Cheddar Cheese Buns (Printable Version)
Fluffy, golden buns studded with sharp Cheddar—perfect warm for sandwiches, snacks, or a salty side.
# What You'll Need:
→ Dough
01 - 3 cups (375 g) all-purpose flour
02 - 2 1/4 teaspoons (7 g, 1 packet) active dry yeast
03 - 2 tablespoons (25 g) granulated sugar
04 - 1 teaspoon 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 tablespoon whole milk, for brushing
11 - 1 tablespoon 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 the surface becomes foamy and bubbly, indicating the yeast is 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 gently pressed with a fingertip.
04 - Place the kneaded dough in a large greased 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 bulk.
05 - While the dough rises, preheat the oven to 375°F (190°C). Line a 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 until evenly distributed throughout the dough.
07 - Divide the cheese-studded dough into 8 equal portions. Shape each piece into a smooth, round bun by pulling the edges underneath and rolling against the counter. Arrange the buns on the prepared baking sheet, spacing them about 2 inches apart.
08 - Sprinkle the remaining 1/2 cup (50 g) grated Cheddar and optional sesame or poppy seeds over the tops of the buns. Cover loosely with a towel and let rise for 20 to 30 minutes until puffy and nearly doubled.
09 - Lightly brush the tops of the buns with milk using a pastry brush. Bake on the center rack for 18 to 20 minutes, until the tops are deep golden brown and the cheese is melted and bubbly.
10 - Remove the buns from the oven and allow them to cool on the baking sheet for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.
# Expert Hints:
01 -
- The cheese gets folded into the dough and piled on top so every single bite hits you with that sharp tangy richness.
- They come together with basic pantry ingredients and require zero fancy technique or equipment.
- Leftover buns make incredible next day sandwiches that will ruin store bought rolls for you forever.
02 -
- Water that feels hot to your finger is probably too hot for yeast and will kill it instantly so always test on your wrist like a baby bottle.
- Under kneading produces dense heavy buns so set a timer and commit to the full eight to ten minutes of kneading even when your arms get tired.
- Grate the cheese yourself rather than buying pre shredded because the anti caking powder on bagged cheese makes it melt unevenly inside the dough.
03 -
- Reserve a small handful of cheese for the tops before you knead the rest into the dough so every bun gets a crispy golden cheese crown.
- Place a shallow pan of boiling water on the oven rack below your rising dough to create a steamy warm environment that speeds up proofing on cold days.