Cheese Buttons Recipe

Activate yeast and combine wet ingredients

Warm the water to about 105–115°F (40–46°C). In a small bowl, sprinkle the instant dry yeast and sugar over the warm water and wait 5 minutes until foamy. In a large mixing bowl, whisk together the melted butter and egg, then stir in the foamy yeast mixture.

Mix dough

Add the flour and salt to the wet mixture. Stir with a wooden spoon or dough hook until a shaggy dough forms. If using a stand mixer, knead with a dough hook on medium speed for 4–6 minutes; by hand, turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. Dough should be soft and slightly tacky but not sticky; add up to 1–2 tablespoons extra flour if too sticky.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl; cover tightly with plastic wrap or a damp towel. Let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

Prepare cheese filling

While the dough rises, make the filling: in a medium bowl combine the grated cheddar, softened cream cheese, half the parmesan (reserve the rest for topping), garlic powder, chopped chives, and black pepper. Mix until uniformly combined — the cream cheese should bind the grated cheese into a slightly sticky filling that holds shape.

Portion and roll dough

When dough has doubled, punch it down and turn it onto a lightly floured surface. Divide into 12 equal pieces (about 65–70 g each). Roll each piece into a smooth ball, then flatten each ball gently into a round about 3 inches (7–8 cm) across.

Assemble cheese buttons

Place about 1 to 1 1/2 tablespoons of the cheese filling in the center of each flattened dough round. Fold the edges up and pinch to partially enclose the filling, leaving a small exposed 'button' of cheese on top (or fully enclose and use a small indentation on top filled with a bit of reserved filling for a button look). Ensure seams are sealed so cheese doesn't leak excessively. Place shaped buns seam-side down on a parchment-lined baking sheet, spacing 1 to 1.5 inches apart.

Second rise

Cover the assembled buns loosely with lightly greased plastic wrap or a damp towel and let them rest for 25–30 minutes until puffed.

Preheat and egg wash

Preheat oven to 375°F (190°C). Prepare the egg wash by beating the remaining egg with 1 teaspoon water. Brush the tops of each bun lightly with egg wash. Sprinkle remaining parmesan and optional sesame or poppy seeds over the tops if using. Brush a little melted butter around exposed edges for extra shine and flavor.

Bake

Bake the cheese buttons on the middle rack for 15–18 minutes, rotating the pan once halfway through, until the tops are golden brown and the exposed cheese is bubbling and lightly browned. If using buns with enclosed filling, bake until internal temperature reaches about 190°F (88°C) and tops are golden.

Cool and serve

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Brush any remaining melted butter over the tops for extra gloss. Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days; reheat in a 325°F (160°C) oven for 8–10 minutes to refresh.