Introduction
There’s something universally satisfying about warm, freshly baked bread. But when you add cheese—especially sharp cheddar—that satisfaction reaches an entirely new level. These Irresistible Cheddar Cheese Buns combine the soft, fluffy texture of homemade rolls with bold, cheesy flavor that makes each bite rich, savory, and impossible to resist.
Whether you’re serving them alongside a cozy bowl of soup, using them for sandwiches, or just enjoying one on its own fresh from the oven, these buns are guaranteed to be a hit. They’re soft and buttery on the inside, golden and cheesy on the outside, and loaded with sharp cheddar throughout the dough.
These buns are perfect for family dinners, holidays, potlucks, or even brunch. Additionally, they’re freezer-friendly, easy to prepare ahead of time, and customizable. Want to spice things up? Add jalapeños. Want an herbaceous kick? Stir in fresh chives or rosemary. The possibilities are endless.
In this guide, you’ll learn everything you need to know to bake the perfect cheddar cheese buns at home—from ingredients and substitutions to expert tips and storage methods.
Ingredients Table
Below is a comprehensive ingredients table to make 12 large cheddar cheese buns. Each ingredient is carefully chosen to create soft, cheesy, bakery-style rolls at home.
| Ingredient | Amount | Purpose | Possible Substitutes/Notes |
| All-purpose flour | 3¼ cups (390g) | Structure and soft texture | Can replace ½ cup with whole wheat for a nuttier flavor |
| Instant yeast | 2¼ teaspoons (7g) | Quick rise without proofing yeast separately | Active dry yeast (bloom in warm milk for 5 min) |
| Granulated sugar | 1 tablespoon | Feeds yeast, slight sweetness to balance cheddar | Honey or maple syrup (use the same amount) |
| Salt | 1½ teaspoons | Enhances flavor, controls yeast activity | Do not omit; use fine sea salt or kosher salt |
| Warm milk (110°F / 43°C) | 1 cup (240ml) | Moisture and softness activate east | Use whole milk for richness; plant-based milk optional |
| Unsalted butter (melted) | 4 tablespoons (56g) | Adds fat for tender crumb and flavor | Can substitute with olive oil or plant-based butter |
| Egg | 1 large | Binds dough, enriches texture | Use flax egg for an egg-free option (1 tbsp flax + 3 tbsp water) |
| Sharp cheddar cheese (shredded) | 1½ cups (150g) | Primary flavor and gooey texture | Try white cheddar, Gruyère, or Monterey Jack |
| Garlic powder (optional) | ½ teaspoon | Adds a subtle savory flavor | Onion powder or smoked paprika as variations |
| Fresh chives or parsley (optional) | 2 tablespoons | Herbaceous note and visual appeal | Omit or replace with rosemary, thyme, or basil |
| Additional cheddar for topping | ½ cup (50g) | Creates a cheesy crust on top of the buns | Mozzarella or mixed cheese blends also work |
Ingredient Notes & Substitutions
Why Use Sharp Cheddar?
Sharp cheddar melts well but also has a robust, tangy flavor that shines through the dough. Mild cheddar will work, but won’t deliver the same punch of taste.
Other Cheese Options:
| Cheese Type | Flavor Profile | Best Use |
| White Cheddar | Bold, slightly creamier than yellow | For a gourmet touch |
| Gruyère | Nutty, mil,d sharpness | Swiss-inspired buns |
| Monterey Jack | Mild, melty, creamy | For extra gooey centers |
| Pepper Jack | Spicy, with jalapeño bits | For spicy cheddar cheese buns |
| Smoked Cheddar | Smoky, rich, bold | For BBQ-style pairings |
Flour Options
- All-purpose flour creates light, fluffy buns with enough strength for structure.
- For a healthier twist, replace up to ½ cup with whole wheat flour, but be aware this may result in a denser bun.
Yeast Options
- Instant yeast requires no proofing; mix it directly with the dry ingredients.
- Active dry yeast needs to be bloomed in the warm milk with sugar for 5 minutes before mixing.
Milk & Butter
Whole milk and melted butter create soft, rich dough. For dairy-free buns:
| Dairy-Free Option | Amount | Use |
| Almond milk / Oat milk | 1 cup | Replace whole milk |
| Vegan butter | 4 tbsp | Replace butter |
| Dairy-free cheese | 1½ cups | Replace cheddar (optional) |
Step-by-Step Instructions
Follow these detailed instructions to make perfect Cheddar Cheese Buns every time.
Step 1: Prepare the Dough
- In a large mixing bowl or stand mixer, whisk together:
- 3¼ cups flour
- 2¼ tsp instant yeast
- 1 tablespoon sugar
- 1½ teaspoons salt
- ½ teaspoon garlic powder (optional)
- 3¼ cups flour
- In a separate bowl, combine:
- 1 cup warm milk (110°F/43°C)
- 4 tablespoons melted butter
- 1 large egg
- 1 cup warm milk (110°F/43°C)
- Pour the wet ingredients into the dry mixture. Mix with a dough hook (or wooden spoon) until a soft dough forms.
