Here are some tips to make sure your cheesy buns turn out perfect.
Empty the mix into a stand up mixer. Mix 2 eggs well with a fork and set aside. Melt .33 cup of butter, and get 1 cup of water ready. Pour the butter and eggs into a well in the mix. Blend until the dough starts coming together. Slowly pour in the water, when half the water is used turn the mixer speed up and blend well for a couple of minutes, scrape down the sides and continue to add the rest of the water in slowly. Turn up the mixer speed again blend for a minute until all the water is absorbed.
Let the mix sit for a few minutes, it will expand slightly. Using an ice-cream scoop measure the dough and drop onto a cookie sheet lined with parchment paper.
Take a little time and smooth out the tops with water and use up any extra dough to fill in any small cracks. The smoother the tops the nicer your finished product will look. At this point you can also sprinkle more Parmesan or add some shredded cheddar cheese.
Have your oven preheated to 350 or 325 for a convection. I use 300 in our commercial grade oven. Your bake time is going to range from 18 - 20 minutes depending on your oven. My batch will bake in 20 minutes in my home oven and only needs 17.5 minutes in the commercial oven.
You want your cheese buns to have a nice golden dark brown, it may almost look a little overdone. If you under cook you buns they will end up being too flat. No need to worry about drying them out, the buns will still be super moist on the inside even if the outside looks a little overdone. Almond flour browns more easily than grain flour.
The above buns were cooked in my home oven not as nice as the commercial oven buns but taste just as delicious. You can see how the outer edges are well done.
These are the buns cooked in the commercial oven. Perfect!