Here’s a simple savory cheese bun recipe (baked, soft, and fluffy):
🧀 Soft Cheese Buns
Servings: 10–12 buns
Prep Time: 20 minutes
Rise Time: 1 hour
Bake Time: 20 minutes
Total Time: ~1 hour 45 minutes
🌿 Ingredients
For the dough:
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3 cups (375 g) all-purpose flour
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2¼ tsp (1 packet) instant yeast
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1 tsp sugar
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1 tsp salt
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1 cup (240 ml) warm milk (about 110°F / 43°C)
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2 tbsp unsalted butter, melted
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1 egg
For the cheese:
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1½ cups (150 g) shredded cheese — cheddar, mozzarella, or a mix
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2 tbsp grated Parmesan (optional, for extra flavor)
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Optional: ½ tsp garlic powder or dried herbs (oregano, parsley, etc.)
For topping:
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1 egg yolk + 1 tbsp milk (egg wash)
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Extra shredded cheese for sprinkling
👩🍳 Instructions
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Activate yeast (if using active dry yeast):
Dissolve yeast and sugar in warm milk. Let sit 5–10 minutes until foamy.
(If using instant yeast, skip this step and mix it directly with dry ingredients.) -
Make the dough:
In a large bowl, mix flour and salt. Add melted butter, egg, and milk mixture.
Stir until a dough forms, then knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
The dough should be soft but not sticky. Add a bit of flour if needed. -
First rise:
Cover the bowl and let dough rise in a warm place until doubled, about 1 hour. -
Shape the buns:
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Punch down the dough and divide into 10–12 pieces.
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Flatten each piece slightly, add a tablespoon of cheese in the center, and pinch closed to seal.
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Place seam-side down on a parchment-lined baking sheet.
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Second rise:
Cover lightly and let rise again for 20–30 minutes until puffy. -
Top and bake:
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Preheat oven to 375°F (190°C).
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Brush buns with egg wash and sprinkle extra cheese on top.
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Bake for 18–22 minutes, until golden and bubbling on top.
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Cool slightly and serve:
Enjoy warm! The cheese inside will be soft and melty.
🧄 Optional Variations
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Garlic Cheese Buns: Brush baked buns with melted butter mixed with minced garlic and parsley.
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Spicy: Add diced jalapeños or chili flakes to the dough or cheese mixture.
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Stuffed version: Mix cheeses (cheddar + mozzarella) for gooey pull-apart centers.
Would you like me to give you the Brazilian cheese bread (pão de queijo) version too — naturally gluten-free and chewy?
