Description
These Cheddar Cheese Buns are soft, fluffy, and loaded with melty cheddar cheese on the inside and topped with a flavorful mix of parmesan, garlic powder, cheddar, and sesame seeds. Made using a tangzhong overnight dough method, these savory buns have a tender crumb and a golden, cheesy crust. Perfect as a snack, lunchbox treat, or a side to soups and salads.
Ingredients
For the Tangzhong or Overnight Dough
- 2/3 cup (166.67 g) boiling water
- 2/3 cup (88.06 g) all-purpose flour
For the Dough
- 1 tbsp. (9 g) active dry yeast
- 3/4 cup (187.5 g) warm water (105-115°F)
- 2 and 2/3 cups (352.23 g) all-purpose flour
- 1/3 cup (70.45 g) sugar
- 1 tsp (6.09 g) salt
- 1 large egg
- 1/4 cup (57 g) butter, melted
- 1 egg, beaten (for egg wash)
For the Cheese Filling
- 1 and 1/2 cup (179.11 g) cheddar cheese, shredded
For the Toppings
- 1/2 cup (52.83 g) parmesan cheese, shredded
- 1 tsp (3.04 g) garlic powder
- 1/4 – 1/2 cup (29.85 g) cheddar cheese, shredded
- Sesame seeds (for sprinkling on top)
Instructions
- Make the Overnight Dough: In a medium bowl, combine the all-purpose flour and boiling water. Stir vigorously until the mixture forms a shaggy dough mass. Shape this into a ball, wrap tightly in plastic wrap, and refrigerate overnight to develop the tangzhong base that helps keep the buns soft and moist.
- Prepare the Bread Dough: In a mixing bowl, sprinkle the active dry yeast over warm water (105-115°F). Let sit for 5 minutes until the yeast blooms and dissolves. Add the sugar, egg, salt, and melted butter, stirring with a wooden spoon to combine.
- Combine Dough Mixtures: Add the prepared overnight tangzhong dough into the yeast mixture. Gradually add the all-purpose flour, stirring until the dough becomes soft and shaggy. Transfer to a floured surface and knead thoroughly until the dough is smooth and elastic, adding a small dusting of flour as needed to prevent sticking.
- First Rise: Shape the kneaded dough into a ball and place it in a clean bowl. Cover with a kitchen towel and let it rise for 1 and 1/2 hours, or until doubled in size, to develop flavor and texture.
- Shape Filled Buns: Gently deflate the risen dough and divide it into approximately 14 equal portions. Flatten each portion into a roughly 1/4 inch thick circle with your palms. Place about a tablespoon of shredded cheddar cheese in the center of each. Gather the edges of the dough over the cheese, pinch to seal, then roll into a smooth ball, tucking seams underneath.
- Second Rise: Arrange the filled dough balls in greased muffin pans (you may need two pans) spaced evenly. Cover loosely and let rise for another hour until doubled in size, ensuring a light and airy bun.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Brush the risen buns with beaten egg for a shiny finish. Sprinkle garlic powder evenly over each bun, then top with a mixture of shredded parmesan and cheddar cheese. Finally, sprinkle sesame seeds on top for added texture and flavor.
- Bake: Bake the buns in the preheated oven for 18-22 minutes, or until the cheese topping has melted, and the buns are golden brown and cooked through.
- Cool and Serve: Remove from oven and let cool slightly before serving. Enjoy warm for the best cheesy, tender experience.
Notes
- Using the tangzhong method (pre-cooked flour and water mixture refrigerated overnight) helps keep the buns incredibly soft and moist.
- Make sure not to overfill the buns to prevent cheese leaking during baking.
- If you don’t have two muffin pans, you can bake in batches or use silicone muffin molds.
- Feel free to substitute cheddar with other melting cheeses like mozzarella or gouda for a different flavor.
- Leftover buns freeze well; thaw and warm before serving.
- Prep Time: 20 minutes (plus overnight rest)
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Western
