With a soft interior and an easy-to-assemble homemade dough, these Cheddar Cheese Buns they are perfect for sandwiches, burgers and barbecues! Try making a batch for family night – the kids love it!
Jump to:
🥖Why bake these buns
I love trying new bread recipes! Making these cheesy buns created a fluffy and flavorful bread. These cheese buns aren’t dense and are a great alternative to hamburger buns. Try them if:
- Looking for an easy, cheesy cheeseburger;
- Need a treat to add to your child’s lunchbox;
- Want a kid-friendly snack that you can bake with your little ones!
These and my soft challah buns are my go-to for sandwiches!
📃 Ingredients
We’re using simple ingredients you probably have in your kitchen if you bake (and even if you don’t!):
flour Use white all-purpose flour for these buns.
milk I usually use 2% dairy milk, but 1% and 3.25% work well too.
butter Use unsalted butter.
egg The egg must be large.
sugar It is best to use white granulated sugar, but brown sugar works as a substitute.
Sal. Use fine sea salt.
Yeast. I use dry instant yeast for this recipe.
cheese For these buns, I use cheddar cheese. However, you can replace the cheddar with: mozzarella, parmesan or marble cheese.
🥄 How to make them
In a large bowl, add the flour, butter, yeast, sugar, salt, egg, milk and cheese, mixing with a spoon until the dough is partially combined.
Using a stand mixer with the dough hook on, knead the dough for 6 minutes. It will feel soft to the touch and won’t be sticky.
Cover the dough and let it rest in a warm place for 1 hour and 30 minutes.
It should, or should almost, double in size.
Deflate the dough, dividing it into 8 equal parts.
Fold the dough over itself 4 times, forming a ball. Pinch the ends together, placing them down.
Flatten each ball with the palm of your hand, covering them loosely.
Let them rise for 30 to 45 minutes, or until the buns look puffy and light.
Brush each loaf with the egg wash.
Top with extra grated cheese.
Bake for 15 to 17 minutes, or until the cheese has melted and the top of the bread is golden brown.
🍞Expert tips for perfect cheesecakes
You have to knead the dough until it is “soft”. Watch the video if you are a new baker. Not kneading enough can give you a denser bread. Pay close attention if you do it by hand!
Let the dough rise in a warm place. Cold spots slow down the yeast. If you have a fermentation basket or an oven with a fermentation mode, use it! If you don’t, try turning on the oven light and letting the dough rest in it during the first rise.
Avoid using cold ingredients when making the dough. Cold ingredients can increase fermentation time, as the cold slows down the yeast, especially in winter.
When baking, prefer to use weights instead of cups. It gives you a precise recipe, which makes it harder to get it wrong. For example, adding too much flour, which is common when using cups, can give you a denser, drier bread.
Want to make slider buns? Instead of 8, divide the dough into 20 equal parts for the mini-buns. Cooking time will vary – check if they are done after 12 minutes.
🙋🏻♀️Question you may have
Cheese buns are great for sandwiches and cured meat burgers! They are also delicious with jams, chutneys and butter.
Each cheese loaf has about 338 calories.
🫙 Storage and freezing
These scones are best if consumed within 3 days of baking, but last about 5 days if stored properly. Store at room temperature, using a bread box, plastic bag or container with a lid.
You can freeze this recipe: I recommend freezing after baking. Allow the buns to cool completely before placing in a freezer-safe plastic bag and storing in the freezer. They keep for about 3 months frozen.
🥐 Buns and buns
📖 Recipe
Cheddar Cheese Buns
With a soft interior and an easy-to-assemble homemade dough, these Cheddar Cheese Buns are perfect for sandwiches, burgers, and BBQ!
Avoid screen dimming
Ingredients
Instructions
-
In a large bowl, add the flour, butter, yeast, sugar, salt, egg, milk and cheese, mixing with a spoon until the dough is partially combined.
-
Using a stand mixer with the dough hook on, knead the dough for 6 minutes. After kneading, it should feel soft to the touch. The dough should not be too sticky.
-
Use a little oil to grease a clean bowl, so the dough will be easier to remove after the first rise. Put the dough on it, cover it with a damp towel or plastic wrap and let it rest in a warm place for 1 hour and 30 minutes. It should double in size.
-
After the first rise, deflate the dough, dividing it into 8 equal parts.
-
Fold the dough over itself 4 times, forming a ball. Pinch the ends together, placing them down.
-
Flatten each ball with the palm of your hand, covering them loosely. Let them rise for 30 to 45 minutes, or until the buns look puffy and light.
-
Preheat the oven. Just before baking, beat the egg yolk, brushing each loaf with it before topping with the extra grated cheese.
-
Bake for 15 to 17 minutes, or until the cheese has melted and the top of the bread is golden brown.
notes
Preparation of slippery buns: instead of 8 parts, divide the dough into 20 equal parts for the mini buns. Baking time will vary - check for doneness after 12 minutes (cheese melts and top is golden brown).
Avoid using cold ingredients when making the dough. Cold ingredients can increase fermentation time, as the cold slows down the yeast, especially in winter.
Let the dough rise in a warm place. Cold spots slow down the yeast. If you have a fermentation basket or an oven with a fermentation mode, use it! If you don't, try turning on the oven light and letting the dough rest in it during the first rise.
Cheese Variations: replace the cheddar with mozzarella, parmesan or marble.
nutrition
Service: 1bunCalories: 338kcalCarbohydrates: 47gProtein: 11gFat: 11gSaturated fat: 6gPolyunsaturated fats: 1gMonounsaturated fats: 3gTrans fats: 0.2gCholesterol: 73mgSodium: 479mgPotassium: 131mgFiber: 2gSugar: 7gVitamin A: 377UIVitamin C: 0.003mgCalcium: 141mgIron: 3mg