Cheddar Cheese Buns (Printable)
Fluffy, yeast-leavened buns studded with sharp Cheddar—ideal for sandwiches or a savory snack, best served warm.
# What You'll Need:
→ Dough
01 - 3 cups (375 g) all-purpose flour
02 - 2 1/4 tsp (7 g, 1 packet) active dry yeast
03 - 2 tbsp (25 g) granulated sugar
04 - 1 tsp kosher salt
05 - 3/4 cup warm whole milk (110°F/43°C)
06 - 1/4 cup warm water (110°F/43°C)
07 - 1/4 cup (60 g) unsalted butter, softened to room temperature
08 - 1 large egg, room temperature
→ Filling & Topping
09 - 1 3/4 cups (175 g) sharp Cheddar cheese, freshly grated
10 - 1 tbsp whole milk (for egg wash brushing)
11 - 1 tbsp sesame seeds or poppy seeds (optional)
# Directions:
01 - In a large mixing bowl, combine the warm water, warm milk, sugar, and active dry yeast. Stir gently and let the mixture rest for 5 minutes until it becomes foamy and bubbly, indicating the yeast is alive and active.
02 - Add the all-purpose flour, salt, softened butter, and egg to the yeast mixture. Stir with a wooden spoon or electric mixer fitted with a dough hook until a soft, slightly tacky dough forms and pulls away from the sides of the bowl.
03 - Turn the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes, until the dough becomes smooth, elastic, and springs back when pressed with a fingertip.
04 - Place the kneaded dough in a lightly greased large bowl, turning once to coat all sides. Cover tightly with plastic wrap or a clean kitchen towel and set in a warm, draft-free spot for 60 minutes, or until the dough has doubled in volume.
05 - While the dough rises, preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
06 - Gently punch down the risen dough to release air bubbles. Turn it out onto a floured surface and knead in 1 1/4 cups (125 g) of the grated sharp Cheddar cheese until evenly distributed throughout the dough.
07 - Divide the cheese-filled dough into 8 equal portions. Shape each piece into a smooth, round bun by cupping your hand and rolling it against the work surface. Arrange the buns on the prepared baking sheet, leaving about 2 inches of space between each for expansion.
08 - Sprinkle the remaining 1/2 cup (50 g) grated Cheddar and optional sesame or poppy seeds evenly over the tops of the buns. Cover loosely with a towel and let rise in a warm place for 20 to 30 minutes until puffed and nearly doubled.
09 - Gently brush the tops of the risen buns with a light coating of milk using a pastry brush to promote a golden, glossy finish during baking.
10 - Bake on the center oven rack for 18 to 20 minutes, until the buns are deeply golden brown on top and the cheese is melted and bubbly. The internal temperature should reach 190°F (88°C).
11 - Remove from the oven and allow the buns to cool on the baking sheet for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature as a side, snack, or sandwich bun.
# Expert Tips:
01 -
- The cheese gets folded into the dough and piled on top, so every single bite has that rich, sharp flavor running through it.
- They come together with basic pantry staples and freeze beautifully, which means you can always have warm homemade buns ready without starting from scratch.
02 -
- If your milk or water is too hot, it will kill the yeast instantly and your dough will never rise, so always test it with your wrist like you would a baby bottle.
- Grating your own cheese from a block makes a enormous difference compared to pre shredded bags, which are coated in powder that prevents smooth melting.
03 -
- Cover your shaped buns loosely with a piece of lightly greased plastic wrap during the second rise so the cheese on top does not stick and pull off when you uncover them.
- If you want extra tall, bakery style buns, arrange them closer together on the baking sheet so they rise upward instead of spreading outward.