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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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.

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.

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.

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)

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.

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.

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.

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.

More Cheesy Recipes:

• Cheese Scones with Scallions
• Sweet Cheese Rolls
• Cheese Loaf Bread
• Cheese Chiffon cake
• Goat Cheese Souffle

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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.

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 240 kcal

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

1. 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

1. 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.

2. 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).

3. 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.

4. 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.

5. 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. 

Recipe Notes