4.79 from 19 votes

These homemade cheese buns are soft, golden, and filled with bits of cheese in every bite. Perfect for serving warm from the oven as a savory snack, or using for sandwiches, burger buns, or dinner rolls.

Cheese buns in a basket with one cut in half.

There’s something so comforting about homemade cheese buns. They have a tender crust and a pillowy soft interior, with bits of cheese that add extra flavour to every bite. When I lived in Canada, I loved to purchase these in bakeries, but it actually took me almost ten years to recreate this recipe with its wonderful, warm cheesy aroma in my own Italian kitchen.

Unlike my overnight Italian buns, these are ready in under four hours, so you can enjoy them the same day you make the dough. They’re perfect for serving warm as a soft dinner roll or use them for sandwiches and burgers, just like my homemade hamburger buns but with a savoury cheesy twist.

Why You’ll Love Baking Cheese Buns

Simple and approachable: This recipe for cheese buns is made with basic pantry ingredients and straightforward steps, even if you’re new to baking with yeast.
Soft, flavourful results: Some of the cheese is worked right into the dough, which helps make these the softest, most tender buns. Nothing tough about these gems!

Ingredient Notes

Flour: All-purpose flour forms the base of the dough. I prefer it over bread flour because it makes the buns softer, but if you enjoy a chewier texture, you can try bread flour instead.
Active dry yeast: Helps the buns rise until they’re soft and airy. We’ll activate it in a little warm water with the sugar to get it going before mixing.
Olive oil: Adds moisture and keeps the crumb tender.
Egg: Enriches the dough for extra softness.
Sugar and salt: Balances flavors and helps activate the yeast.
Cheese: I like a mix of mild provolone and Parmigiano, but you can make a cheddar cheese bun if you prefer a stronger flavour. Some cheese gets worked into the dough and some sprinkled on top.
Warm water: This will bring the yeast dough together, just make sure it’s not too hot so you don’t harm the yeast. The ideal temperature for this recipe is 110-115°F.

How to Make Homemade Cheese Buns

To start, grab the bowl of your stand mixer and add the flour, salt, sugar, olive oil, some of the Parmigiano, and the yeast. Pour in some of warm water and give everything a quick mix with a fork just to get it going.

Mixing the yeast and water and adding the flour in the mixing bowl.

Next, add the beaten egg, the rest of the Parmesan, and the grated provolone (or cheddar if you prefer). Pour in the remaining warm water and stir again with a fork until the dough starts to come together.

Attach the dough hook and knead until the dough looks smooth and elastic. If it feels a little sticky, that’s okay. Turn dough out onto a lightly floured surface and shape it into a ball.

Place the dough in a lightly oiled bowl and make a couple of small slashes on top with a sharp knife. Cover the bowl, I like to drape a folded tablecloth over it, and set it aside in a draft-free spot to rise until doubled in size.

Once it’s risen, gently deflate the dough and knead it a couple of times on a lightly floured surface. Divide and shape into six buns. Use a sharp knife to lightly score the tops, then place them on a parchment lined baking sheet. Cover again and let them rise.

The dough divided into buns before and after rising.

When you’re ready to bake, preheat your oven. Brush the tops of the buns with milk and sprinkle a little extra cheese over each one. Bake until the buns are puffed and lightly golden.

The buns with cheese before and after baking.

Cool slightly or enjoy one warm.

Tips & Variations

Kneading by hand: If you don’t have a stand mixer, you can knead by hand. Mix the dough with a fork until it comes together, then knead on a floured surface until smooth and elastic.
About the slashes: Scoring the dough before rising helps it expand evenly as it proofs and bakes, but you can skip this step if you prefer.
Rising time: Depending on your kitchen temperature, the first rise can take 1 to 3 hours. Just wait until the dough has doubled in size.
Check for doneness: If you tap the bottom of a bun and hear a hollow sound, that means it’s baked through.
Extra topping: Sprinkle a little grated cheese, garlic powder or coarse salt on top before baking for even more flavour.

How to store the cheese buns

Place any leftover cheese buns in an airtight container or bag and keep at room temperature for up to 2-3 days. For longer storage, freeze the completely cooled buns in a freezer bag or container for up to two months. To reheat, loosely wrap them in foil and warm in a 350F oven.

More Yeast Bread Recipes

Believe me you need to make these and there will be no going back to store-bought cheese buns. Enjoy!