Soft & Cheesy Baked Cheese Buns (Perfect Snack or Side!)

These Soft & Cheesy Baked Cheese Buns are the ultimate savory treat! Imagine warm, fluffy homemade buns filled with gooey melted cheese and topped with a flavorful garlic-herb butter. I love how this recipe is both easy to follow and incredibly rewarding. They’re perfect as a snack, an appetizer, a side dish with soup or chili, or even for making mini sandwiches. Get ready for a bread roll that’s packed with cheesy goodness!

Why You’ll Love These Baked Cheese Buns

• Soft and Fluffy: The homemade dough bakes up incredibly soft and fluffy.
• Cheesy Filling: Packed with a delicious blend of shredded cheeses, these buns are a cheese lover’s dream.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.
• Versatile: Enjoy them as a snack, appetizer, side dish, or for mini sandwiches.
• Perfect for Any Occasion: Great for parties, potlucks, or a simple family meal.

Ingredients for Baked Cheese Buns Recipe

Here’s what you’ll need to make these cheesy buns. The full list with measurements is in the recipe card below.

Dough

• All-purpose flour (Dry Ingredient)
• Instant yeast (Leavening Agent)
• Granulated sugar (Sweetener)
• Salt (Seasoning)
• Warm milk (Liquid)
• Warm water (Liquid)
• Unsalted butter, melted (Fat)
• Large egg (Binder)

Cheese Filling

• Shredded cheese (cheddar, mozzarella, or a blend) (Dairy)
• Grated Parmesan cheese (Dairy)
• Dried oregano or thyme (optional) (Herb)
• Garlic powder (optional) (Spice)

Topping

• Melted butter (for brushing) (Fat)
• Dried herbs (such as parsley or thyme) for garnish (Herb)
• Shredded cheese for sprinkling (optional) (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love these Baked Cheese Buns as is, but here are a few ideas for variations:

• Different Cheese: Use your favorite cheeses, like Gruyere, Swiss, pepper jack, or provolone.
• Add Bacon: Stir some cooked and crumbled bacon into the cheese filling.
• Make them Spicy: Add some diced jalapeños or a pinch of red pepper flakes to the cheese filling.
• Herb Butter Topping: Add fresh minced garlic to the melted butter topping for extra flavor.
• Sweet Version: Fill them with cream cheese and jam

How to Make Baked Cheese Buns

Let me show you how easy it is to make these Soft & Cheesy Baked Cheese Buns:

Prepare the Dough

1. In a large mixing bowl, I combine the flour, yeast, sugar, and salt.
2. In a separate bowl, I whisk together the warm milk, warm water, melted butter, and egg.
3. I pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. I knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for 5 minutes.
5. I place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.

Prepare the Cheese Filling

1. In a bowl, I mix together the shredded cheese, Parmesan cheese, dried oregano, and garlic powder (if using). I set it aside.

Shape the Buns

1. Once the dough has risen, I punch it down to release the air.
2. I divide the dough into 12 equal pieces.
3. I flatten each piece of dough into a small circle and place 1-2 tablespoons of the cheese filling in the center.
4. I pull the edges of the dough up around the cheese and pinch to seal, forming a ball.
5. I place each ball seam-side down on a parchment-lined baking sheet.

Second Rise

1. I cover the buns with a kitchen towel and let them rise for another 30 minutes.

Bake the Buns

1. I preheat my oven to 375°F (190°C).
2. I brush the tops of the buns with melted butter and sprinkle with dried herbs and additional shredded cheese if desired.
3. I bake the buns in the preheated oven for 18-20 minutes, or until they are golden brown on top and sound hollow when tapped.

Serve and Enjoy

1. I remove the buns from the oven and brush them with a little more melted butter for extra flavor.
2. I serve the Baked Cheese Buns warm.

Tips and Tricks for the BEST Cheese Buns

Here are my secrets for making these buns truly exceptional:

• Warm Liquids: Make sure the milk and water are warm (around 110°F/45°C) to activate the yeast properly.
• Don’t Overmix: Knead the dough just until it’s smooth and elastic. Over-kneading can make the buns tough.
• Seal Tightly: Pinch the seams of the dough tightly after adding the filling to prevent the cheese from leaking out during baking.
• Let Rise Properly: Allowing the dough to rise properly is essential for soft and fluffy buns.
• Brush with Butter: Brushing the buns with melted butter before and after baking adds flavor and creates a golden-brown crust.

How to Serve

These Baked Cheese Buns are delicious served:

• Warm: Enjoy them warm from the oven for the best gooey cheese experience.
• As a Snack: A perfect savory snack any time of day.
• Side Dish: Serve them alongside soup, chili, salads, or your favorite main course.
• Mini Sandwiches: Slice them in half and use them to make mini sandwiches.

