Several years ago, I was hosting a casual weekend brunch when it occurred to me that no matter how extravagant the spread, people always head straight for warm, cheesy bread. A couple of years ago, I was throwing a weekend brunch, casual as can be. I realized that no matter what you put out, people always go after the warm cheesy bread. I had everything from fruit platters to smoked salmon on the table.

But the moment I took out a tray of cheese buns from the oven, conversation halted. People stopped talking and all eyes were on those warm, golden, and cheesy buns. In a matter of minutes, there was nothing left but crumbs and a request for the recipe. Since then they have been in my kitchen as a thing I regularly make for breakfast, snacks, or to serve alongside any soup.

 

This bread and cheese dish made the cut for my 2021 food list. This is the type of dish that brings us together – be it with your family or just for yourself on a lazy Sunday morning. These baked cheese buns are rich but not ultra-rich, and they come together with just a few pantry staples to make something truly irresistible. The best part? You can change things as much as you want, changing different cheeses, adding fresh herbs, or even stuffing them with a little ham for extra saltiness. It doesn’t matter whether you eat them warm from the oven or pop them in the toaster the next day with a smidge of butter.

 

Ingredients:

• Makes 12 buns.
• One cup of warm milk (110°F).
• 2 and ¼ teaspoons of dry yeast.
• 1 tablespoon sugar.
• 3 cups all-purpose flour.
• 1 teaspoon salt.

Four tablespoons of Melted Butter

• 1 large egg.
• Use cheese that you can shred like mozzarella and cheddar!

Equipment Needed:

• Large mixing bowl.
• Measuring cups and spoons.
• Wooden spoon or spatula.
• Clean kitchen towel.
• Baking sheet.
• Parchment paper.
• Pastry brush (for brushing milk or egg wash).

Directions:

1. In a small bowl, let the warm milk, sugar, and active dry yeast activate yeast. Allow the mixture to froth for 5-10 minutes before using it. This is an essential step, as it ensures that the yeast is active and will help the dough to rise.
2. To prepare your dough, in a bowl, whisk together the flour and salt. Make a hole in the middle and pour in the yeast mixture, melted butter and the egg. Stir everything together until a shaggy dough forms.
3. Knead the Dough: Dust lightly with flour and knead for about 8–10 minutes. The dough should be smooth and elastic, slightly tacky but not sticky. If the dough feels dry, add one teaspoon of milk at a time. If it is sticky, dust with more flour.
4. Put the knead dough in a greased bowl and cover it with a clean kitchen towel and let it rest in a warm place. Leave it for about 1 hour, till the dough has risen to double in size. A sunny spot by a window or an oven with the light on makes a good rising spot.
5. After the dough has risen, it is punched down to release the air bubbles. Divide it into 12 equal pieces. Press down a little, put a tablespoon of grated cheese in the centre, fold the dough around the cheese and pinch the edges to seal.
6. The dough needs to be divided into 12 equal parts. Take each part and flatten slightly. Place a tbsp of grated cheese in the centre and fold the dough and pinch the sides. Place a clean cloth over them, and allow them to rise for 30 minutes.
7. Right after shaping the buns, turn on the oven to 375°F (190°C) to preheat. Before baking, brush the top of the buns with a little milk or beaten egg wash for a lovely golden gloss.
8. To Make the Buns: Bake in the oven for 15-20 minutes or till golden brown or cheese is oozing out of some portions of the bun. The tops should be delightfully crisp but the inside should be soft and fluffy.
9. Let the buns cool a little before serving them. They’re best to be had warm, when the cheese is still melty.

 

 

Variations & Tips:

Try different cheese for variety of flavors. You can use gouda, gruyere or even blue cheese.

Give your focaccia a fragrant upgrade by mixing in some fresh herbs such as rosemary, thyme, or parsley.

Add minced jalapenos or red pepper flakes to the cheese mixture for a spicy kick, make it hot!

Give your buns extra heartiness with fillings such as diced ham, crispy bacon, and cooked sausage.

You can make these a day in advance. When they are cool, put them in an airtight container and reheat them in the oven.

 

Serving Suggestions:

These cheese buns are so versatile that they will go with anything and everything! Try serving these cheese buns warm with some butter or even with some creamy tomato soup. These rolls taste super delicious with eggs and bacon for breakfast or with stew at dinnertime. If you are feeling a little decadent, you can split one open and add a slice of smoked ham or turkey.

 

 

Frequently Asked Questions.

1. Can I use instant yeast instead of active dry yeast?

Yes! I didn’t activate my yeast (it was instant yeast, you certainly could activate if you wanted to). But, the dough may rise a bit quicker, so watch it closely.

2. What’s the best way to store leftover buns?

Place them in an air-tight container at room temperature for up to 2 days. To store them longer, you can freeze them and clear them to 300°F oven to heat through.

3. Can I make the dough ahead of time?

Absolutely! After the first rise, you can put the dough in the fridge overnight. Just let it warm up before shaping and letting it rise a second time.

4. My buns didn’t rise well. What went wrong?

Check that your yeast was fresh and activated properly. Check that your rising place is warm enough. Cold slows down yeast.

 

 

Taking out a tray of freshly baked cheese buns from the oven is nothing short of comforting. Those soft cheese buns are loaded with gooey cheese. You’ll love how irresistible and enticing they are. The aroma alone will make your kitchen feel like a pastry shop and that first bite is unbelievably delicious. Whatever the reason, you are bound to impress and they definitely work towards enhancing the experience. Make use of this easy cheese buns recipe today! So, get the flour and cheese ready and let’s make something!