Cheese Bun Recipe

Activate yeast and mix

Warm the milk to about 100–110°F (38–43°C). In a small bowl, combine warm milk, sugar, and instant yeast. Stir and let sit 5–8 minutes until foamy. In a large bowl or stand mixer bowl, whisk together flour and salt. Add melted butter, egg, and the foamy yeast mixture. Mix with a dough hook or wooden spoon until a shaggy dough forms.

Knead

Knead the dough by hand on a lightly floured surface for 8–10 minutes or use a stand mixer on medium speed for 5–6 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If too sticky, dust with up to 2 tablespoons more flour.

First rise

Lightly oil a clean bowl, place the dough in it, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

While the dough rises, prepare the cheese filling. In a medium bowl, combine grated young cheese, softened cream cheese, sour cream (or yogurt), garlic powder, chopped chives, salt, and black pepper. Mix until evenly combined and smooth enough to scoop. Adjust salt and pepper to taste. Set aside in the refrigerator until needed.

Divide dough

After the dough has doubled, gently punch it down to release air. Turn it out onto a lightly floured surface and divide into 12 equal pieces (about 75–80 g / 2.6–2.8 oz each).

Shape buns

Flatten one piece into a 4-inch (10 cm) circle with your fingers or a rolling pin. Place about 1 to 1 1/2 tablespoons of the cheese filling in the center. Gather the dough edges up over the filling and pinch to seal, forming a smooth bun. Place seam side down on a parchment-lined baking sheet. Repeat with remaining pieces, spacing buns 1–2 inches apart.

Second rise

Cover the shaped buns loosely with plastic wrap or a damp towel and let them rise for 30–40 minutes, until puffy and nearly doubled.

Preheat the oven to 375°F (190°C). Whisk together the egg and 1 tablespoon milk to make an egg wash. Brush the tops of the risen buns with the egg wash. Optionally, sprinkle a little extra grated young cheese or chopped chives on top, or brush buns lightly with melted butter after baking for extra shine.

Bake the buns in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the tops are golden brown and the bottoms sound hollow when tapped. Internal temperature should be about 190°F (88°C) if checked.

Remove from oven and transfer to a wire rack. If using, brush the tops with melted butter. Cool slightly (10–15 minutes) before serving so the filling sets but remains warm and creamy.