Pillowy soft bread with locally made cheddar cheese and milk, need we say more?
Preheat the oven to 425˚F. Line two baking sheets with parchment.
In a medium saucepan over high heat, bring the milk, butter and salt to a boil.
Add flour and mix vigorously until a ball of dough forms. Stir for an additional two minutes to dry out the dough.
Using a stand mixer or handheld mixer, place the dough into a bowl and add one egg at a time on medium speed. Add in the egg whites and mix until a smooth dough is formed.
Add mustard and shredded cheddar cheese into the same bowl and mix together by hand or with a wooden spoon until fully incorporated.
Spoon 2 tbsp of the mixture onto a tray with parchment paper. Leave two inches between each scoop.
Lower oven temperature to 375˚F and place the trays into the oven. Bake for 15 minutes or until puffy and golden.