and mix on low until no dry flour remains. Add the 3 Tbsp softened butter and mix until it disappears into the dough.

STEP 2: KNEAD TO THE WINDOWPANE STAGE

Knead on medium speed for 10 minutes (about 15 minutes by hand) until the dough is smooth and elastic and a small piece stretches thin enough to let light through. This full gluten development, with bread flour and a lighter enrichment, gives the bread its chew.

STEP 3: FIRST PROOF

Shape the dough into a ball and place it in a mixing bowl greased with the 1 tsp olive oil. Cover and proof in a warm spot for 60 to 75 minutes, until doubled in size.

STEP 4: ROAST THE GARLIC

While the dough proofs, heat the oven to 400°F. Set the 3 trimmed garlic bulbs on a sheet of foil, drizzle with the 1 Tbsp olive oil, wrap tightly and roast for 40 to 45 minutes, until soft and golden. Cool slightly, then squeeze the cloves from their skins and mash to a paste.

STEP 5: MAKE THE GARLIC HERB BUTTER

In a mixing bowl, beat the ½ cup softened butter with the mashed roasted garlic, 6 grated raw garlic cloves, 3 Tbsp parsley, chives, English mustard powder, ½ tsp salt and black pepper until smooth. The roasted garlic gives depth and the raw garlic gives a sharp note that carries through the bake.

STEP 6: ROLL OUT THE DOUGH

Punch down the dough. On a surface dusted with extra bread flour, use a rolling pin to roll it into a 16 x 12-inch rectangle with a long side facing you.

STEP 7: FILL

Spread the garlic herb butter evenly right to the edges, leaving a bare 1-inch strip along the far long side. Scatter the cheddar evenly over the butter and press it in lightly.

STEP 8: ROLL AND CUT

Roll up tightly from the near long side and pinch the seam closed. Cut into 12 equal slices with a sharp knife or dental floss.

STEP 9: SECOND PROOF

Arrange the slices cut side up in the lined pan in 3 rows of 4, just touching. Cover and proof for 40 to 50 minutes, until puffy and pressed together and a floured fingertip leaves a dent that slowly springs back. Toward the end of the proof, heat the oven to 375°F.

STEP 10: DOUBLE EGG WASH

Beat the egg with the 1 Tbsp milk and a pinch of salt. Using a pastry brush, brush the buns all over, working the wash into the spirals. Leave for 10 minutes, then brush again. The double wash gives a deep, glossy golden color.

STEP 11: BAKE

Bake for 25 to 30 minutes, until deep golden brown. Tent loosely with foil if the cheese at the edges browns too quickly. A center bun should read 195°F on an instant-read thermometer; stopping short leaves the crumb soft and short rather than chewy.

STEP 12: MAKE THE FINISHING GARLIC BUTTER

While the buns bake, melt the 3 Tbsp butter in a small saucepan over low heat. Add the 4–6 grated garlic cloves and cook for 30 seconds, just until fragrant. Remove from the heat and stir in the 1 Tbsp parsley.

STEP 13: FINISH AND SERVE

Brush the finishing garlic butter over the hot buns and scatter with flaky sea salt. Cool in the pan for 15 minutes, then lift out on the parchment and serve warm for pulling apart.