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Spring Onion & Gruyere Buns

Warm cheesy scrolls for the perfect brunch, afternoon or school box snack.


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Spring Onion & Gruyere Buns
March 26, 2024

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Spring Onion & Gruyere Buns

Spring Onion & Gruyere Buns

Benjamina Ebuehi
Print Recipe


  • 400g strong white bread flour, plus extra for rolling
  • 10g fast-action dried yeast
  • 1 tbsp caster sugar
  • 1 tsp fine sea salt
  • 200ml milk, lukewarm
  • 1 egg, beaten
  • 50g unsalted butter, softened, plus extra for greasing

For the filling

  • 120g cream cheese
  • 1 tsp Marmite / Vegemite
  • 1 bunch spring onions
  • 90g Gruyere cheese


  • Mix the flour, yeast, sugar and salt together in the bowl of a stand mixer fitted with a dough hook or in a large bowl. Make a well in the middle and pour in the milk and beaten egg. Knead on medium-low speed for 6-8 minutes, or for 10-12 minutes by hand. Let the dough rest, uncovered, for 10 minutes.
  • Add the butter to the dough and continue to knead for another 5 minutes, until the butter is completely incorporated and the dough is smooth and shiny. If kneading by hand, it will take a little longer for the butter to incorporate, but persist! Place the dough in a greased bowl, cover and leave to prove in a warm place for 1-2 hours, or until doubled in size.
  • For the filling, mix the cream cheese and Marmite / Vegemite together and set aside. Next, slice the spring onions and grate the cheese.
  • Knock the air out of the dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 35x25cm. Spread the cream cheese mixture evenly across the surface and then top with the grated Gruyere and sliced spring onions. Starting from a long edge, roll the dough up as tightly as you can. Tidy up the ends by trimming with a sharp knife, then cut the log into 10 or 12 equal pieces (see tips).
  • Generously grease 10 or 12 holes of a muffin tin with some butter, and place a roll in each one. Cover with a clean tea towel and leave to prove for 30-35 minutes until puffy.
  • Preheat the oven to 200°C, gas mark 6. Bake the buns for 18-25 minutes, until golden brown. Let them cool for a few minutes before removing from the pan and allowing them to cool on a wire rack. Enjoy warm or cold.


Cook’s tip
Benjamina’s tips
Keep the ends that you trim off and bake on a separate baking sheet for a shorter time. Perfect as a baker’s snack.
Benjamina’s muffin tin has very generously sized wells. If your tin is more of a standard size, cut the dough into 12 buns, fill all 12 wells, and bake for a few minutes less.

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Spring Onion & Gruyere Buns

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Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

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