So, I’m a carbivore. I’ve never met a bun, bread or biscuit I didn’t like, but this Cheese Buns recipe was actually inspired by my oldest son, himself a carbivore in-training.
I seem to have passed a love of all things baked and delicious to him. One of his favourite treats are the store-made cheese buns at one of our local grocery stores. If he knew I would be going there, he would ask me to get cheese buns. I would usually pick up a bag. But at more than three dollars for half a dozen buns, I began to think that I might be able to make something comparable at home.
I used my recipe for Homemade Buns with a Stand Mixer as the base for these soft, supremely cheesy buns.
The first time I made them, Mr. Cheese Bun Connoisseur said they were good, but not cheesy enough.
After reworking, er… adding even more cheese, we arrived at this easy recipe that will be a go-to for years to come.
What to do:
First, add the flour, salt, sugar and yeast to the bowl. Using the dough hook, stir the dry ingredients for a few seconds, just to mix them around a little.
Next, add oil and warm water.
Scrape the sides of the bowl, then turn on mixer to stir speed. Mix until dough comes together.
The dough will form a ball and cling to hook. Gradually add more flour as needed (I usually add at least another 1 cup of flour,) until dough cleans the sides of the bowl. If you add too much flour, add a bit of water a teaspoon at a time, until the ball forms again. If the dough is too loose, add a spoonful of flour at a time until it comes together.
Continue mixing on low (I usually never go above the stir speed) for 5 – 10 minutes total. This is the kneading that helps develop the gluten. In the last 1 or 2 minutes of this kneading cycle, add 1 1/2 cups grated cheddar cheese and continue mixing to incorporate.
Turn off the mixer and let the dough rest for five minutes or so.
Next, form balls with the dough. Depending on the size, you should be able to get 10 large – 16 slider-sized buns out of this recipe. Place them on the baking sheet (I use a baking stone) leaving a little space between each bun. Gently press down on each bun with the palm of your hand, flattening it slightly.
Oh, and then sprinkle with more cheddar cheese.
The first time I made these, Mr. Cheese Bun Connoisseur said that I didn’t use enough cheese on top. I have rectified that situation. (I used about 3/4 cup of grated cheddar for a dozen buns.)
Cover and leave them in a warm place for 40 minutes or so. As they rise, the buns will double in size and they will start touching each other.
Place them in a 375 degree oven for 15-18 minutes, or until golden. (I know some people tap on them to listen for a hollow sound, but I am not good at that.) I find baking stones add a few minutes to cooking times, so mine take 18 minutes to bake. If you are using a regular baking sheet, I would check them around 15 minutes.
These are delicious with burgers, sliced for a sandwich, or just toasted with butter.
- approx 4 cups flour (white or whole wheat, or a combination of the two)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp quick rise yeast
- 1/4 c oil
- 1 1/14 c warm water
- 1 1/2 cups grated cheddar cheese + more for sprinkling
- Measure 3 cups of the flour (do not over measure) and place in the bowl of your stand mixer.
- Add sugar, salt, and quick-rise yeast.
- Using dough hook, stir dry ingredients for a few seconds to mix.
- Add oil and warm water and continue stirring. Pause to scrape the sides of the bowl until the dough starts to come together.
- Gradually add more flour (approximately 1 cup more.) When dough forms a ball and clings to the hook and cleans the sides of the bowl, stop adding flour. If you add too much flour, the dough ball will fall apart and lay on the bottom of the bowl. If this happens, gradually add a teaspoon of water until dough forms ball again.
- Using stir speed, knead dough with stand mixer for additional 5-10 minutes.
- Near the end of this knead cycle (about 1-2 minutes remaining,) add 1 1/2 cups grated cheddar cheese
- Turn off stand mixer and let the dough rest for a few minutes.
- Shape dough into balls and place on greased baking sheet, pressing them down lightly with the palm of your hand.
- Sprinkle with each more grated cheddar cheese
- Allow the dough to rise in a warm place, about 45 minutes, or until buns rise
- Bake at 375 for 15-20 minutes, until lightly golden
- Remove from pan to cooling rack
And guess what? Since I started making these, Mr. Cheese Bun Connoisseur hasn’t asked for those store-made buns once. I call that a win.
What would you put on your cheese bun?