Mix the dough
Combine the flour, milk, active starter, egg and sugar until no dry flour remains. Cover and rest for 30 minutes.
Time: 30 minAdd butter and salt
Add the softened salted butter and fine salt. Knead for 8–10 minutes until the dough is smooth, elastic and cohesive.
Time: 8–10 minBuild strength
Complete 3 stretch-and-fold sets during the early bulk fermentation: one at 30 minutes, one at 60 minutes and one at 90 minutes.
3 sets · 30 min apartBulk ferment
Continue bulk fermentation until the dough is puffy and approximately 50–75% larger. Follow the dough rather than forcing a fixed time.
Fold in the shredded cheese
Gently spread the dough and scatter the 150 g shredded cheddar and Monterey Jack over the surface. Fold the dough over itself several times so the shredded cheese is distributed throughout without tearing the dough.
Divide, fill and shape
Divide the dough into 8 equal pieces. Flatten each portion slightly, add a few of the reserved cheese cubes to the center, then fold the dough around the cubes and pinch the seams closed. Turn seam-side down and tighten into a smooth dough ball so the cheese cubes are enclosed inside each bun.
Final proof
Proof until the buns are visibly puffy. A gentle finger press should come back slowly instead of snapping back immediately.
Top and bake
Scatter 40–50 g grated cheddar over the buns. Bake at 375°F / 190°C for about 20–25 minutes, until deeply golden and roughly 195–200°F internally.
Time: 20–25 minFinish and cool
Brush lightly with melted butter after baking if desired. Let the buns cool before serving so the crumb sets and softens around the cheese.