Homemade Cheddar Cheese BunsThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Delicious, soft, fluffy, cheddar cheese buns are tender on the inside and slightly crispy on the outside, and make perfect dinner roll alternative! Filled and topped with gooey cheese, these cheese bread rolls are great as a side dish, for a snack, or for sandwiches too!
These satisfying, easy cheese buns are one of my favorite recipes to make for a snack or as a side dish for dinner.
Made with just a few simple ingredients, these cheese stuffed bread balls get their dinner-roll like texture from a combination of flour, yeast, almond milk and cheese! Think of them as mini buns with crispy cheese on the outside and melted cheese in the middle 🙂
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There are so many ways to use this yeast bread recipe. Try these cheddar cheese rolls as the base for a cheese sandwich, or instead of burger buns for burgers!
Your whole family is sure to love this recipe, and they’re easy enough to make that you can get your kids involved in the kitchen to whip them up! Super simple, and so so good!
👩🏽🍳 Why This Recipe Works
- Super easy cheese rolls
- Delicious appetizer or a great side dish
- Perfect for school lunches, kid friendly!
- Soft and fluffy
- Vegan and gluten free option
- Versatile and easy to customize!
This recipe requires just 8 simple ingredients, easily found at most grocery stores! For detailed quantities of ingredients and nutrition information, see the recipe card below.
- Flour: We used a combination of All-Purpose Flour and Whole Wheat Flour to give these cheese rolls a fluffy texture with a healthy dose of whole grains.
- Instant Yeast: To help the rolls rise!
- Cheddar Cheese: We used gooey cheddar cheese to give these —- their cheesy centers and crispy cheese topping!
- Unsweetened Almond Milk: Any plant based milk or even regular milk would work.
- Olive Oil, Honey, Salt: To add moisture, rise, and flavor to the dough.
- Large Egg: Eggs complement the gluten and help bind the dough together, resulting in soft and fluffy rolls!
- Mini Cheese Buns Recipe: Instead of shaping the cheese rolls into 8 individual buns, cut the amount of dough for each bun in half to make 16 mini cheese rolls! Each bun will have 150 calories and 6 grams of protein.
- Vegan Cheese Bread: To make these fluffy cheese buns vegan friendly, substitute the cheese for vegan cheese, swap the honey for maple syrup, and brush the tops of the buns with almond milk.
- Add Spices Or Herbs: Fresh garlic, garlic powder or onion powder would taste great in these cheesy buns, as would your favorite herbs like basil, or rosemary!
- Gluten Free Cheese Rolls: To make this into gluten free cheese bread, substitute the flour for gluten free flour. I like Bob’s Red Mill Gluten Free 1:1 Baking Flour, but you could also use a mix of almond flour and other gluten free flours instead of buying a pre-made blend.
- Make Sweet Buns: Turn this into a sweet cheese roll recipe by omitting the cheddar cheese, and doubling the amount of honey. Then, when the rolls are cooked, cut them in half and spread cream cheese and jam in the center!
- Mozzarella Cheese Bun Recipe: Use mozzarella instead of cheddar in these savory cheese rolls. Or feel free to use half cheddar and half mozzarella – that would taste great too!
🔪 How To Make Cheese Buns
Mix Dry Ingredients: In a medium bowl, whisk together both of the flours, yeast, salt and 1 cup of shredded cheese. Reserve ½ cup of cheese for the topping.
Mix Wet Ingredients: In a separate bowl heat the almond milk and honey until lukewarm, stir through the oil and make sure the honey has melted. Add the milk mixture to the dry ingredients.
Make Bread Dough: Mix the wet ingredients into the dry to form your yeast dough. Use your hands to bring the dough together. Turn out onto a lightly floured surface or counter top and knead for 2-3 minutes until the dough forms a smooth ball. You can also use the bowl of a stand mixer with a dough hook for this step.
Let The Dough Rise: Place the kneaded dough in a large bowl, cover with plastic wrap or a cloth, and rest in a warm place (at least at room temperature) for 1 hour to allow the dough to double in size.
Cut Into Buns: Turn the risen dough out onto a cutting board and divide into 8 equal portions.
Second Rise: Shape the pieces into balls, place on a baking sheet lined with parchment paper. Cover and allow to rise in a warm place again for 30 minutes.
