Cheese Stuffed Buns Recipe

These delicious and easy-to-make cheese stuffed buns are perfect for a snack, side dish, or even a light lunch.


  • 1 cup (235ml) warm water (105°F to 115°F)
  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons garlic powder (optional)
  • 1/4 cup (56g) melted butter
  • 1/4 cup (60ml) olive oil
  • 2 teaspoons salt
  • 2 ½ cups (310g) all-purpose flour, plus extra for dusting
  • 8 ounces (225g) cheddar cheese, cut into ¾ inch cubes
  • 1 cup (100g) shredded cheddar cheese (optional, for topping)
  • 2 tablespoons melted butter (optional, for brushing)
  • Oregano or sesame seeds (optional, for topping)


  1. Activate the yeast: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes, or until the yeast becomes foamy.
  2. Mix the dough: Stir in melted butter, olive oil, salt, and garlic powder (if using). Gradually add flour, one cup at a time, until a soft dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic. Add a little more flour if the dough is too sticky.
  3. First rise: Place the dough in a greased bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
  4. Shape the buns: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Punch down the dough and transfer it to a lightly floured surface. Divide the dough into 20 equal pieces. Flatten each piece into a circle. Place a cube of cheddar cheese in the center of each circle.
  5. Fill and seal: Pinch the edges of the dough to enclose the cheese, forming tight balls. Place the buns seam-side down on the prepared baking sheet. Brush the tops with melted butter (optional) and sprinkle with shredded cheese, oregano, or sesame seeds (optional).
  6. Second rise and bake: Let the buns rise for another 15 minutes. Bake for 15-20 minutes, or until golden brown. Let cool slightly before serving.

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