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Cheddar Cheese Buns

Tender crisp and cheesy tops with hints of garlic flavor, You will love these Cheddar Cheese Buns all filled with cheese in the centers.

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Cheese Buns on a muffin pan, fresh from the oven.

I came to the idea of making cheddar cheese buns when I saw them in a bakery during one of our camping trips. We always love checking the grocery stores nearby, and you know me, I always hunt for new ideas to bake.

These cheesy buns immediately caught my attention as they glistened with tender-crisp cheese on top. I knew I had to make them.

Top angle shot of cheddar cheese buns on a muffin pan.

Cheddar Cheese Buns

  • These are topped with a combination of parmesan and cheddar cheese that bakes into a crisp crust.
  • They are filled with more cheddar cheese inside making them extra cheesy.
  • They are soft, fluffy and flavorful. Sesame seeds add more texture to the buns.

Side angle shot of cheese buns on a muffin pan.

How to Make Cheesy  Cheddar Buns?

First, up make the overnight dough. Simply mix flour with boiling water and stir until the mixture gathers into a sticky mass. Shape it into a ball and wrap it in plastic. Refrigerate overnight.

The next morning, sprinkle the yeast in warm water. Once the mixture is frothy, add in the sugar, egg, salt,  and melted butter. Stir everything with a wooden spoon.

The yeast dissolved in warm water.

Add the overnight dough. Add the flour gradually and stir the mixture until it gathers into a soft and shaggy dough. Turn the dough over on a floured board and knead until it is elastic and smooth.

During kneading, you may need to sprinkle a bit of flour from time to time to help with the stickiness of the dough. Don’t add too much flour, though or your dough will dry up. New to kneading? (Check out my How to Knead Bread Dough with Video)

Mixing the tangzhong with the dough ingredients and forming the dough of the cheese buns.

Shape the kneaded dough into a ball. Place it in a bowl and cover it with a kitchen towel. Let it rise for 1 and 1/2 hour, or until the size is doubled.

Once risen, deflate the dough and divide it into 14 portions.

Bread dough after kneading and after the first rise.

Using your palms, flatten a portion of dough until it is about 1/4 inch thick. Place about a tablespoon of cheddar cheese in the center.

Pull the edges over to cover the filling and tuck them in the center. Shape the dough into a smooth ball and seal the end. Repeat with the rest of the portions.

Filling the dough with shredded cheddar cheese.

Arrange the dough on a greased muffin pan. You will need an additional pan because this batch can make 14 cheese buns.

Cover the buns with a kitchen towel and let them rise once again for an hour. After rising, brush the surface of the buns with beaten egg. Sprinkle a pinch or two of garlic powder, followed by the shredded cheeses. Sprinkle sesame seeds on top.

The cheese buns after the second rise and right before going to the oven.

Bake the buns at 350 F for 18-22 minutes, or until the cheese has melted and the tops are golden.

Hmmm. Don’t you just love the smell? I swoon at those cheesy golden tops. Once you bite into those cheesy centers, consider your cheese dreams fulfilled.

Cheddar cheese buns on a cooling rack.

More Cheesy Recipes:

Tender crisp and cheesy tops with hints of garlic flavor, You will love these Cheddar Cheese Buns that has a bit of parmesan cheese mixed in the toppings. #cheese #cheddarbread #cheesebread

Cheddar Cheese Buns

Tender crisp and cheesy tops with hints of garlic flavor, You will love these Cheddar Cheese Buns that has a bit of parmesan cheese mixed in the toppings.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Western
Keyword: Cheese buns
Prep Time: 25 minutes
Cook Time: 18 minutes
rise times for the dough: 2 hours 30 minutes
Total Time: 43 minutes
Servings: 14
Calories: 240kcal
Author: sanna

Ingredients

For the Tangzhong or Overnight Dough

  • 2/3 cup boiling water
  • 2/3 cup all-purpose flour

For the Dough

  • 1 tbsp active dry yeast
  • 3/4 cup warm water 105-115 F
  • 2 and 2/3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 large egg
  • 1/4 cup butter melted
  • 1 egg beaten, for egg wash

For the Cheese Filling

  • 1 and 1/2 cup cheddar cheese shredded

For the Toppings

  • 1/2 cup parmesan cheese shredded
  • 1 tsp garlic powder
  • 1/4-1/2 cup cheddar cheese shredded
  • sesame seeds for sprinkling on top

Instructions

Make the Overnight Dough

  • In a medium bowl, combine flour and boiling water. Stir until the mixture gathers into a shaggy mass. Shape the dough into a ball. Wrap this in plastic and refrigerate overnight.

Make the Bread Dough

  • In a mixing bowl, sprinkle the yeast over warm water and let it sit for about 5 minutes, or until the yeast is soft and dissolved. Add in the sugar, egg, salt,  and melted butter. Stir everything with a wooden spoon.
  • Add the overnight dough. Add the flour gradually and stir the mixture until it gathers into a soft and shaggy dough. Turn the dough over on a floured board and knead until it is elastic and smooth (You may need to sprinkle just a bit of flour to help with the stickiness of the dough).
  • Shape the dough into a ball. Place it in a bowl, cover with a clean kitchen towel and let rise for 1 and 1/2 hour or until doubled in size.
  • Deflate the risen dough. Divide it into 14 or so portions. Flatten a portion using your palms until it is about 1/4 inch thick. Place about a tablespoon of shredded cheddar cheese in the center of the dough. Pull the sides over to the center to cover the filling, then shape the dough into a smooth ball. Tuck the ends under to seal. Repeat with the rest of the dough portions. Place the dough balls on a greased muffin pan. You will need another muffin pan ( or two muffin molds) because this batch makes 14.
  • Cover loosely and let the dough rise for an hour, or until they are doubled in size. Preheat oven to 350 F. Brush the dough balls with beaten egg. Sprinkle a pinch or two of garlic powder in each of the balls. Top with shredded cheeses. Sprinkle some sesame seeds on each bun. Bake at 350 F for 18-22 minutes, or until the cheese has melted and tops are golden. 

Notes

Nutrition Facts
Cheddar Cheese Buns
Amount Per Serving (1 bun)
Calories 240 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 52mg17%
Sodium 352mg15%
Potassium 67mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 4g4%
Protein 9g18%
Vitamin A 310IU6%
Calcium 154mg15%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1bun | Calories: 240kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 352mg | Potassium: 67mg | Fiber: 1g | Sugar: 4g | Vitamin A: 310IU | Calcium: 154mg | Iron: 1.7mg
Tender crisp and cheesy tops with hints of garlic flavor, You will love these Cheddar Cheese Buns that has a bit of parmesan cheese mixed in the toppings. #cheese #cheddarbread #cheesebread
Tender crisp and cheesy tops with hints of garlic flavor, You will love these Cheddar Cheese Buns that has a bit of parmesan cheese mixed in the toppings. #cheese #cheddarbread #cheesebread

 

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2 Comments

  1. Hi! Thanks for your recipe. I have a few questions after browsing a few recipes on your blog:
    1. when do you decide if “room temperature” proofing is good or whether you need to put it in the oven at low temp? And when do you need a damp cl
    2. why do you keep your tangzhong overnight? It’s the first time I see that.

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