Best Bread Machine Cheese Buns: Based on a Grandkid Survey
Sneak Preview: These Bread Machine Cheese Buns are a pillowy soft, and fluffy cheese-infused dinner roll (thanks to the Tangzhong technique) with a chewy, cheesy crust. Mix these in a bread machine, but you can make these rolls without one. See the recipe notes for details.
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My family thinks these Cheddar cheese buns are the best dinner rolls on the planet. They always win extra points with my youngest grandson. I wish you similar results.
Unroll hot, cheese-filled rolls to reveal melty Cheddar in soft, flaky bread. Enjoy crispy, crunchy cheese bits on top for an extra layer of texture and taste. Eat with dinner or use as slider buns with ham, turkey, or mini burgers.
Are you curious about what else my family asks for? The following recipes are all popular: My Favorite Cinnamon Rolls, Bread Machine Monkey Bread: A Savory Version, and Crusty French Bread Mixed in a Bread Machine.
Happy Bakers Speak Up
“These cheese buns turn out absolutely wonderful. The recipe and instructions are so precise and easy to follow.
I also tried stuffing them with roasted red peppers and garlic butter along with a little bit of cheese and the result was delicious. My family just cannot keep their hands off of them.”—SHILPY
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 make them by hand with a wooden spoon. See the recipe notes for directions.
The Tangzhong Technique
(Skip this section if you are not into the details. Just follow the recipe.)
The Tangzhong technique is a simple modification that improves homemade bread’s texture, taste, and freshness window.
Whisk a small amount of flour into milk or water and heat until thickened (quickly done in a microwave). Cool with more liquid, then add to your bread machine with the remaining ingredients. This process allows less flour and more liquid to be used, increasing the percentage of hydration.
If you like the results of the Tangzhong technique, I 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:
- Unbleached wheat flour–my favorite
- Substitute bread flour
- If using whole wheat, use no more than one cup. Make up the rest with unbleached flour.
- Measure flour with digital scales. 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)
- Substitute active dry yeast–add 1/4 teaspoon extra
- EGGS:
- Large size.
- When subbing a different size, compensate with more or less liquid.
- SALT:
- Table or sea salt.
- Add an extra ¼ teaspoon when using Kosher salt
- MILK:
- Any milk–the higher the fat content, the richer and moister your bread
- The milk does not need to be warmed because of friction from paddles
- BUTTER:
- Warm butter unnecessary
- 📌Kitchen tip📌: Chop refrigerated butter finely and add to the pan
- CHEESE:
- Mild Cheddar cheese because it’s less greasy
- For variety, use semi-hard cheeses like Gouda, Swiss, or Pepper Jack
- If you like cheese in your bread, don’t miss my recipe for Spinach Bread with Parmesan for a bread machine.
Tips For Making Successful Cheddar Cheese Bread Rolls
1. Be hesitant to add more flour.
When perfectly kneaded and hydrated, this dough will stick to the side of the bread machine pan and pull away cleanly. You may see dough underneath the paddle, and that’s OK. When touched, this dough will be smooth, supple, and tacky. It should not be dry-looking or bouncing off the walls.
Environmental conditions (some beyond your control), flour characteristics, and user technique can create situations where you need to add liquid or flour to make your dough just right.
The more experience you have, the less you need to add extra flour. Experience is the best teacher when it comes to bread-making. Eventually, you can feel it in your bones when the dough needs adjustment.
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. (USA pans do not require this step.) Cheese can stick to the pan like glue.
3. Cut the dough into strips with a pizza cutter before making rolls.
It’s quick! Otherwise, use a large kitchen knife or a bench scraper.
4. A silicone baking mat is my preferred work surface when shaping the dough.
When you’re done, throw it into the dishwasher. Be careful when cutting the dough; don’t cut the mat by pressing too hard. I’ve been doing it for years without a problem.
5. Sprinkle a few shreds of cheese over the tops of the buns before you bake them.
They will look more enticing and also let people know what’s inside.
Can I Make These Rolls 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 Assemble Bread Machine Cheese Buns
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Don’t worry about a few small lumps–they’ll come out in the wash. But if the paste cooks into a solid cake that is not stirrable, start over. (If you don’t have a microwave, heat the milk in a small saucepan over low heat. Whisk in flour and cook until the mixture gets thick.)
The dough should be smooth and elastic. Watch the dough knead; it should stick to the side briefly, then pull away cleanly. The dough should be tacky and clean the pan. If yours doesn’t look like this, look at this post for instructions on fixing your dough. It’s not too late.
