Prep Time: 30 minutes (plus 1.5 hours rising)
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Skill Level: Intermediate (Beginner-Friendly with guidance)
Yield: 8 generous buns
There’s something magical about breaking open a soft, warm bread bun to find a river of perfectly melted cheese inside. These Cheese Stuffed Bread Buns are the ultimate comfort food—impressive enough for a gathering yet simple enough for a rewarding weekend bake. The enriched dough is soft and slightly sweet, creating the perfect vessel for a hearty blend of mozzarella and cheddar. Follow this detailed guide for foolproof, golden, and utterly delicious results.
Why This Recipe Works
Soft, Pillowy Dough: A touch of milk, butter, and egg enriches the dough, ensuring a tender crumb that stays soft for days.
Double Cheese Assurance: Using a blend of low-moisture mozzarella (for epic stretches) and sharp cheddar (for bold flavor) creates the ultimate filling.
Steam Bake for the Perfect Glow: A pan of water in the oven creates steam, giving the buns a professional, glossy finish.
Ingredients
For the Dough:
3 ½ cups (440g) bread flour (or all-purpose flour)
¼ cup (50g) granulated sugar
1 teaspoon salt
2 ¼ teaspoons (1 packet) instant yeast
1 cup (240ml) whole milk, lukewarm
1 large egg, at room temperature
¼ cup (60g) unsalted butter, softened
For the Filling & Topping:
8 oz (225g) low-moisture mozzarella cheese, cut into ½-inch cubes
4 oz (115g) sharp cheddar cheese, shredded
1 large egg, beaten (for egg wash)
1 tablespoon milk (for egg wash)
Sesame seeds or everything bagel seasoning (optional, for topping)
Melted butter, for brushing (optional)
Equipment Needed
Stand mixer with dough hook (or a large bowl and wooden spoon)
Baking sheet
Parchment paper
Pastry brush
Kitchen thermometer (helpful for checking milk temperature)
Step-by-Step Instructions
Step 1: Make the Dough
Combine Dry Ingredients: In the bowl of a stand mixer, whisk together the flour, sugar, salt, and instant yeast.
Mix Wet Ingredients: In a jug, combine the lukewarm milk, egg, and softened butter.
Knead: With the mixer on low speed fitted with the dough hook, gradually pour the wet ingredients into the dry. Once combined, increase speed to medium and knead for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. *(Hand-Kneading Tip: Turn onto a floured surface and knead for 10-12 minutes until smooth.)*
First Rise: Shape the dough into a ball. Place it in a lightly oiled bowl, turning to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free place for 1 hour, or until doubled in size.
Step 2: Shape & Stuff the Buns
Prepare: Line a large baking sheet with parchment paper. In a medium bowl, combine the mozzarella cubes and shredded cheddar.
Divide Dough: Punch down the risen dough to release air. Turn it out onto a lightly floured surface. Divide it into 8 equal pieces (use a scale for accuracy—each piece should be ~100g).
Stuff: Flatten one piece of dough into a 4-inch circle. Place a generous heap (about 1.5-2 tablespoons) of the cheese mix in the center. Gather the edges of the dough over the filling, pinching them firmly together at the top to seal completely. Roll gently between your palms to form a smooth ball. Repeat with remaining dough and filling.
Second Rise: Place the sealed buns seam-side down on the prepared baking sheet, spaced 2 inches apart. Cover loosely with the towel and let rise for 30-45 minutes until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of rising. Place an empty metal pan on the bottom oven rack.
Step 3: Bake to Golden Perfection
Egg Wash: Whisk the remaining egg with 1 tablespoon of milk. Gently brush the tops and sides of each risen bun. Sprinkle with sesame seeds if using.
Create Steam: Carefully pour 1 cup of hot water into the empty pan on the bottom rack just before you put the buns in. This creates steam for a better rise and shine.
Bake: Place the baking sheet on the middle rack. Bake for 18-22 minutes, rotating halfway, until the buns are a deep, golden brown and sound hollow when tapped on the bottom.
Finish: For an extra-soft crust, brush the hot buns with melted butter immediately after removing them from the oven.
Cool: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Crucial: Allow to cool for at least 15-20 minutes before serving. The cheese filling is extremely hot and needs time to set slightly.
Success Tips & Notes
Seal Tightly: The most important step! Ensure no cheese is peeking through the dough seal, or it will leak during baking.
Flour Choice: Bread flour yields a chewier, taller bun. All-purpose flour works perfectly for a slightly more tender result.
Cheese Leaking? Don’t worry! A little leak is normal and creates delicious crispy cheese bits. To minimize, ensure your cheese isn’t too wet (pat mozzarella dry if needed) and don’t overstuff.
Make Ahead: Prepare the dough and let it rise slowly overnight in the refrigerator. In the morning, let it come to room temperature for 1 hour before shaping and proceeding with the recipe.
Reheating: Reheat in a 350°F (175°C) oven for 5-8 minutes or in an air fryer for 3-4 minutes to restore the crispy exterior and gooey interior.
Nutrition Information
(Per 1 bun, estimated)
Calories: 420 kcal
Total Fat: 19g
Saturated Fat: 11g
Cholesterol: 85mg
Sodium: 580mg
Total Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 7g
Protein: 19g