Cheese Buns Recipe

4.50 from 12 votes

Homemade cheese buns with cheddar cheese inside and outside, these are some of the best cheese bread buns I've ever had.

Prep Time20

Cook Time20

Additional Time2 15

Total Time2 55

Course: Bread

Cuisine: American, German

Servings:

Calories: 346kcal

Author: Adina

Mix: Place the flour, instant dry yeast, salt, and sugar in a large bowl or in the bowl of the stand mixer. Mix well.
Add the lukewarm water (about 40°C/ 105°F) and the grated cheese needed for the dough (300 g/ 10.5 oz).
Knead dough: Mix well and knead the dough for about 5 minutes with the hands or about 3 minutes with the stand mixer until smooth and elastic.
If you make the dough with fresh or active dry yeast, crumble/sprinkle the yeast in the lukewarm water, add the sugar, and stir gently. Let stand for about 5 minutes, then combine with the rest of the ingredients and knead the dough.
Let dough rise: Place the yeast dough in a bowl, cover it with a kitchen towel, and let it rise in a warm place for about 2 hours or until nicely risen (Note 4).

Preheat the oven to 250°C/ 480°F. Line a baking sheet with parchment paper.
Grate the remaining cheese (150g/ 5.3 oz) and place it on a large plate. Mix the egg and the milk in a small bowl.
Cut buns: Form a thick sausage and cut the pieces of dough with a scraper or tear the pieces directly from the dough. You will have 12 buns (Note 5).
Knead the dough pieces shortly on the lightly floured surface and shape them into balls.
Brush each cheese bun with the egg mixture and roll it into the grated cheese.
Let buns rise: Place them on the prepared baking tray. Cover the tray with a clean kitchen towel and let rise lightly for 15 minutes.
Bake: Place in the oven and bake for 18-20 minutes or until deeply golden and cooked through. Check after about 10-15 minutes. If they are already very golden, cover them loosely with a piece of aluminum foil to prevent the cheese from getting too dark.
Cool: Remove from the oven and let cool on a wire rack.

A digital kitchen scale will give you the most precise measure ensuring the best bake possible.
You can use 25 g/ 0.9 oz fresh yeast or 10 g/ 1 tablespoon active dry yeast instead. In this case, proof the yeast. Crumble the fresh one or sprinkle the active dry yeast into the lukewarm water, add sugar and mix gently. Let stand for 5 minutes and combine with the remaining ingredients.
300 g/ 10.5 oz/ 2 ½ cups grated cheese for the dough and 150 g/ 5.3 oz/ 1 ¼ cups for rolling the buns into it.
The rising time depends on the yeast and on the temperature in the kitchen. Check after about 1 to 1 ½ hours if you are using fresh dough and if the kitchen is very warm, the dough should be almost double in size.
I prefer to weigh each clump of dough on the kitchen scale.