With a soft interior and a homemade dough easy to put together, these Cheddar Cheese Buns are perfect for sandwiches, burgers and BBQ! Try making a batch for family night: kids love them!
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🥖Why bake these buns
I love trying new bread recipes! Making these buns with cheese created a fluffy and flavorful bread. These cheese buns are far from dense and make a great choice for burger buns. Try them if:
- You’re looking for an easy and cheesy cheese burger bun;
- In need of a treat to add to your kid’s lunchbox;
- You want a kid-friendly snack that you can bake with your little ones!
These and my soft challah buns are my favorite for sandwiches!
📃Ingredients
We’re using simple ingredients you probably have in your kitchen if you bake (and even if you don’t!):
Flour. Use all-purpose white flour for these buns.
Milk. I usually use 2% dairy milk, but 1% and 3.25% also work fine.
Butter. Use unsalted butter.
Egg. Egg should be large.
Sugar. It’s better to use white granulated sugar, but brown sugar works as a substitute.
Salt. Use fine sea salt.
Yeast. I use dry instant yeast for this recipe.
Cheese. For these buns, I use cheddar cheese. However, you can substitute cheddar for: mozzarella, parmesan, or marble cheese.
🥄How to make them
In a large bowl, add flour, butter, yeast, sugar, salt, egg, milk and cheese, mixing with a spoon until dough is partially formed.
Using a stand mixer with the dough hook on, knead dough for 6 minutes. It will feel soft to the touch, and won’t be sticky.
Cover the dough and let it rest in a warm spot for 1h30.
It should, or it should almost, double in size.
Deflate the dough, dividing it into 8 equal parts.
Fold the dough over itself 4 times, creating a ball. Pinch the ends together, placing them facing down.
Flatten each ball with the palm of your hand, covering them loosely.
Let them rise for 30 to 45 minutes, or until buns are looking puffy and light.
Brush each bun with the egg wash.
Top with the extra shredded cheese.
Bake for 15 to 17 minutes, or until the cheese has melted and the bun tops are golden.
🍞Expert tips for perfect cheesy buns
You need to knead the dough until it feels “soft”. Watch the video if you’re a new baker. Not kneading enough might give you a denser bun. Pay extra attention if you’re doing it by hand!
Let the dough rise in a warm spot. Cold spots slow down the yeast. If you have a proofing basket or an oven with a proofing mode, use it! If you don’t, try turning the light of the oven on and letting the dough rest there during the first rise.
Avoid using cold ingredients when making the dough. Cold ingredients might increase rising time, as cold slows down the yeast, specially during winter.
When baking, prefer to use weights instead of cups. It gives you a precise recipe, making it more difficult to go wrong. For example, adding too much flour, which is common when using cups, can give you a denser, drier bun.
Wanna make slider buns? Instead of 8, divide the dough into 20 equal parts for mini buns. Baking time will be different: check if they're done after 12 minutes.
🙋🏻♀️Question you might have
Cheese buns are great for cured meat sandwiches and burgers! They’re also delicious with jams, chutneys and butter.
Each cheese bun has around 338 calories.
🫙Storing and freezing
These buns are better if consumed within 3 days of baking, but they last for about 5 days if stored correctly. Store at room temperature, using a bread box, plastic bag or container with a lid.
You can freeze this recipe: I recommend freezing after baking. Let the buns cool completely before placing them in a freezer-safe plastic bag and storing in the freezer. They keep for about 3 months frozen.
🥐Bread buns and rolls
📖 Recipe
Cheddar Cheese Buns
Equipment
Ingredients
- 420 g all-purpose flour
- 40 g sugar
- 7 g instant yeast
- 7 g sea salt
- 240 g milk
- 1 egg large
- 100 g cheddar cheese shredded
- 45 g butter room temperature
- extra cheese for topping
- 1 egg yolk for the egg wash
- 1 teaspoon oil for greasing the bowl
Instructions
- In a large bowl, add flour, butter, yeast, sugar, salt, egg, milk and cheese, mixing with a spoon until dough is partially formed.
- Using a stand mixer with the dough hook on, knead dough for 6 minutes. After kneading, it should feel soft to the touch. Dough shouldn't be too sticky.
- Use a bit of oil to grease a clean bowl, so the dough will be easier to remove from it after the first rise. Place dough on it, cover with a damp towel or plastic wrap and let it rest in a warm spot for 1h30. It should double in size.
- After first rise, deflate the dough, dividing it into 8 equal parts.
- Fold the dough over itself 4 times, creating a ball. Pinch the ends together, placing them facing down.
- Flatten each ball with the palm of your hand, covering them loosely. Let them rise for 30 to 45 minutes, or until buns are looking puffy and light.
- Preheat the oven, 375ºF. Just before baking, whisk the egg yolk, brushing each bun with it before topping with the extra shredded cheese.
- Bake for 15 to 17 minutes, or until the cheese has melted and the bun tops are golden.
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