Stuffed Bagel Buns(20.5)

Making this dough was pretty straight forward. It did need about 2 hours to raise, but that's to be expected this time of year. As I mentioned, I did run into some issues with their brief dip in the water, but other than that, it went off without a hitch. 

The filling came out of almost every single roll. Some came out of the bottom. Some came out of the side. One even erupted out the top like a volcano. So I'm not sure how to fix that. 

As you can see, the filling looks a bit curdled too. It tasted amazing, but I think the grease from the shredded cheddar kept it from melting together inside the buns.

Overall, I found the buns to be a bit stodgy. They were handled a lot, and didn't have a 2nd raise. Then there is the issue with the spilling filling. So although the taste is great, I don't think I'll be making these again. 

Scores (out of 5): Dustin: 4 Breanna: 3 Michael: 4 James: 5  Andrew: 4.5  Total  20.5/25 

https://www.kingarthurbaking.com/recipes/stuffed-bagel-buns-recipe