These savoury Cheddar Cheese Buns are perfect for snacking or as an alternative to a burger bun! Make a batch to enjoy for the week, for a weekend BBQ, or for a family dinner!
Easy Cheese Buns Recipe
Adapted from King Arthur’s amazing and super easy burger buns recipe, this cheesy bun recipe is my snack version of it. It’s just as amazing as their OG burger bun recipe but this one you can eat whenever, where ever. No actual burger needed ;)
When I say easy, I truly mean easy. You add everything into the mixer and just let it mix until it’s combined. Let it proof. Divide it up. Let it proof again. Then into the oven for 15 minutes. Yup, these cheesy buns are just that easy.
Originally, this recipe started with me adding garlic powder and onion powder to the King Arthur’s recipe for a weekend BBQ. Then I had a bunch of leftover shredded cheese and I tried folding it into each individual bun. That was too much work for what it yielded so here we are, the easiest cheesy buns you’ll ever make.
They’re not super fluffy so they can still double as a burger bun and they’re not super dense so they’re light enough to just snack on whenever you feel like it!
What You’ll Need To Make These Cheddar Buns
- water, lukewarm
- instant yeast
- flour, I use plain all purpose flour, nothing fancy
- onion powder
- garlic powder
- butter
- egg – one for the dough, one for the egg wash
- sugar
- shredded cheese, I used a cheddar mix
- salt
How To Make Cheese Buns (For Snacking or Burgers!)
- Combine the ingredients in the order that they are listed and then mix by hand or mixer until you have a soft, smoothish dough.
- Cover the dough, and let it rise for 1 to 2 hours, however long it takes for the dough to double in size.
- When finished rising, gently punch down the dough and divide it into 8 pieces.
- Roll each piece into a round ball and gently flatten so it is about 3″ wide.
- Transfer each of the buns on a parchment lined baking sheet with at least 1.5″ inches in-between each bun, use two sheet pans if necessary.
- Cover the dough again and let rise for about an hour.
- Preheat oven to 355F.
- When finished rising, brush egg wash on top of each bun and then top with shredded cheese.
- Bake for 15-17 minutes.
- When done, let cool before enjoying!
Tips and Notes
- It usually takes me two sheet pans.
- I usually let the dough rise in the oven with the oven light on to help speed things up.
- I like to use this dough scraper to cut and divide my dough as it has a ruler on it so I can tell each dough ball is 3″
- Buns can be eaten as a snack or as a savoury burger bun.
- If making ahead to enjoy for the week, be sure to wrap them in saran wrap and store in the fridge for up to 4 days or on the counter for 2 days.
More Bread Recipes You May Like
Cheddar Cheese Buns
Ingredients
- 1 cup water (227g), lukewarm
- 1 tbsp instant yeast (10g)
- 3½ cups all purpose flour (418g)
- 2 tbsp onion powder (20g)
- 2 tbsp garlic powder (20g)
- 2 tbsp unsalted butter (28g)
- 2 eggs, one for the dough, one for the egg wash
- ¼ cup sugar (50g)
- 1 cup shredded cheddar cheese
- 1¼ tsp salt
- ½ cup topping: shredded cheese, divided into 8
Instructions
- Combine the ingredients in the order that they are listed and then mix by hand or mixer until you have a soft, smoothish dough.
- Cover the dough, and let it rise for 1 to 2 hours, however long it takes for the dough to double in size.
- When finished rising, gently punch down the dough and divide it into 8 pieces.
- Roll each piece into a round ball and gently flatten so it is about 3″ wide.
- Transfer each of the buns on a parchment lined baking sheet with at least 1.5″ inches in-between each bun, use two sheet pans if necessary.
- Cover the dough again and let rise for about an hour.
- Preheat oven to 355F.
- When finished rising, brush egg wash on top of each bun and then top with shredded cheese, around 1 tbsp per bun.
- Bake for 15-17 minutes.
- When done, let cool before enjoying!
Nutrition Per Serving
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Dawn
Excellent buns too much spice tho. Will reduce Onion and garlic next time
Aly
Great dough recipe! However like the other comment I would add half the amount of garlic and onion powder. I love spices but its just a little too much. Other than that they came out awesome!
Kate
OMG!! This really is easy. My first batch turned out perfect. However, the garlic powder was stronger than the cheese, so for my next batch I’ll use a little less garlic. Thanks ever so much for sharing. Kate from BC Canada
Kate
Best recipe ever. Can somebody tell me if they go in freezer? Kate.
Carmy
Hi Kate! so glad you enjoyed the recipe! you can definitely freeze the buns like you would with any type of bread :) I usually wrap them individually once cooled then freeze for up to 3 months.
KW
I made these buns and they turned out pretty dense, but maybe my yeast is too old or my water wasn’t warm enough? They still tasted great, but I wish they weren’t so heavy.
Jennifer
I had the same issue – they seemed too dense. But my kids loved them! Will pull back on the garlic and onion next time
David
I’ve created a monster, my wife absolutely loves these. I thought I had a good bun recipe before, but these are awesome. Only change I made was to substitute milk for the water and did cut back on the onion and garlic. I can see me baking these as onion buns and sesame hamburger buns as well. Thanks so much for sharing your recipe… Dave… Fenelon Falls ON
Carmy
Lol! I’m so happy to hear your wife loves these buns! Hope you keep making them for her :)
Terri
I made these last night and they turned out perfect! I used 2 teaspoons of garlic and onion powder instead of Tablespoons (honest reading mistake!) and they turned out perfect! Such a easy recipe too!
Carmy
So happy to hear!!!