The Fluffiest Cheese Buns Ever (Bread Machine)
Sneak Preview: These fluffy Cheese Buns are a pillowy soft and fluffy cheese-infused dinner roll with a chewy, cheesy crust. This is a bread machine recipe, but you can make these rolls without one. See the recipe notes for details
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My family thinks these cheese buns are the best dinner rolls on the planet. They always win extra points with my youngest grandson. I wish you similar results.
Nothing beats unrolling hot-out-of-the-oven cheese rolls to find melty Cheddar cheese combined with soft, flaky bread. The crispy cheese bits formed where the cheese meets the pan and bakes up crunchy on top add another layer of texture and taste.
Eat them with dinner or use them as slider buns with a piece of ham or turkey.
The Tangzhong method is the secret to fluffiness. Keep reading to find out more. (Don’t worry. It’s simple.)
These are the most requested rolls in my bread recipe repertoire. Giving them close competition are My Favorite Cinnamon Rolls, Bread Machine Monkey Bread: A Savory Version, and Crusty French Bread Mixed in a Bread Machine.
Can I use a stand mixer instead of a bread machine to make these rolls?
The answer is a resounding YES! This recipe is designed for a bread machine. I think a bread-making machine does the best job of kneading the dough.
However, you can use a stand mixer or even make them by hand if you prefer. See the recipe notes for directions.
The Tangzhong technique
(Skip this section if you are not into the details. Just follow the recipe.)
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The Tangzhong technique is a simple modification that improves the texture, taste, and freshness window of homemade bread.
A small amount of flour is whisked into milk or water and heated to thicken the mixture. This “magic pudding” can be made quickly in a microwave. Add more liquid to cool down the temperature immediately. Pour into your bread machine along with the remaining ingredients.
This process makes it possible to use less flour and more liquid. In other words, the percentage of hydration is higher.
If you like the results of the Tangzhong technique, I also use the same method in these recipes: A Tangzhong Bread Machine Recipe for the BEST Dinner Rolls Ever and Terrific Tangzhong Cinnamon Rolls from your Bread Machine
Ingredients and substitutions:
- FLOUR: The recipe calls for unbleached wheat flour. You can substitute bread flour if you prefer, but you will probably need slightly less flour.
If you want to use whole wheat flour, I recommend you use no more than 1 cup. Make up the rest with unbleached flour.
The recipe calls for unbleached wheat flour. You can substitute bread flour if you prefer, but you will probably need slightly less flour.
If you want to use whole wheat flour, I recommend you use no more than 1 cup. Make up the rest with unbleached flour.
The recipe includes weight measurements as well as cups. Weighing the flour is much more accurate.
If you don’t have scales available, use a fork or a spoon to fill a measuring cup carefully before leveling the top. Using your measuring cup to scoop up the flour will usually result in using too much flour. Bye-bye fluffy rolls! - YEAST: Instant yeast or bread machine yeast (same thing) is always easier, so that’s what I use. However, if you can’t get it or don’t have it, use regular active dry yeast instead. There is no longer any need to dissolve it according to King Arthur Baking.com. Add an additional 1/4 teaspoon of active dry yeast to make up for the slower rising capability.
- EGGS: I always use the large size. If you have a different size, compensate with more or less liquid.
- SALT: The recipe is written for table salt or sea salt. Add an extra 1/4 teaspoon if using Kosher salt.
- MILK: Any milk you have on hand will work. However, the higher the fat content (whole milk is the best), the richer and moister your rolls will be.
- CHEESE: Medium or sharp Cheddar cheese is my cheese of choice. If you want to try something else, pick a semi-hard cheese. Gouda, Swiss, or Pepper Jack come to mind.
Tips for making successful Cheddar cheese bread rolls:
1. Always hold back some of the flour called for in the recipe.
For example, if the recipe calls for 3 cups of flour, only add 2 and 3/4 cups of flour initially. Check your dough and add the remaining flour as necessary (1 tablespoon at a time).
I recommend doing this ANYTIME you make homemade bread, especially if it’s a new recipe for you. Environmental variations (some beyond your control) and user techniques can make a difference.
