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1
Bring 1 1/2 cups water to a boil and add the broccoli, cooking on medium-high heat for 3 to 4 minutes.
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2
Do not overcook or broccoli will lose its bright green color and turn bitter.
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3
Puree the broccoli and cooking water in a blender or food processor (wont become completely smooth).
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4
Set aside to cool slightly.
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5
Whisk together the flours, yeast, salt, and vital wheat gluten in a 5-quart bowl, or in a lidded (non-airtight) food container.
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6
Add the 1 3/4 cups water and broccoli puree and mix without kneading, using a spoon, Danish dough whisk, 14-cup food processor, or heavy-duty stand mixer (with paddle).
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7
You might need to use wet hands to get the last bit of flour to incorporate if youre not using a machine.
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8
Cover (not airtight) and allow to rest at room temp until it rises and collapses (or flattens on top), about 2 hours.
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9
Dough can then be used immediately, although its easier to handle when cold.
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10
Refrigerate in a non-airtight lidded container and use over the next 7 days.
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11
On baking day, grease a muffin pan.
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12
Dust surface of refrigerated dough with flour and cut off a 1 1/2 pound piece (cantaloupe-sized) piece.
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13
Dust the piece with more flour and quickly shape a loose ball.
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14
Form the buns by dividing the ball into 8 roughly equal portions, each about the size of a plum.
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15
Cut each of these into 4 smaller pieces.
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16
Dust and shape each one into a ball and put the 4 balls together and fit them into the cups of the muffin tin.
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17
Repeat process with remaining dough two times.
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18
Each 1 1/2 pounds of dough makes 8 buns.
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19
Allow to rest, loosely covered with plastic wrap, for 40 minutes (or 20 minutes if youre using fresh unrefrigerated dough).
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20
Refrigerated dough doesnt rise much in this resting phase.
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21
If youre using a baking stone, preheat the oven to 450 degrees F, 30 minutes before baking time.
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22
If youre not using one, a 5 to 10 minute preheat is enough.
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23
Place an empty broiler tray on any other rack that wont interfere with the rising buns.
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24
Just before baking, sprinkle the buns with the grated cheese, being careful not to get it on the pan.
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25
Depending on the shape and depth of your muffin cups, you may need less than we call for in the Ingredients list.
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26
I used less than a tablespoon of cheese per bun.
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27
Place the muffin tin directly on the hot stone (or a middle shelf of the oven).
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28
Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.
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29
Bake for about 20 to 25 minutes until the cheese is nicely browned.
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30
Remove buns from the pan and allow to cool slightly before eating.
