Butter Buns, Cheddar and Chutney.

Answer me this – is there anything better than freshly baked bread right out of the oven? I didn’t think so. Ahh, bread. The ultimate savory baked good. I totally understand why folks might shy away from making it at home – it seems scary – you have to buy yeast, there are vague rising times, there’s kneading involved and what exactly does “double in size” mean!? Listen, I get it, it can be confusing! But I’m also going to tell you just how rewarding it is to make bread from scratch. Once you start there’s no going back – it’s addictive. It’s also really not too difficult. I’ll share helpful tips and tricks along this bread making journey and you’ll get the hang of it in no time. I promise.

Let’s start small. As in these cute little butter buns. They might be known as the quintessential dinner roll but why not use them to make the perfect afternoon snack? Cheddar and chutney sandwich anyone? Yes please.

*Note: Butter bun recipe was adapted from King Arthur Flour.
For the Butter Buns:

Yield: 16 buns about 2-3” in diameter

Equipment: 2 – 8” cake pans

Optional: dough cutter, instant-read thermometer


3 ½ cups AP flour
2 t instant yeast
¼ cup instant potato flakes
3 T nonfat dry milk
2 T sugar
1 ½ t salt
4 T (2 oz.) softened butter
2/3 cup lukewarm water
½ cup lukewarm milk
Maldon sea salt

Combine all of the ingredients (except the Maldon) and knead using your hands, stand mixer or bread machine set to the dough cycle. Knead for 5 minutes or so until the dough is smooth and maybe a tad sticky. Place in a well-oiled bowl or large measuring cup. Cover with plastic or a dish towel and allow it to rise to double its bulk. Depending on the warmth of your kitchen, the time it takes for the dough to rise may be anywhere from 60-90 minutes. It really is fun to watch it rise in a measuring cup…Lightly grease cake pans and set aside. Preheat oven to 350 degrees. Once the dough has risen, turn it out on a non stick surface. This will deflate the dough a bit, that’s OK! Divide into 16 equal pieces by cutting the dough in half, halve it again, etc. Round each piece into a tight smooth ball. Nestle them cozily in the two cake pans.Cover and allow to rise until they are puffy and butted right up against one another – 60-90 minutes. Uncover and bake for 20-25 minutes or until golden brown. The buns should bounce back after you gently squeeze them. An instant-read thermometer inserted into the center should read at least 190 degrees.

While still hot brush the tops with melted butter and then shower the little guys with Maldon. Cool for 5-10 minutes in the pan, invert, pull apart and ready the chutney.

For the Mango Chutney


3 medium granny smith apples
2 mangoes
1 ¼ cups sugar
1 small red onion, finely chopped
½ cup golden raisins
½ cup apple cider vinegar
1 T lemon juice
2 t curry powder
½ ground ginger
½ t ground nutmeg
½ t cinnamon
½ t salt
dash cayenne

Bring the fruit, sugar, onion, raisins and vinegar just to a boil over high heat. Once bubbly lower the heat and allow it to simmer uncovered for about 20 minutes.Add the lemon juice and spices – cook another 5 minutes and voila – chutney! Transfer to a bowl and allow it to cool.You know what to do next – assemble the sandwiches and get to snacking! Fill each little bun with a heaping spoonful of chutney and a slice of good sharp cheddar. This little sammie packs a serious flavor punch – sweet, hot & salty. Tastes a bit better because you made the bread doesn’t it… and see how easy it was? Nothing to be scared of!