Soft Homemade Cheese Buns
These Homemade Cheese Buns are soft and flavoured with cheddar cheese. They are great for making sandwiches or just enjoy them as is. There’s nothing better than fresh-baked bread from the oven and this easy bun recipe is always a favourite.
When I talk to new bakers they often say they are afraid to bake with yeast and I always reassure them that it’s not as scary as they think. Making yeasted bread like these soft and fluffy cheese buns is not complicated and it’s so rewarding to make your own homemade bread.
If you are new to baking or even if you’ve been baking for years like me, these cheese buns are a great savory bread to make. You don’t need a lot of ingredients – just some time to allow the dough to proof and bake.
Once you try one of these soft buns you might skip buying rolls at the store. They are great for sandwiches or you can just eat them as is.
I usually make cheddar cheese buns with this recipe, but you can use a lot of different kinds of cheese to switch them up. They are easy, versatile, and a recipe that is great when you want a basic bun that is soft and delicious.
Table of Contents
How to Make the Dough
Using a stand mixer with a dough hook makes bread making so easy, but don’t worry if you don’t have one. You can make the dough in a bowl with a spoon and knead it yourself. It just takes longer.
Start by activating the yeast in the mixing bowl. Pour lukewarm water into the bowl along with milk and then sprinkle the yeast over the top. Let it sit for five to ten minutes and then stir.
Add flour, sugar, butter, and salt to the yeast mixture and turn on the mixer. Knead the dough on speed #1 (low speed). Once the dough starts to come together increase the mixer speed to #2 and knead it for five to seven minutes. Add the shredded cheese and knead until it’s evenly mixed into the dough.
Take the dough out of the bowl and place it on a lightly floured work surface. Shape it into a ball, cover it with a tea towel, and let it rest for 25 minutes.
Punch the dough down and divide it into six parts. Shape each into a round ball, place on the prepared cookie sheet, then place them in a draft-free area to rise. You want them to double in size which will take one to two hours depending on how warm the room is.
How to Bake Cheese Buns
For these buns, I like to brush them with an egg wash which is just water and egg beaten together. Or you can brush the buns with milk.
Once the buns have doubled in size, brush the tops with the egg wash (or milk), sprinkle some shredded cheese on top, and bake them for 15 to 20 minutes or until they are golden. Transfer them to a wire rack to cool.
You have a lot of options for this bread. I like to use cheddar cheese – I think a medium to sharp cheddar works best. Other kinds are great, too, so feel free to experiment! You can also use Provolone, Parmigiana-Reggiano, Romano, low-moisture mozzarella cheese, Swiss, or Gruyere cheese.
Keep the buns tightly wrapped and they will keep for several days at room temperature.
I love to use them to make sandwiches. They taste like a fancy sandwich you get at a cafe. You can also use them as hamburger buns. You can make smaller buns and serve them as rolls, but they will need less baking time if you do this.
Soft, fluffy, and cheesy. If you want an easy bun recipe you need to give this one a try. Make a batch and enjoy the scent of homemade bread – there’s nothing better!
Soft Homemade Cheese Buns
- ⅓ cup + 2 ½ tablespoons water (lukewarm) (115 grams)
- 2¾ tablespoons milk (lukewarm) (40 grams)
- ¾ teaspoon active dry yeast
- 2 cups flour (all purpose or bread) (260 grams)
- ½ tablespoon granulated sugar
- ½ tablespoon butter (soft)
- ¾ teaspoon salt
- 3½ ounces cheese shredded (cheddar, Swiss etc) (100 grams)
- 1 large egg
- 1 tablespoon water
- 2-3 tablespoons cheese shredded (cheddar, swiss etc)
- In the bowl of the mixer add the water and milk, sprinkle the yeast on top and let sit for 5-10 minutes, stir to combine. Add the flour, sugar, butter and salt, start to knead on speed #1 just until the dough comes together then increase speed to #2 and knead for 5-7 minutes, add the cheese and knead to combine.
- Move the dough to a lightly floured flat surface and form into a compact dough ball, the dough will be soft but not sticky, cover with a tea towel and let rest for 25 minutes.
- Punch the dough down and shape into 6 round balls, cover and let rise in a warm draft free area for 1-2 hours or until doubled in bulk.
- Pre-heat oven to 400F (200C).
- Brush the buns with an egg wash or milk, sprinkle with more cheese and bake 15-20 minutes or until golden. Move immediately to a wire rack to cool. Enjoy!
- Beat together the egg and water until well combined.
I have been bake no knead breads for a few years which come out great. Can I use quick rise yeast which difference is you add yeast in dry ingredients. Any thoughts about using these recipes with quick rise yeast. Thanks and I really enjoy your site. Great recipes.
Hi Linda, yes quick rise is fine, be sure to use 25% less of the active dry. I would probably add the yeast with the flour and then add the remaining ingredients. Let me know how it goes.
These look delicious.Can the recipe be doubled? Thanks 🙂
Hi Sue, thanks and yes it can be. Let me know how it goes.