Of course! Cheese buns are a beloved snack or side dish across many cultures, known for their irresistible cheesy, fluffy, and often pull-apart texture. They can range from Brazilian Pão de Queijo (a gluten-free wonder) to soft, baked cheese-filled dough balls.
Here’s a comprehensive guide to the two most popular types.
Brazilian Pão de Queijo (Gluten-Free Cheese Bread)
These are iconic for a reason. Made with tapioca flour, they are naturally gluten-free, with a unique chewy, elastic, and slightly crispy texture and a hollow, airy center packed with cheese.
Key Characteristics: Gluten-free, chewy, puffy, made with tapioca flour.
The Secret: The starch in tapioca flour gelatinizes when baked, creating that signature stretchy texture.
Simple Recipe for Pão de Queijo
Yields: About 20-24 small buns
Prep time: 15 minutes
Bake time: 15-20 minutes
Ingredients:
· 2 cups (250g) tapioca flour (sometimes labeled sour cassava starch or polvilho doce)
· 1 cup whole milk
· 1/2 cup neutral oil (like canola or vegetable)
· 1 teaspoon salt
· 1 large egg
· 1 1/2 cups (about 150g) finely grated hard cheese (traditional Brazilian Minas cheese is used, but Parmesan, Pecorino Romano, or a mix of Parmesan and mozzarella are great substitutes)
Instructions:
Preheat & Prepare: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat Liquid: In a saucepan, combine the milk, oil, and salt. Heat over medium heat until it just comes to a gentle boil.
Hydrate the Flour: Place the tapioca flour in a large heatproof bowl. Immediately pour the hot milk and oil mixture over the flour. Stir quickly with a wooden spoon until everything is combined and a sticky, lumpy dough forms. Let it cool for 10-15 minutes until you can comfortably touch it.
Add Egg & Cheese: Add the egg and grated cheese to the slightly cooled dough. Now, use your hands to mix and knead until the dough is smooth, sticky, and all ingredients are fully incorporated. This takes a few minutes.
Shape the Buns: With lightly oiled hands (the dough is sticky!), scoop about 1.5 tablespoons of dough and roll it into a smooth ball. Place the balls on the prepared baking sheet, about 1-2 inches apart.
Bake: Bake for 15-20 minutes, until they are puffed up, golden on the outside, and sound hollow when tapped. They should feel firm.
Serve: Enjoy immediately! They are best warm and fresh out of the oven.
Soft & Fluffy Baked Cheese Buns
These are more like classic dinner rolls or milk buns with a generous amount of cheese mixed into the dough and/or stuffed inside. They are soft, pillowy, and incredibly comforting.
Key Characteristics: Soft, fluffy, yeast-leavened, cheesy throughout.
Simple Recipe for Soft Baked Cheese Buns
Yields: About 12 buns
Prep time: 15 minutes + 1.5 hours rising
Bake time: 18-22 minutes
Ingredients:
· 3 cups (375g) all-purpose flour
· 1 tablespoon (12g) instant or active dry yeast
· 1 tablespoon sugar
· 1 teaspoon salt
· 1 cup warm whole milk (about 110°F/43°C)
· 3 tablespoons unsalted butter, melted
· 1 large egg
· 1 1/2 cups (150g) shredded cheese (a mix like sharp cheddar for flavor and mozzarella for stretch is perfect)
· Optional: 1 tablespoon melted butter mixed with a pinch of garlic powder for brushing on top.
Instructions:
Make the Dough: In the bowl of a stand mixer fitted with a dough hook (or a large bowl if kneading by hand), combine 2 1/2 cups of the flour, yeast, sugar, and salt. Mix briefly.
Combine Wet Ingredients: Add the warm milk, melted butter, and egg. Mix on low speed until a shaggy dough forms.
Knead: Increase speed to medium and knead for 5-7 minutes, adding the remaining 1/2 cup of flour a little at a time until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be slightly sticky.
First Rise: Place the dough in a lightly greased bowl, turn to coat, and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for 1 hour, or until doubled in size.
Add Cheese & Shape: Punch down the risen dough. Knead in the shredded cheese until evenly distributed. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball and place them in a greased 9×13 inch baking pan or on a parchment-lined baking sheet, touching each other.
Second Rise: Cover the pan and let the buns rise again for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 350°F (175°C).
Bake: Bake for 18-22 minutes, or until the tops are golden brown and the buns sound hollow when tapped.
Optional Glaze: Brush the hot buns with the optional garlic butter for extra flavor and shine.
Cool & Serve: Let them cool in the pan for a few minutes before pulling apart. Serve warm.
Key Differences & Pro Tips
Feature Pão de Queijo Soft Baked Cheese Buns
Flour Tapioca Flour (Gluten-Free) All-Purpose or Bread Flour
Texture Chewy, Elastic, Slightly Crispy Soft, Fluffy, Pillowy
Leavening Egg & Gelatinized Starch Yeast
Best Cheese Parmesan, Pecorino Cheddar, Mozzarella, Gouda
Universal Tips for Success:
· Don’t Overbake: Both types are done when golden and puffed. Overbaking will dry them out.
· Grate Your Own Cheese: Pre-shredded cheese is coated with anti-caking agents that can prevent proper melting. Grating your own is always better.
· Serve Warm: Cheese buns are at their absolute peak of deliciousness when served warm from the oven.
Whether you go for the gluten-free chew of Pão de Queijo or the fluffy comfort of yeast-leavened buns, you’re in for a real treat. Enjoy your baking