Of course! Cheese Buns are a beloved snack or side dish across many cultures, from Brazilian Pão de Queijo to cheesy pull-apart bread rolls. They are universally adored for their cheesy, savory, and often delightfully chewy texture.
I’ll give you two fantastic recipes: the classic Brazilian version (naturally gluten-free) and a more traditional yeast-based cheesy dinner roll.
Recipe 1: Brazilian Cheese Buns (Pão de Queijo)
These are little clouds of cheesy, chewy goodness. They are naturally gluten-free thanks to tapioca flour and have a unique texture that’s both gummy and airy.
Yields: About 20-24 small buns
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
· 1 large egg, at room temperature
· ⅓ cup (80ml) olive oil or avocado oil
· ⅔ cup (160ml) milk
· 1 ½ cups (170g) tapioca flour (sometimes labeled tapioca starch)
· 1 tsp salt (or to taste)
· ½ cup (50g) grated Parmesan cheese
· 1 cup (115g) shredded mozzarella, Monterey Jack, or a Mexican blend cheese
Instructions:
- Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Blend the Batter: In a blender, combine the egg, oil, milk, tapioca flour, and salt. Blend until completely smooth, scraping down the sides if needed.
- Add Cheese: Pour the batter into a mixing bowl and stir in the grated Parmesan and shredded cheese until well combined. The batter will be runny, like a thick pancake batter. This is normal!
- Rest (Optional but Recommended): Let the batter rest for 10-15 minutes. This allows the tapioca flour to hydrate and results in a better texture.
- Portion and Bake: Using a tablespoon, small cookie scoop, or piping bag, portion the batter onto the prepared baking sheet, leaving about 1-2 inches between them.
- Bake: Bake for 20-25 minutes, until they are puffed, golden brown, and firm to the touch. They will feel hollow when tapped.
- Serve Immediately: These are best served warm right out of the oven. They can become dense as they cool, but you can re-crisp them in a warm oven for a few minutes.
Recipe 2: Fluffy Cheesy Yeast Dinner Buns
These are soft, pillowy, and packed with cheese, perfect for serving with pasta, soup, or as a standalone snack.
Yields: 12 buns
Prep time: 15 minutes (+ 1.5 hours rising)
Cook time: 20-25 minutes
Ingredients:
· 1 cup (240ml) warm milk (about 110°F/43°C)
· 2 ¼ tsp (1 packet) active dry yeast
· ¼ cup (50g) granulated sugar
· 3 cups (375g) all-purpose flour, plus more for dusting
· 1 tsp salt
· 1 large egg
· ¼ cup (57g) unsalted butter, softened
· 1 ½ cups (170g) shredded sharp cheddar cheese
· For Topping: 1 tbsp melted butter, dried parsley, garlic powder
Instructions:
- Activate Yeast: In the bowl of a stand mixer, combine the warm milk, yeast, and a pinch of the sugar. Let it sit for 5-10 minutes until foamy.
- Make the Dough: Add the remaining sugar, flour, salt, egg, and softened butter to the bowl. Using the dough hook attachment, mix on low until combined, then knead for 5-7 minutes until the dough is smooth and elastic. Alternatively, knead by hand on a floured surface for 8-10 minutes.
- Add Cheese: Knead in the shredded cheddar cheese until evenly distributed.
- First Rise: Place the dough in a greased bowl, turn to coat, and cover with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Shape: Punch down the dough. Divide it into 12 equal pieces and shape each into a smooth ball. Place them in a greased 9×13 inch baking dish, spaced slightly apart.
- Second Rise: Cover the pan and let the rolls rise again for 30-45 minutes, until puffy. Meanwhile, preheat the oven to 350°F (175°C).
- Bake: Bake for 20-25 minutes, until the tops are golden brown and the internal temperature reads 190°F (88°C).
- Butter Topping: Right out of the oven, brush the tops with melted butter and sprinkle with a little dried parsley and garlic powder.
- Serve: Serve warm. These are fantastic for pulling apart!
Choosing Your Bun: A Quick Guide
Feature Brazilian Cheese Buns (Pão de Queijo) Fluffy Cheesy Yeast Buns
Texture Chewy, gummy, airy Soft, fluffy, pillowy
Gluten Naturally Gluten-Free Contains Gluten
Process Quick, no yeast, no rise Requires yeast and rising time
Best For A quick, unique snack or side A classic, crowd-pleasing dinner roll
Pro Tips for Success
For Brazilian Buns:
· Weigh Your Flour: For the most consistent results, weigh your tapioca flour. Measuring by cup can be inaccurate.
· Don’t Overbake: They should be golden, not dark brown. Overbaking can make them tough.
· Cheese Variations: Try using a smoky gouda, pecorino romano, or a mix for different flavor profiles.
For Yeast Buns:
· Check Your Yeast: If your yeast doesn’t foam in the warm milk, it’s dead and your buns won’t rise. Start over with a new packet.
· Don’t Kill the Yeast: Ensure the milk is warm, not hot, to the touch.
· Sharp Cheese is Best: The stronger flavor of sharp cheddar stands up well to the bread. Pre-shredded cheese contains anti-caking agents which can make the dough a bit gummier, so shredding your own is preferred.
No matter which recipe you choose, you’re in for a delicious, cheesy treat! Enjoy