1 pkg. Cheesy Buns Mix
1/4 cup melted fat (butter, lard, margarine) 1/3 cup for soft buns
3/4 cup water
2 fresh eggs 
Optional - add some grated cheese, chives, bacon bits or your favorite spices. 



Preheat oven to 375 degrees.

Pour dry mix into stand up mixer. Melt butter and gently beat eggs. Make a well in the dry mix and pour in melted butter and eggs. Mix until the dough starts to come together. Slowly add liquid until well combined. Blend on high until the batter starts to thicken, aprox. 1 minute. Dough should be soft but not runny. Scrape down sides.  

Divide dough into 12 buns using an ice cream scoop. Drop onto baking sheet lined with with parchment. Even out cracks on top for a even looking finished product.

Reduce heat to 350 and bake for 17 (for softer buns) to 19 minutes until the buns are slightly turning a golden brown on the top and bottom. 

Cool completely then store in a airtight container to preserve moisture. Freeze buns for up to 2 months or keep in the fridge for up to 5 days. When storing in the fridge avoid condensation by wrapping buns individually.

Makes 12 servings