The Chosen Bun Recipe

Activate yeast (if necessary)

If using active dry yeast instead of instant, combine warm water (105–115°F / 40–46°C), 1 tsp sugar (from the 1 tbs if needed), and the yeast in a small bowl and let sit 5–8 minutes until foamy. (If using instant yeast, skip this step and add yeast directly to dry ingredients.)

In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour, instant yeast, 1 tablespoon sugar, and 1 teaspoon salt until evenly distributed.

Heat the milk until warm but not hot (about 100°F / 38°C). Combine warm milk and warm water. Add the melted butter and the egg and whisk to combine.

With the mixer running on low, gradually add the wet ingredients to the dry until a shaggy dough forms. Increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough out onto a lightly floured surface and knead 8–10 minutes.

Form the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

While the dough rises, make the filling. In a medium bowl, beat the softened cream cheese until smooth. Add the grated cheddar, scallions, roasted garlic, maple syrup, crumbled bacon (if using), black pepper, and 1 teaspoon fine sea salt. Stir until homogenous and spreadable. Taste and adjust salt or maple if you want it sweeter or tangier.

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick.

Spread the filling evenly over the dough, leaving a 1/2-inch border on one long side to help seal. Starting from the long side opposite the border, roll the dough tightly into a log, sealing the edge by pinching.

Using a sharp knife or dental floss, cut the log into 10 equal pieces (for 10 medium buns). Place each cut, swirl-side up, into a lightly greased 9x13-inch baking pan or two smaller pans, leaving a little space between buns for a final rise.

Cover the pan loosely with plastic wrap or a towel and let the buns rise in a warm place until puffy and nearly doubled, about 35–45 minutes.

Preheat the oven to 375°F (190°C) while the buns have their final rise.

Whisk together the egg and 1 teaspoon water to make an egg wash. Brush the tops of the buns lightly with the egg wash, then sprinkle with toasted sesame seeds and a light pinch of flaky sea salt if desired.

Bake in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the buns are golden brown and the internal temperature of the center bun reads about 190°F (88°C). If the tops brown too quickly, tent loosely with foil for the last 5–7 minutes.

Remove from oven and let cool in the pan 10 minutes, then transfer buns to a wire rack to cool an additional 10–15 minutes before serving so the filling sets slightly.

Serve warm or at room temperature. The Chosen Bun pairs well with a light salad, soup, or as a standout sandwich base if split. Store in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or microwave briefly to refresh.