How To Shape Cheese Buns By Hand
I like to use a silicone mat because clean-up is easy. Shake it out in the sink and throw it in the dishwasher.
The internal temperature should reach 190˚F. Let the rolls cool on a wire rack to prevent soggy bottoms.
FAQ
Can I store baked rolls in the freezer?
Yes. Be sure to double-wrap them. Use within three weeks to a month for the best flavor.
Can I make these without cheese?
Absolutely. Often, I make one pan with cheese and one without. It’s easy to do since you will roll out two dough rectangles. If you like, coat one rectangle with melted butter instead of cheese. I’ve made one pan of cheese buns and one pan of cinnamon rolls.
Can I make this dough into a burger bun?
- Knead cheese into dough by hand.
- Portion dough: 16 small balls or 8 large buns.
- Let rise.
- Smash buns before baking for burger bun shape.
- Bake as directed.
- Cut horizontally for sandwiches
Parting thoughts: We are a cheese-loving family. So it stands to reason that anything with cheese will be popular. If you bake for the same kind of people, I recommend this Jalapeno-Cheese Loaf. It’s particularly nice to give away or serve as an appetizer.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Cheese Buns Recipe–Bread Machine
Video
Ingredients
Tangzhong Paste
- ½ cup (113 g) milk divided
- 2 tablespoons (15 g) unbleached all-purpose flour
Dough
- ½ cup (114 g) cool milk
- Tangzhong paste from above
- 1 large (50 g) egg
- 1 tablespoon (14 g) heavy cream OR 1 egg yolk
- 2 tablespoons (24 g) sugar granulated
- 1¼ teaspoon (7 g) salt table or sea salt
- 4 tablespoons (56 g) butter cold, chopped
- 2¾ cups (330 g) unbleached all-purpose flour
- 2 teaspoons (8 g) instant yeast
- 2 cups (226 g) Cheddar cheese shredded (8 ounces)
Instructions
Making the Tangzhong Paste
- Measure ½ cup (113 g) milk into a 2-cup microwave-safe measuring cup or Pyrex bowl. Whisk in 2 tablespoons (15 g) unbleached all-purpose flour Cook on High in a microwave for 45-60 seconds (microwaves vary) whisking every 15 seconds until thickened like pudding.
Dough
- Add ½ cup (114 g) cool milk to the Tangzhong paste (cooked milk/flour mixture from above) and whisk energetically. It’s OK if there are still some lumps. They will disappear in the mixing process. Add to the bread machine pan.
- Add 1 large (50 g) egg ,1 tablespoon (14 g) heavy cream OR 1 egg yolk, 2 tablespoons (24 g) sugar , 1¼ teaspoon (7 g) salt , 4 tablespoons (56 g) butter, 2¾ cups (330 g) unbleached all-purpose flour , and 2 teaspoons (8 g) instant yeast to the bread machine pan and select the DOUGH cycle. Press “Start.”
- During the first minute, lift the lid to make sure the paddles are engaged and working correctly. Dough should start to clump and begin to form a ball.
- Recheck 12-15 minutes later to ensure the dough is the correct consistency. It should stick to the side, then pull away cleanly. If the dough is too dry it may thump against the side of the pan or ride around freely on top of the post. Add milk one tablespoon at a time. If the dough is too wet, impossibly sticky and won’t pull away from the sides, add flour one tablespoon at a time. Give the dough time to absorb the flour or milk between each addition.
- 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.
- While the machine is doing all the hard work for you, grate the cheese so it has time to come to room temperature.
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 12 x 9-inch rectangle.
- Evenly distribute half of 2 cups (226 g) Cheddar cheese over the top of the rectangle.
- Divide into 4 equally-sized strips lengthwise, then divide each strip in half across the width. You should have 8 total strips. Roll each strip starting from the outside ends.
- Place rolls into a greased (spray with Baker’s Joy for best results unless using USA pans) 8 or 9-inch pan in a spoke fashion.
- Repeat the shaping instructions with the other half of the dough.
- Cover the pans with tea towels or cheap shower caps 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 °F (190˚C) when you think the rolls are almost ready to bake.
- Place rolls onto the middle shelf of your oven. Bake for 14-17 minutes or until golden brown and the internal temperature reaches 190˚F (88˚C).
- 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 wire rack for another 10-15 minutes. Their tops should be up so their shape is not affected. 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.
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.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.