Dill & Cheese Buns (No Yeast)
Soft and fluffy dill and cheese buns made with yogurt and baking powder. This easy no-yeast recipe is perfect for tea time, breakfast, or snacks.
Ingredients
For the Dough
- 3 packets baking powder (about 30 g)
- 2 cups plain yogurt
- 1 cup vegetable oil
- 1 cup corn flour
- 1 egg (white for dough, yolk for topping)
- 1 bunch fresh dill, finely chopped
- 1 teaspoon salt
- 1 tablespoon vinegar
- 4 to 4½ cups all-purpose flour (add gradually)
For the Filling
- 1 to 1½ cups Kashar cheese, grated or cut into small cubes
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a large mixing bowl, combine yogurt, vegetable oil, corn flour, egg white, chopped dill, salt, vinegar, and baking powder. Mix until smooth.
- Gradually add flour, one cup at a time, mixing continuously until a soft dough forms. Knead gently until the dough no longer sticks to your hands. Do not over-knead.
- Divide the dough into mandarin-sized balls (about 12 pieces).
- Roll each ball into a small round (about tea plate size). Place a portion of Kashar cheese in the center.
- Fold the dough over the filling, seal the edges tightly, and place seam-side down on the prepared baking tray.
- Brush the tops with egg yolk and lightly score with a knife.
- Bake for 20–25 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
- Add flour gradually to prevent a dry dough.
- The dough should be soft and slightly tacky but not sticky.
- You can substitute Kashar cheese with mozzarella, cheddar, or feta.
- Store in an airtight container for up to 2 days at room temperature.