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1
Tip the flour, yeast, salt and sugar into the bowl of a free-standing mixer fitted with a dough hook, or a large mixing bowl.
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2
Mix together to combine and make a well in the centre.
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3
Combine the butter, herbs and garlic in a food processor to form a paste.
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4
Add to the flour mix.
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5
In a jug, mix the boiled water with the milk and egg and slowly add to the dry ingredients.
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6
Mix until combined, then knead for 6 minutes in the machine or 10 minutes by hand.
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7
Cover with oiled cling film and leave to prove for at least 90 minutes or until doubled in size.
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8
Turn out onto a lightly floured work surface and knead for 30 seconds to knock back the dough.
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9
Divide the dough into 1418 pieces and roll into balls.
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10
Mix the two grated cheeses together and set aside one third.
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11
Make an indent in each of the dough balls, divide the cheese between them then seal up the dough.
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12
Place the balls on the two prepared trays: start with the middle rolls and build around them.
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13
Loosely cover with oiled cling film and leave to prove again for 1 hour
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14
Preheat the oven to 200 degrees C/400 degrees F/Gas Mark 6.
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15
Brush the buns with egg wash, sprinkle over the remaining grated cheese, and bake in the oven for 1822 minutes until golden.