Prep For Baking: Preheat the oven temperature to 338 (or 340) degrees F / 170 C. Lightly brush the tops of the individual rolls with the whisked egg wash and sprinkle the reserved cheese on top of the buns.
Bake: Bake for 20-25 minutes or until lightly golden brown and cooked through. Let cool on a wire rack before serving.
The answer is – it depends! Some recipes for cheese rolls have tons of cheese, butter, and only use all purpose flour, making them more of a treat due to the high fat and refined grains. Our recipe is slightly healthier because we use a little less cheese and whole wheat flour, so it’s a moderately healthy recipe.
To make this recipe even healthier:
1) Use whole wheat pastry flour instead of the all purpose flour
2) Turn these into mini buns – then each one will only have 150 calories!
These cheddar rolls will keep in an airtight container in the fridge for up to 2 days. You can also store these cheese rolls in the freezer for up to 2 months. Thaw in the fridge, then reheat in the microwave in 30 second increments until warmed through, or in the oven at 300 degrees until warmed through.
The type of cheese you use is totally up to you. Substituting difference cheeses won’t change the texture or ingredient ratio at all.
Here are some other cheeses to try:
1) Provolone (the mild Italian style provolone would be best)
2) Mozzarella (shredded mozzarella vs. fresh mozzarella will work best)
3) Parmesan Cheese (really good sprinkled on top just before baking)
4) Pepper jack (for a spicy twist)
What you do with – and when you add – the cheese is equally as customizable. For stuffed cheese buns, pat the dough in the palm of your hand and place a chunk of cheese in the middle, then pinch the dough around the sides to form a “pocket” of cheese.
These little cheese stuffed bread balls can be used for so much more than bread rolls. Try making little sliders using these cheesebuns instead of sandwich bread! Cheddar buns are also the perfect partner for soups and stews. Instead of crackers, try ripping one of these apart and dipping into your soup. The toasted cheese adds so much flavor!
💭 Expert Tips
- Allow the dough to rest, covered, in a warm place.
- Make sure your yeast is fresh! To test whether your yeast is good, add some warm water, 1 tsp sugar, and 1.5 tsp yeast to a small bowl. If the mixture bubbles after 10 minutes, your yeast is still good to go!
- When activating the yeast, make sure the almond milk and honey mixture is warm (not too hot and not too cold), otherwise the yeast won’t activate properly.
- If the dough is too sticky when you’re kneading it, you can add a pinch or two of flour to the dough (but don’t add too much or your dough will become too dry).
- Feel free to customize this recipe any way you like!
🍞 More Bread And Bun Recipes!
- Gluten Free Bread Recipe
- Vegan Dinner Rolls
- Air Fryer Pizza Rolls
- Buckwheat Sourdough Bread
- Gluten Free Buckwheat Bread
- Air Fryer Garlic Bread
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📋 Recipe Card
Cheese Buns Recipe
- In a mixing bowl whisk together both of the flours, yeast, salt and 1 cup of grated cheese. Reserve ½ cup of cheese for the topping.
- In a separate bowl heat the almond milk and honey until lukewarm, stir through the oil and make sure the honey has melted.
- Mix the wet ingredients into the dry to form a dough.
- Use your hands to bring the dough together. Turn out onto a lightly floured surface and knead for 2-3 minutes.
- Place in a bowl, cover and rest in a warm place for 1 hour to allow the dough to double in size.
- Turn the dough out and divide into 8 equal pieces. Shape the pieces into balls, place on a baking tray lined with baking paper.
- Cover and allow to rise in a warm place again for 30 minutes.
- Preheat the oven to 338 degrees F / 170 C
- Lightly brush the tops of the dough balls with the whisked egg and sprinkle the reserved cheese on top.
- Bake for 20-25 minutes or until lightly golden and cooked through.
- Allow the dough to rest, covered, in a warm place.
- Turn these into mini cheese buns by using half of the dough for each roll – you’ll end up with 16 buns and each one will have 150 calories and 6 grams of protein.
- To make these cheddar cheese buns vegan friendly substitute the cheese for vegan cheese, swap the honey for maple syrup and brush the tops of the buns with almond milk.
- To make this recipe gluten free, substitute the flour for gluten free flour.
- Store cooked buns in an airtight container in the fridge for up to 2 days. Buns can be frozen for up to 2 months.