Make Ahead and Storage

You can prepare the dough ahead of time and let it rise in the refrigerator overnight. Baked buns can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

FAQs about Baked Cheese Buns

• Can I use a different type of cheese?
  • Yes, you can use any combination of shredded cheeses you like.
• Can I make these without a stand mixer?
  • Yes, you can knead the dough by hand.
• Can I freeze these buns?
  • Yes, you can.

Enjoy these soft, cheesy, and incredibly delicious Baked Cheese Buns! They’re a perfect snack or side dish for any occasion.

Baked Cheese Buns

• Author: Caoimhe Byrne
• Prep Time: 20 minutes
• Resting Time: 1 hour 30 minutes
• Cook Time: 20minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 1x
• Category: Bread, Snack, Side Dish
• Cuisine: American

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Description

These Baked Cheese Buns are soft, fluffy, and filled with a savory blend of cheeses. Perfect as a snack, appetizer, or side dish, they’re a delicious homemade treat.

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Ingredients

Scale 1x2x3x

For the Dough:

• 3 1/2 cups (438g) all-purpose flour, plus more for dusting
• 2 1/4 teaspoons instant yeast (1 standard packet)
• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 3/4 cup (177ml) milk, warmed to 110°F (43°C)
• 1/4 cup (59ml) warm water (110°F / 43°C)
• 1/4 cup (1/2 stick, 57g) unsalted butter, melted and slightly cooled
• 1 large egg, room temperature

For the Cheese Filling:

• 2 cups shredded cheese (cheddar, mozzarella, or a blend)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano or thyme (optional)
• 1 teaspoon garlic powder (optional)

For Topping:

• 2 tablespoons unsalted butter, melted (for brushing before and after baking)
• 1 teaspoon dried herbs (such as parsley or thyme), for garnish (optional)
• 1/4 cup shredded cheese, for sprinkling (optional)

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Instructions

• Prepare the Dough:

  • In a large mixing bowl (or the bowl of a stand mixer), combine the all-purpose flour, instant yeast, granulated sugar, and salt. Whisk to combine.
  • In a separate medium bowl, whisk together the warm milk, warm water, melted butter, and room-temperature egg.
  • Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon or spatula (or with the dough hook attachment of a stand mixer on low speed) until a dough begins to form.
  • Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. Alternatively, knead with the dough hook on low speed for 5 minutes.

• First Rise: Lightly grease a large bowl. Place the kneaded dough in the greased bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place, free from drafts, until doubled in size, about 1 hour.

• Prepare the Cheese Filling: While the dough is rising, prepare the cheese filling. In a medium bowl, combine the shredded cheese, grated Parmesan cheese, dried oregano (if using), and garlic powder (if using). Stir well to combine. Set aside.

• Shape the Buns:

  • Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into 12 equal pieces.
  • Working with one piece at a time, flatten it into a small circle (about 3-4 inches in diameter).
  • Place 1-2 tablespoons of the cheese filling in the center of the dough circle.
  • Bring the edges of the dough up around the cheese filling and pinch them together tightly to seal, forming a ball.
  • Place the shaped bun, seam-side down, on a baking sheet lined with parchment paper.
  • Repeat with the remaining dough pieces and filling, spacing the buns about 1-2 inches apart on the baking sheet.

• Second Rise: Cover the buns loosely with a kitchen towel or lightly greased plastic wrap. Let them rise in a warm place for another 30 minutes, or until puffy.

• Preheat Oven: While the buns are rising for the second time, preheat your oven to 375°F (190°C).

• Brush and Top Buns: Gently brush the tops of the risen buns with some of the melted butter. If desired, sprinkle with the additional 1/4 cup of shredded cheese and the dried herbs.

• Bake: Bake in the preheated oven for 18-20 minutes, or until the buns are golden brown on top and sound slightly hollow when tapped.

• Finish and Serve: Remove the buns from the oven and brush them again with the remaining melted butter while they are still warm. Let them cool slightly on the baking sheet before serving. Serve warm.

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Notes

• Yeast: Instant yeast is used in this recipe. If using active dry yeast, you may need to proof it first in the warm milk/water mixture with the sugar.
• Flour: All-purpose flour works well, but you can substitute bread flour for a slightly chewier texture.
• Milk/Water Temperature: Ensure the milk and water are warm (around 110°F/43°C) to activate the yeast, but not too hot, or it could kill the yeast.
• Cheese: Use your favorite shredded cheeses. A blend of cheddar and mozzarella is a good choice. Freshly shredded cheese melts better than pre-shredded.
• Rising: The rising times may vary depending on the temperature of your kitchen. A warm, draft-free place is ideal.
• Storage: Store leftover cheese buns in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently before serving.