Cheddar Cheese Buns Recipes

December 25, 2019
Tender crisp and cheesy tops with hints of garlic flavor, you'll love these cheddar Buns all crammed with cheese within the centers.

Cheddar Cheese Buns Recipes
Cheddar Cheese Buns Recipes

I came to the thought of creating cheddar buns once I saw them during a bakery during one among our camping trips. We always love checking the grocery stores nearby, and you recognize me, I always search for new ideas to bake.

These cheesy buns immediately caught my attention as they glistened with tender-crisp cheese on top. I knew I had to form them.

Cheddar Cheese Buns Recipes

INGREDIENTS:
For the Tangzhong or Overnight Dough:

  • 2/3 cup boiling water
  • 2/3 cup all-purpose flour

For the Dough:

  • 1 tbsp active dry yeast
  • 3/4 cup warm water 105-115 F
  • 2 and 2/3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tsp salt
  • 1 large egg
  • 1/4 cup butter melted
  • 1 egg beaten, for egg wash

For the Cheese Filling:

  • 1 and 1/2 cup cheddar cheese shredded

For the Toppings:

  • 1/2 cup parmesan cheese shredded
  • 1 tsp garlic powder
  • 1/4-1/2 cup cheddar cheese shredded
  • sesame seeds for sprinkling on top

INSTRUCTIONS:
Make the Overnight Dough:

  1. In a medium bowl, combine flour and boiling water. Stir until the mixture gathers into a shaggy mass. Shape the dough into a ball. Wrap this in plastic and refrigerate overnight.

Make the Bread Dough:

  1. In a mixing bowl, sprinkle the yeast over warm water and let it sit for about 5 minutes, or until the yeast is soft and dissolved. Add in the sugar, egg, salt,  and melted butter. Stir everything with a wooden spoon.
  2. Add the overnight dough. Add the flour gradually and stir the mixture until it gathers into a soft and shaggy dough. Turn the dough over on a floured board and knead until it is elastic and smooth (You may need to sprinkle just a bit of flour to help with the stickiness of the dough).
  3. Shape the dough into a ball. Place it in a bowl, cover with a clean kitchen towel and let rise for 1 and 1/2 hour or until doubled in size.
  4. Deflate the risen dough. Divide it into 14 or so portions. Flatten a portion using your palms until it is about 1/4 inch thick. Place about a tablespoon of shredded cheddar cheese in the center of the dough. Pull the sides over to the center to cover the filling, then shape the dough into a smooth ball. Tuck the ends under to seal. Repeat with the rest of the dough portions. Place the dough balls on a greased muffin pan. You will need another muffin pan ( or two muffin molds) because this batch makes 14.
  5. Cover loosely and let the dough rise for an hour, or until they are doubled in size. Preheat oven to 350 F. Brush the dough balls with beaten egg. Sprinkle a pinch or two of garlic powder in each of the balls. Top with shredded cheeses. Sprinkle some sesame seeds on each bun. Bake at 350 F for 18-22 minutes, or until the cheese has melted and tops are golden. 

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