As long as I can remember, I have enjoyed eating cheese. 🧀 There are so many different flavors, textures, shapes, and colors of cheese that it is always exciting to try a new kind! It’s so versatile, and can be used in so many recipes, both sweet and savory. You know what I like about cheese? It makes fresh homemade bread even more delicious, which is why these three cheese roll-up buns are extra yummy. 😋
Start the dough for these roll-up buns the night before by making a super-fast starter dough and letting it rise and bubble for 8-12 hours. Then, the next day, you can make the bread dough, which incorporates the flavor and rising power from the starter dough. Using this overnight starter will help improve the flavor of the final dough. As you’re making the final dough, you’ll notice that it’s really sticky. That’s why I suggest mixing and kneading the dough in the stand mixer for ease, but you can totally make this by hand if you’d like. The wet, sticky dough is what helps the buns have such large air holes inside!
You will love the flavor of the sauteed onions, golden crispy cheese, and rosemary-flavored dough in these three cheese roll-up buns! These buns remind me of the taste of a grilled cheese sandwich, which I love. Plus, they only take 1 hour of prep time. If you know the concept behind cinnamon buns, then you’ll understand how to make these The main difference is the dough is rolled thinner, and savory ingredients are used. You need to make these!! 🍞 Serve them with our ham and bean soup for a really cozy and delicious family dinner.Print
These mouthwatering homemade pull apart buns are stuffed with cheddar, Asiago, Romano, and sautéed onions for lots of flavor. Start the dough the night before and enjoy fresh yeast bread the next day. They’re perfect for a family dinner!
For the Starter Dough
- 1 1/2 cups bread flour (150g)
- 1 teaspoon fine salt
- 1/2 teaspoon fast-action yeast
- scant 1/2 cup room-temperature water (115 ml)
For the Bread Dough
- 4 1/4 cups bread flour (420g)
- 1 teaspoon fine salt
- 1/2 teaspoon fast-action yeast
- 4 tablespoons dried rosemary
- generous 1 cup room-temperature water (250-280 ml)
For the Filling & Topping
- 5 tablespoons salted butter, plus a little extra for greasing (70g)
- 1 large yellow onion
- Sprinkle of dried thyme leaves
- 1 1/2 cup extra-sharp white cheddar, grated and lightly packed (153g)
- 1 cup Asiago cheese, grated and lightly packed (94g)
- 1/2 cup Romano cheese, grated and lightly packed (50g)
Making the Starter Dough (5 minutes + 8-12 hours resting)
- Pour the flour into a medium mixing bowl. Add the salt and yeast on opposite sides of the bowl and stir in each one with your finger. Pour in the water and stir with a spoon until a dough has formed and is evenly mixed.
- Cover tightly with plastic wrap and let the starter sit at room temperature for 8-12 hours. The starter should have risen some and should have a bubbly surface.
Making the Bread Dough (15 minutes + 1 1/2 hours proving)
- Place the flour in the bowl of a stand mixer, adding the salt and yeast on opposite sides of the bowl as before. Stir in the rosemary, then add the starter dough and half of the water. Fit the mixer with the paddle attachment and turn on low speed, trickling in the remaining water until a sticky dough has formed and all the flour is picked up from the bottom of the bowl.
- Turn the mixer onto medium-low speed and knead until the dough passes the windowpane test. Test the dough by breaking off a lump of dough and stretching it between the thumb and forefinger of each hand to create a windowpane. The dough should stretch until it’s translucent without breaking. If it does, this means the dough has been sufficiently kneaded. If not, continue kneading for a minute longer and test again.
- Place the dough in an oiled bowl and cover tightly with plastic wrap. Let the dough prove in a sunny spot or a warm place for about 1 1/2 to 2 hours, until about doubled in size.
Preparing the Fillings (25 minutes)
- While the dough is proving, prepare your fillings. Chop the onion and saute it in 2 tablespoons of butter over medium-high heat. Sprinkle in some dried thyme and cook until the onion is just turning golden. Spoon into a bowl and set aside.
- Grate the three cheeses, keeping them in separate bowls. Store the grated cheese in the fridge until the dough is ready.
Shaping the Buns (15 minutes + 45 minutes proving)
- Lightly butter a 9×13-inch pan that’s at least 2 inches deep.
- Turn out the dough onto a well-floured countertop and punch it down to knock out large air pockets. Sprinkle a little flour on top of the dough and roll it out to a rectangle measuring 13 inches by 22 inches.
- Use your fingers to spread 3 tablespoons of soft butter evenly over the dough, then sprinkle the cheese and onions over top. Reserve a few tablespoons of Asiago cheese for the topping.
- Starting from a short end, tightly roll up the dough into a log. Cut it into about 15 pieces with a piece of stout thread. Placing the thread under the log, then pull it tight to make a loop. Keep tightening the loop until it cuts through the dough.
- Place the buns cut side down in the prepared pan, then put the pan inside of a large, clean garbage bag. Inflate the bag and tuck the ends underneath the pan to seal.
- Let the dough prove for about 45 minutes, until the dough springs back quickly when lightly prodded with a fingertip.
- About 10 minutes before the dough is finished proving, preheat the oven to 425 F.
Baking the Buns (35 minutes baking + 20 minutes cooling)
- Once the buns are proved and the oven is preheated, take the buns out of the bag and sprinkle the reserved cheese evenly over the top.
- Bake the buns at 425 F for 20 minutes, then lower the temperature to 400 F and bake for another 15-20 minutes, until the buns and cheese are well browned and the buns have an internal temperature of at least 190 F.
- Remove the buns from the pan and let them cool for 20 minutes before serving.
Proving the buns inside of a clean garbage bag has some benefits: it’s easier to cover a large pan with a bag instead of a piece of plastic wrap, and the inflated bag doesn’t touch the buns and therefore won’t stick to the dough. Also, if the dough is put in a sunny place, the bag becomes a little greenhouse, warming the dough and helping it prove more quickly.