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Whole golden cheddar cheese buns on a white plate

Cheddar Cheese Buns

Soft homemade cheddar buns with grated cheese mixed into the dough and a golden egg-washed crust. Makes twelve buns, with two rises before baking.
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Prep Time 30 minutes
Cook Time 18 minutes
Rising 2 hours
Total Time 2 hours 48 minutes
Course Side Dish
Cuisine American
Servings 12 buns

Ingredients
  

For the dough

  • 1 cup whole milk warmed to about 110°F (43°C)
  • 2 1/4 tsp active dry yeast 1 standard packet
  • 2 tbsp granulated sugar divided
  • 1/4 cup unsalted butter melted and slightly cooled
  • 1 large egg room temperature
  • 1 tsp salt
  • 3 to 3 1/2 cups all-purpose flour start with 3 cups; add the rest only as needed
  • 1 1/2 cups sharp cheddar cheese freshly grated; for mixing into the dough

For the egg wash

  • 1 large egg
  • 1 tbsp milk or water

Optional topping

  • 1/4 cup sharp cheddar cheese freshly grated; for sprinkling over the tops

Instructions
 

  • Warm the milk to about 110°F (43°C). In a large bowl or the bowl of a stand mixer, stir together the milk, yeast and 1 tablespoon of the sugar. Leave for 5–10 minutes, until a foamy layer forms. If the mixture stays flat, check the yeast and milk temperature before continuing.
    Foamy yeast on warm milk in a clear mixing bowl
  • Stir in the melted, slightly cooled butter, remaining 1 tablespoon sugar, salt and room-temperature egg. Add 3 cups of the flour gradually, mixing with a dough hook on low speed or a sturdy spoon. If the dough is too wet to knead, add the remaining ½ cup flour a tablespoon at a time, only as needed. The dough should be soft and slightly tacky.
    Soft shaggy dough after the flour is mixed into the milk mixture
  • Knead for 5–7 minutes with a dough hook, or about 8–10 minutes by hand, until smooth and stretchy. Work in the 1½ cups grated cheddar until evenly distributed. Shape into a ball and place in a lightly greased bowl.
    Kneaded dough with cheddar mixed through it before the first rise
  • Cover the bowl with a lid or lightly greased plastic wrap. Leave in a warm, draft-free spot for 60–90 minutes, until roughly doubled in size. Use the size of the dough as your guide; a cool room may need longer.
    Cheddar dough risen to roughly twice its starting size
  • Line a 13-by-18-inch half-sheet pan with parchment. Gently press down the risen dough and divide into 12 equal pieces. Pull the edges of each piece underneath, pinch the seam closed and round into a ball. Arrange seam-side down on the pan with room between the buns.
    Twelve small cheddar dough balls shaped on a parchment-lined sheet pan
  • Cover loosely with lightly greased plastic wrap and let rise for 30–45 minutes, until puffy. During this rise, preheat the oven to 375°F (190°C) with a rack in the middle.
    Twelve shaped cheddar buns puffed up after their second rise
  • Whisk the egg-wash egg with 1 tablespoon milk or water. Uncover the buns and brush the tops gently with a thin layer of egg wash. If using the optional ¼ cup cheddar, scatter it evenly over the twelve buns.
    Puffy unbaked cheddar buns brushed with egg wash and topped with grated cheese
  • Bake for about 15–18 minutes, until the tops are golden and the sides are lightly browned. The center of a middle bun should reach about 190°F (88°C); give it a few more minutes if needed. If the tops brown too quickly, cover loosely with foil for the remaining baking time.
    Twelve golden cheddar cheese buns baked on a parchment-lined sheet pan
  • Move the buns to a wire rack. Let cool for about 10 minutes before serving warm.
    Whole cheddar cheese buns cooling upright on a wire rack

Notes

Rising time is an estimate. The first rise usually takes 60–90 minutes and the second 30–45 minutes; wait for doubled dough and puffy shaped buns.
Keep the dough slightly tacky and add the extra flour only as needed. The cheese topping is optional; the full 1½ cups cheddar belong in the dough.