Cheese Buns
My soft and fluffy homemade cheese buns are tender on the inside, slightly crispy on the outside, and the perfect alternative to dinner rolls! With cheddar cheese as the star ingredient, they’re a delicious choice for a side dish, snack, or even sandwiches.
Servings: 8 buns
Calories: 304kcal
Equipment
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1 tsp Instant Yeast
- ½ tsp Salt
- 1½ cup Grated Cheddar Cheese
- 1¼ cup Unsweetened Almond Milk
- ½ tbsp Honey
- 2 tbsp Olive Oil
- 1 Egg Whisked
Instructions
- 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.
Notes
- I always check that my yeast is fresh! I still remember the time my dough just sat there, refusing to rise, it was a total flop, and all because my yeast had lost its magic. Now, I always test it with a little warm water and sugar first, and those bubbles are my reassurance that these buns will turn out perfectly every time! 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, I make sure the almond milk and honey mixture is warm - not too hot or too cold - so the yeast works properly. A little care here makes all the difference!
- I always let the dough rest, covered, in a warm spot so it can rise beautifully. This step is key to achieving that soft, fluffy texture
- If the dough feels too sticky while kneading, I add just a pinch or two of flour. But I’m careful not to overdo it, so the dough doesn’t dry out.
Nutrition
Serving: 1cheesebun | Calories: 304kcal | Carbohydrates: 37g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 42mg | Sodium: 344mg | Potassium: 127mg | Fiber: 3g | Sugar: 1g