Bread Machine Cheese Buns: Grandkid-Approved Favorite

Mix dough with Tangzhong paste in a bread machine, shape into rolls filled with cheese, proof, and bake. Easily adaptable for stand mixer or handmade methods (see recipe notes).

16 rolls

Cheddar Cheese Dinner rolls--still in the pan

Prep Time 45

Cook Time 15

Mixing & Rising Time 2 15

Total Time 3 15

Ingredients

Tangzhong Paste

2 tablespoons (15 g) unbleached all-purpose flour
½ cup (113 g) milk - divided

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

Make Tangzhong: Whisk 2 tablespoons unbleached all-purpose flour and ½ cup milk in a microwave safe container; microwave 45-60 sec, stirring until thick.
Add Milk and Combine: Add ½ cup cool milk to the Tangzhong paste ( 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.
Mix Dough: Add 1 large egg ,1 tablespoon heavy cream OR 1 egg yolk, 2 tablespoons sugar , 1¼ teaspoon salt , 4 tablespoons butter, 2¾ cups unbleached all-purpose flour , and 2 teaspoons instant yeast to the bread machine pan.
Select the DOUGH cycle and press "Start."
Check the DOUGH in 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 Dough 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.
Grate Cheese: While the machine is doing all the hard work for you, grate the cheese so it has time to come to room temperature.
Roll and Fill: Transfer dough to a floured surface and divide in half. Compress with your hands. Roll one half into a 12×9-inch rectangle and sprinkle with half the cheese.
Cut and Roll: Slice into 4 strips lengthwise, then each in half crosswise for 8 strips. Roll up each strip from the short edge.
Prepare Pans: Spray two 8- or 9-inch pans (Baker’s Joy or grease well). Arrange rolls in a spoke pattern. Repeat with the remaining dough and cheese.
Proof Rolls: Cover with tea towels or cheap shower caps and let rise until nearly doubled, about 1 hour depending on room temperature. Watch the rolls, not the clock.
Bake: Preheat oven to 375 °F (190˚C) when you think the rolls are almost ready to bake.
Bake on the middle shelf for 14-17 minutes or until golden brown and the internal temperature reaches 190˚F (88˚C).
Cool and Finish: Remove from the oven and allow to sit for 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, if desired.

Notes

Heads-up: Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat. More details here.

Make Ahead: Dough can be refrigerated after the DOUGH cycle or shaped first and chilled overnight. Let rise until soft and puffy before baking.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information