Cheese Stuffed Bread Buns

Bake a batch of our heavenly Cheese-Stuffed Bread Buns! This detailed recipe guides you through creating soft, fluffy buns with a gooey, melted cheese center. Perfect for snacks, parties, or any day that needs a cheesy lift.

Prep Time: 2 hours 30 minutes (including rising)
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Yield: 12 buns

Skill Level: Intermediate
Culinary Intensity: Medium – Requires basic bread-making skills like kneading and shaping.

There’s something magical about breaking open a soft, warm bread bun to reveal a river of perfectly melted, stretchy cheese. These Cheese-Stuffed Bread Buns are the ultimate comfort food—a project that is incredibly rewarding and guaranteed to impress. Whether you’re hosting a game-day party, looking for a show-stopping side for soup, or simply indulging in a baking adventure, this recipe is your new best friend.

We’ll guide you through every step, from creating a soft, enriched dough to mastering the art of the cheese-stuff. Don’t be intimidated; the process is a joyful journey into the world of homemade bread. Let’s get started!

The Secret to the Perfect Stuffed Bun

The success of this recipe lies in two key components:

1. A Soft, Enriched Dough: By using milk, butter, and a bit of sugar, we create a tender, flavorful dough that’s sturdy enough to hold the cheese without becoming tough.

2. The Right Cheese Blend: Using a combination of a great melting cheese (like low-moisture mozzarella) and a flavorful cheese (like sharp cheddar or Gouda) creates the perfect balance of stretch and taste.

Ingredients

For the Dough:

• 4 cups (500g) Bread Flour (all-purpose flour works, but bread flour gives a better chew)

• 1 cup (240ml) warm whole milk (about 110°F/43°C)

• 2 large eggs, at room temperature

• ¼ cup (50g) granulated sugar

• ½ cup (115g) unsalted butter, softened

• 2 ¼ tsp (one 7g packet) instant yeast

• 1 tsp salt

For the Filling & Topping:

• 12 oz (340g) block of low-moisture, part-skim mozzarella cheese, cut into ½-inch cubes

• 4 oz (115g) sharp cheddar cheese, grated (to mix with mozzarella for extra flavor)

• 1 egg, beaten (for the egg wash)

• Sesame seeds or poppy seeds for sprinkling (optional)

• Flaky sea salt for sprinkling (optional)

Equipment You’ll Need

• Stand mixer with a dough hook (or a large bowl and strong arms for hand-kneading)

• Large mixing bowl

• Kitchen scale or measuring cups

• Plastic wrap or a clean kitchen towel

• Baking sheet lined with parchment paper

• Pastry brush

Step-by-Step Instructions

Step 1: Activate the Yeast & Make the Dough

In the bowl of your stand mixer, combine the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes foamy. This confirms your yeast is active and ready to go.

Add the 2 eggs, softened butter, and bread flour. Attach the dough hook and mix on low speed until the ingredients come together into a shaggy mass. Increase the speed to medium and knead for 8-10 minutes. The dough should be soft, slightly tacky, but not sticky, and should pull away from the sides of the bowl. If it’s too sticky, add a tablespoon of flour at a time. If you’re kneading by hand, this will take about 12-15 minutes on a floured surface.

Step 2: The First Rise (Proofing)

Shape the dough into a smooth ball. Lightly oil the large mixing bowl, place the dough inside, and turn it over to coat it lightly in oil. Cover the bowl with plastic wrap or a damp kitchen towel.

Place it in a warm, draft-free spot to rise. Let the dough rise for 1 to 1.5 hours, or until it has doubled in size. A good test is to poke the dough with a floured finger; if the indentation remains, it’s ready.

Step 3: Divide and Shape

Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (a kitchen scale is helpful for accuracy). Roll each piece into a smooth ball.

Take one dough ball and, using your fingers or a rolling pin, flatten it into a disc about 4-5 inches in diameter. The edges should be slightly thinner than the center.

Step 4: The Fun Part: Stuffing the Buns

In a separate bowl, mix the cubed mozzarella and grated cheddar. Place a generous tablespoon (about 1.5 oz) of the cheese mixture in the center of the dough disc.

Gather the edges of the dough over the cheese, pinching them firmly together at the top to seal completely. Make sure there are no gaps or thin spots, or the cheese will leak during baking. Pinch the seam well and roll it gently in your hands to form a smooth, sealed ball. Place the bun, seam-side down, on your parchment-lined baking sheet. Repeat with the remaining dough and cheese, spacing the buns about 2 inches apart on the sheet.

Step 5: The Second Rise

Cover the shaped buns with the kitchen towel and let them rise again in a warm place for 30-45 minutes. They will become noticeably puffy.

Preheat your oven to 375°F (190°C) during the last 15 minutes of this second rise.

Step 6: Bake to Golden Perfection

Just before baking, gently brush the top of each bun with the beaten egg wash. This will give them a beautiful, glossy golden-brown color. Sprinkle with sesame seeds and a pinch of flaky salt if desired.

Bake for 18-22 minutes, or until the buns are a deep golden brown on top and sound hollow when tapped on the bottom.

Step 7: The Crucial Resting Period

This is the most important step for that perfect “cheese pull!” As soon as the buns come out of the oven, transfer them to a wire rack. Let them cool for at least 15-20 minutes before serving.

Why? The cheese inside is molten lava straight from the oven. Allowing them to rest lets the cheese set slightly, transforming it from a runny liquid into that iconic, stretchy, pull-apart texture we’re all craving. It also allows the bread structure to set, making them easier to handle.

Nutrition Information (Per Bun)

• Calories: ~315 kcal

• Total Fat: 16g

• Saturated Fat: 9g

• Cholesterol: 75mg

• Sodium: 380mg

• Total Carbohydrates: 29g

• Dietary Fiber: 1g

• Sugars: 6g

• Protein: 13g

Note: Nutritional information is an estimate and may vary based on specific ingredients used and portion sizes.

Storage and Reheating

• Storage: Store cooled buns in an airtight container at room temperature for up to 2 days.

• Reheating for Best Results: To re-crisp the exterior and re-melt the cheese, preheat your oven or toaster oven to 350°F (175°C). Warm the buns for 5-8 minutes. Microwaving is not recommended as it will make the bread tough and the cheese overly liquid.

Recipe Variations

• Garlic & Herb: Add 1 tsp of garlic powder and 2 tbsp of finely chopped fresh parsley or chives to the dough.

• Pepperoni Pizza: Add a few small slices of pepperoni inside with the cheese.

• Jalapeño Popper: Mix in some finely diced pickled jalapeños with the cheese filling.

We hope you love making and devouring these incredible Cheese-Stuffed Bread Buns as much as we do. Happy baking