Cheddar Cheese Buns

Need to take your next family meal to the next level? Try these homemade cheddar cheese buns. These bread rolls are light and fluffy with a beautiful cheesy topping. While baking, your house will smell like an expensive artisanal bakery.

I first made this recipe from scratch after learning about how processed the bread buns at the local grocery store are. Working with yeast may seem daunting, but it is a forgiving dough that’s simple to work with. It’s a great way to spend a lazy Sunday afternoon.

Don’t be fooled by the small amount of ingredients; these savory rolls pack a big flavor punch. They’re firm enough to hold a burger from your backyard grill yet pliable enough to tear open and dip in soup. I guarantee your family won’t share the last one.

Why You Will Love This Recipe

This recipe is a breeze because your stand mixer does most of the work. You simply dump the dough ingredients into the mixing bowl and let the machine work them into a smooth, cohesive ball. It means less arm fatigue and less mess on the countertops. Hands-on time is minimal, which gives you time to rest.

These rolls make a nice change from your usual baked goods. They are a simple addition to a burger dinner but also make for an elevated sandwich or a fun treat on a rainy day. They elevate even the simplest meal like bowls of soup. Homemade bread is satisfying and guaranteed to please your guests.

What You Need

To make these homemade rolls, you only need all-purpose flour, active dry yeast, milk, butter, sugar, salt, and grated cheddar cheese.

Sharp Cheddar Cheese

It’s important to use real cheddar for the best results. Grate a block of your favorite cheddar for these rolls. Don’t use pre-grated cheese since it has added anti-caking agents that prevent it from melting properly. Feel free to try grating a different type of hard cheese instead if you like. For example, Gruyere or pepper jack are both delicious options.

Active Dry Yeast

Yeast is the key to making a bread that’s light and fluffy. Be sure your yeast is fresh and that it foams when added to the warm liquid before using. If you happen to only have instant yeast on hand, you can certainly use it but skip the first step of adding it to the warm milk.

Warm Milk

Using milk instead of water gives you an enriched, tender dough that stays soft for days. You want it warm, like baby bath water so it doesn’t kill the yeast. For a dairy-free version, try an unsweetened almond or oat milk which also creates a beautifully soft crumb.

How to Make Cheddar Cheese Buns

Get your stand mixer and your favorite cheese and let’s bake!

Proof the Yeast

Add your warm milk to the bowl of a stand mixer and sprinkle the active dry yeast and sugar on top. Let the mixture sit for about 10 minutes, until the yeast foams up and smells like fresh bread.

Knead the Dough

Add the melted butter, salt, and flour to the foamy yeast mixture. Using a dough hook on low speed, knead for about 8 minutes until the dough forms a smooth, elastic ball.

First Rise

Place the smooth dough in an oiled bowl and turn it over once to coat the top. Cover the bowl with plastic wrap and let rise in a warm place for about 1 hour until doubled in size.

Shape and Top

Gently punch down the dough and divide into 8 equal pieces. Shape each piece into a smooth, round ball. Place the balls on a parchment-lined baking sheet, press them down slightly and top each bun with a mound of shredded cheese.

Bake to Perfection

Let the cheese-topped buns rest for 30 minutes while you preheat the oven to 375°F. Bake for about 15-20 minutes until the bread is puffed and the cheese is golden brown.

My Top Recipe Tips

One of the most important things to remember when working with yeast is controlling the temperature of your liquids. If the milk is too hot, it will kill the yeast and you’ll end up with dense, heavy bricks instead of soft buns. Aim for the milk to be about 110°F, which should feel just warm to the touch on your wrist.

When shaping the buns, be sure to pinch the bottoms so the tops stretch into a smooth, tight dome. The tension from the dome helps the dough to rise up in the oven rather than spreading out on your baking sheet.

Don’t hold back on the freshly grated cheese when topping these rolls right before they go into the oven. Some of the cheese will likely drip down the sides as they rise. This creates deliciously cheesy, toasted bottoms, and I love those cheesy skirts.

Storage and Reheating

• Store: Place your fully-cooled buns in an airtight container at room temperature. They’ll last up to 3 days.
• Freeze: If you want to freeze these, just wrap each bun in aluminum foil and put them all into a large freezer bag. They’ll keep for up to 3 months.
• Reheat: If you have a day-old bun or you’ve thawed a frozen bun, simply bake them at 350°F for about 5 minutes. That’s enough time to re-crisp the cheese tops.

Serving Suggestions

• Sliced in half, these buns make the perfect burger buns for any backyard cookout.
• Serve these warm with a big bowl of hearty chili.
• Fill with sliced turkey, lettuce, and tomatoes.
• Toast with some garlic butter to serve alongside soup.

Frequently Asked Questions

Can I make this dough the night before?

Yes! After kneading the dough, immediately place the covered bowl into the refrigerator overnight. Cold temperatures slow the growth of yeast, which helps develop complex flavors. This method will be especially helpful when you want to bake fresh buns the following morning.

Why did my buns turn out dense and heavy?

If you follow the recipe carefully, your buns should turn out fluffy and soft. Dense buns could indicate that your yeast had expired, your milk was too hot, or you added too much flour. Always use the spoon-and-level technique when measuring flour.