Step 2: Knead the Dough
- Knead for 6–8 minutes in a stand mixer or 10 minutes by hand on a lightly floured surface.
- The dough should be smooth, soft, and elastic but not sticky.
Step 3: Add the Cheese and Herbs
- Gently fold in:
- 1½ cups shredded cheddar cheese
- 2 tablespoons chopped chives or parsley (optional)
- 1½ cups shredded cheddar cheese
Tip: Fold the dough slowly to avoid tearing it.
Step 4: First Rise
- Place dough in a greased bowl and cover with plastic wrap or a kitchen towel.
- Let rise in a warm place for 1–1.5 hours, or until doubled in size.
Step 5: Shape the Buns
- Punch down the dough to remove excess air.
- Divide into 12 equal pieces (use a kitchen scale for accuracy).
- Roll each piece into a smooth ball using cupped hands.
Step 6: Second Rise
- Place buns onto a parchment-lined baking sheet or in a 9×13-inch pan for pull-apart buns.
- Cover loosely with plastic wrap or a towel.
- Let rise again for 30–45 minutes until puffy.
Step 7: Top with Cheese
- Sprinkle ½ cup extra cheddar cheese evenly over the tops of the buns.
Step 8: Bake
- Preheat oven to 375°F (190°C).
- Bake buns for 18–22 minutes until golden brown and cheese is melted and bubbly.
Step 9: Cool and Serve
- Cool the buns on a wire rack for 5–10 minutes before serving.
- Optional: Brush the tops with melted butter for extra shine.
🔍 Pro Tips to Master Cheddar Cheese Buns
| Tip | Why It Matters |
| Use room temperature ingredients | Helps yeast activate and the dough mix evenly |
| Knead thoroughly but gently | Creates structure without toughness |
| Fold cheese carefully | Prevents cheese from breaking the dough |
| Weigh the dough pieces | Ensures uniform buns for even baking |
| Use freshly shredded cheese | Pre-shredded cheese contains anti-caking agents that prevent melting properly |
| Don’t overbake | Keeps buns soft and moist |
| Add toppings before baking | Creates a melty cheese crust |
| Store correctly | Prevents drying out after baking |
Serving Suggestions & Pairings
These buns are incredibly versatile. Here’s how to serve them:
| Occasion | Serving Idea | Why It Works |
| Family dinner | Serve warm with butter | Classic comfort food |
| Soup night | Pair with broccoli cheddar or tomato soup | Soaks up broth, complements flavor |
| Brunch | Serve alongside scrambled eggs and bacon | Adds a savory, cheesy bread option |
| Sandwich buns | Slice and fill with ham, turkey, or pulled pork | Perfect for sandwiches and sliders |
| Holiday side | Serve with roasts, turkey, or glazed ham | Replaces traditional dinner rolls |
| Party appetizer | Cut into mini rolls, serve with dips | Crowd-pleasing finger food |
Frequently Asked Questions (FAQs)
Can I make cheddar cheese buns ahead of time?
Yes! Prepare the dough and let it rise, then shape into buns. Cover and refrigerate overnight. Let it come to room temperature before baking.
Can I freeze the dough?
Yes. After the first rise, shape the dough into buns, place on a baking sheet, freeze until solid, then transfer to a freezer bag. When ready to bake, thaw, rise, and bake as directed.
Can I use pre-shredded cheese?
It’s better to use freshly shredded cheese because pre-shredded varieties contain anti-caking agents that prevent smooth melting.
How do I make the buns extra cheesy?
Place a cube of cheddar in the center of each dough ball before baking for a gooey, molten cheese surprise inside.
What’s the best way to store leftover buns?
Store in an airtight container at room temperature for 2–3 days or freeze for up to 3 months.
Nutrition Information (Per Bun)
| Nutrient | Amount |
| Calories | 240 |
| Protein | 8g |
| Carbohydrates | 23g |
| Fat | 13g |
| Saturated Fat | 7g |
| Fiber | 1g |
| Sugar | 2g |
| Sodium | 320mg |
| Calcium | 150mg |
Note: Nutrition may vary depending on cheese type and add-ins.
Storage & Reheating Instructions
| Storage Method | How Long? | How to Reheat |
| Room Temperature | 2–3 days | Microwave 10–15 sec or oven at 300°F |
| Refrigerator | Up to 5 days | Reheat in the oven for 5–7 minutes |
| Freezer | Up to 3 months | Thaw and warm in the oven for the best texture |
✨ Final Thoughts
These Irresistible Cheddar Cheese Buns are the perfect marriage of soft, buttery bread and bold cheesy flavor. They’re easy to make, versatile to serve, and completely customizable to suit any taste.
Once you bake these from scratch, you’ll never want store-bought cheese rolls again. Whether you enjoy them as a side dish, sandwich bun, or savory snack, these buns deliver comfort, flavor, and bakery-quality results right from your kitchen.