2. Spray the bread pans with an oil/flour mixture like Baker’s Joy.
This is especially important if your pans do not have a high-quality non-stick finish. Cheese can stick to the pan like glue, man.
3. Use a pizza cutter to cut the strips.
It’s quick! Otherwise, use a large kitchen knife.
4. My preferred “floured surface” is a silicone baking mat.
Throw it into the dishwasher when you’re done. Just be careful when you are cutting the dough and not to also cut the mat. I’ve been doing it for years without a problem.
Can I make these ahead of time?
Yes. Make the dough, let it rise, and shape it into rolls. Refrigerate. When ready to bake, allow the rolls to come to room temperature and rise until almost double before baking.
Because the recipe employs the Tangzhong technique, these rolls will remain amazingly fresh for another day or two or three after baking. How to form the rolls and add the cheese.
How to assemble fluffy cheese buns:
If you enjoy making and/or eating bread, take a look at these recipes
If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula
Cheese Buns Recipe
Ingredients
- 1 cup milk (divided) - 227 gr
- 3 cups unbleached all-purpose flour, (divided) - 360 gr
- 1 egg (large) - 50 gr
- 1 tablespoon heavy cream or 1 egg yolk - 14 gr
- 2 tablespoons sugar (granulated) - 24 gr
- 1 ¼ teaspoon salt (table or sea salt) - 7 gr
- 4 tablespoons softened butter - 113 gr
- 2 teaspoons instant yeast - 6 gr
- 2 cups Cheddar cheese (8 oz. shredded) - 226 gr
Instructions
Making the dough:
- Tip: It's easier to measure out the total amount of milk and flour (as directed in step #1) you will need before you get started.
- Measure out 1 cup of milk. In a separate small bowl, measure out 3 cups flour.
- Make flour paste by stirring 3 tablespoons of the flour you just measured out and half of the milk (1/2 cup) together in a medium microwave-safe bowl. Cook on HIGH in the microwave for 1 minute, stirring every 30 seconds. If necessary, ook an additional 15-30 seconds, until the milk-flour mixture is as thick as pudding.
- Add the remaining 1/2 cup of milk to the cooked milk/flour mixture and whisk energetically. It’s OK if there are still a few lumps. They will disappear in the mixing process. Add to the bread-machine pan.
- Add egg, heavy cream or egg yolk, sugar, salt, softened butter, remaining flour (hold back about 1/4 cup), and yeast to the pan and select the DOUGH cycle. Press "Start."
- After about 10 minutes, open the bread machine lid and check the dough. If too wet, add more flour 1 tablespoon at a time. If too dry, add more milk 1 tablespoon at a time.
- When the DOUGH cycle finishes, check to see if the dough has risen to double its original size. If so, remove it to a floured surface. If not, allow the dough to remain in the machine until it is doubled.
Making and Baking the Rolls:
- Remove the dough from the bread machine onto a floured surface. I like to use a silicone mat because clean-up is easy (dishwasher).
- Divide dough in half. Form each half into a neat ball, flouring the surface as you work to prevent sticking.
- Use a rolling pin to roll one dough ball into a 13 x 9-inch rectangle.
- Evenly distribute 1 cup of the cheese over the top of the rectangle.
- Divide into 4 equally-sized strips long-ways, then divide each strip in half short-ways. You should have 8 total strips. Roll each strip starting from either of the short ends.
- Place rolls into a greased (spray with Baker’s Joy for best results) 8 or 9-inch pan in a spoke fashion.
- Repeat steps 2-6 with the other half of the dough.
- Cover pans with a tea towel or cheap shower cap and set aside to rise again until almost double. This will probably take an hour, plus or minus, depending on the room temperature.
- Preheat oven to 375 degrees F when you think the rolls are almost ready to bake.
- Place rolls on the middle shelf of your oven. Bake for 14-17 minutes or until golden brown.
- Remove from the oven and allow to sit for about 5 minutes. Run a plastic knife around the edge to loosen any cheese stuck to the edge. Turn rolls out onto a cooling rack for another 10-15 minutes. Brush all over with melted butter.
- Tip: If you leave rolls in the pan too long after baking, they will sweat and become soggy on the bottom.
Video
Notes
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.