Breads (Yeast) - Buns/Rolls

Cheese Bread Rolls

July 20, 2017 | Recipe by Bake with Paws
Cheese Bread Rolls

Cheese Bread Rolls

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I had some left over of cheddar cheese that was beginning to go hard in the fridge, rather than letting them go to waste I used it to make these delicious Cheese Bread Rolls.  

I used Tangzhong method in this recipe.  These Cheese Bread Rolls are very soft and fluffy.

Tangzhong method is quite similar to Yudane method.  Both methods are scalding method. For Tangzhong method, a small portion of dough is cooked over the fire.   

Please click here to see the differences between  Yudane vs Tangzhong Method. 

I have another Cheesy Garlic Pull-Apart Buns recipe that you may like too.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Cheese Bread Rolls (Tangzhong Method)

Yields:  16 small rolls


25g bread flour
125g water

Main dough:
350g bread flour
1 ½ tsp instant yeast
50g brown sugar
35g milk powder
1 tsp salt
1 egg, whisked
35g butter
80g water
150g grated cheddar cheese or parmesan cheese

Egg wash: 
1 egg + 1 Tbsp water, whisked

8 inch square baking pan

  1. Tangzhong:
    1. Combine flour and water in a small sauce pan with a hand whisk.  Cook over medium-low heat, stirring consistently with a whisk or spatula to prevent burning and sticking.
    2. Cook until mixture becomes thicker and lines appear when stirring.  
    3. Remove from heat and transfer to a bowl to let it cool.
    4. The tangzhong can be used once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. 
  2. Kneading Main Dough:
    1. Put all ingredients (except butter and cheese) and all the tangzhong dough  into the bowl of stand mixer. Using the dough hook, knead for 5 minutes (Chef Kenwood mixer, speed 2.5) until the dough comes together. Add in butter and continue kneading for another 10 - 12 minutes until the dough comes together, become elastic and reaches window pane stage.  (the dough at this stage should be able to be pulled and stretched into membrane).  
  3. 1st Proofing: 
    1. Round up the dough, place in a large greased bowl, covered with cling film or lid.   I normally leave the dough in the stand mixer’s bowl and cover with lid.
    2. Let it rise in a warm place for 60 minutes or until double in size.
  4. Shaping:
    1. Punch down the dough to release the air.  Transfer the dough to a clean floured surface then divide into 16 equal portions.
    2. Roll out each dough with a rolling pin into long rectangle shape. Sprinkle grated cheddar cheese on it and roll up like swiss roll.   Place all dough in the square baking pan lining with non-stick baking sheet.  
  5. Final Proofing:
    1. Let it rise for another 45 -60 minutes or until double in size.
  6. Baking:
    1. Preheat oven at 190 C (top and bottom heat) or 170C (fan-forced) for about 15 minutes. 
    2. Brush the dough with egg wash and sprinkle with some grated cheddar cheese. 
    3. Bake in the preheated oven for about 15 - 20 minutes or until golden brown.
    4. Remove from the oven and transfer onto a wire rack. Let cool completely.


Gluten forms when flour comes in contact with water.  Hydration of the flour causes the sticky and stretchy protein to form, giving structure to the bread.  This makes your bread trap air and rise. 

Gluten in dough can be developed by autolyse, resting, kneading or folding.

The windowpane test is used to determine whether the dough has been sufficiently kneaded.  By gently pulling the dough (or you may pinch off some dough) and trying to stretch it into a thin membrane.  If you are able to stretch the dough paper thin and translucent  without tearing, then the gluten is fully developed.  However, if you can stretch it without tearing but the membrane is not transparent, then the gluten is not yet fully developed.  

However, from my experience not all the recipe can achieve a thin and translucent window pane stage easily.   For example low hydration and low fat dough.  For such recipes, a reasonable window pane is good enough and it can be left to rest. Gluten will continue to develop while resting.  Exercising restraint to not over-knead the dough prevents the gluten from being overworked and broken.   Some of you may have experienced the dough breaking during the second proofing.  It is because the dough is over kneaded. 

The total kneading time for me is usually 15 minutes at low speeds except brioche dough with high fat percentage or dough using liquid fat which usually takes a little longer (maybe 18-20 mins).

From my experience, I found that high hydration dough with high percentage of fat will be easy to stretch and achieve a paper thin windowpane stage.

For kneading, please regard the timing provided as an indication only. It is only meant as a guide.  Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

The right flour plays a very important role in bread making.   To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking.  The protein content is around  12 - 13%.

The liquid measurement given is also a guide.  It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.  
If you are unable to judge by just looking at the dough, you can do the finger poke test:
  1. First Proofing:
    • Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger.  If it bounces back immediately without any indentation then it needs more time.
    • If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.  
    • If it bounces back just a little, then the dough is ready to be punched down and shaping.
  2. Second Proofing:
    • Lightly press the side of the proved dough with your finger.  If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
    • If the indentation stays and it doesn’t bounce back, it means it has been over proved.
    • If the indentation slowly bounces back and leave a small indentation, it is ready to bake. 
    • There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring. 
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof until it rises 80 - 90% in size or is slightly below the rim of the pan.

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.


  1. Thank you for the recipe! I love tang zhong bread!

  2. Hi,

    When I'm on the step 4, the dough doesn't proof or double in size. I'm wonder if u can advise what's the possibility that it went wrong since step 2 and 3 were correct.

    1. Hi there, Sorry for late response.

      If your dough rose on the first proofing, it means your yeast still working. In this case, it could be your dough over proved on the first proofing. And could be also your yeast is expired or weak.

      I hope this answers your questions.

      Cheers :)

  3. Por favor em qual momento adiciona o tangzhong ?

    1. Hi there,
      Thank you for your question. Are you asking when to add the tangzhong?
      Please add tangzhong together with the rest of ingredients as mentioned in Method 1.

      Cheers :)

  4. Hi i make this last night, during baking, the skin of the buns rise very high, but the dough inside did not rise so high, causing a hollow space inside the buns.
    Wonder if you could help me troubleshoot. Thank you

    1. Hi, thank you for trying this bread. Looks like your dough buns has over proofed. Try to proof shorter period and check with fingers poke test as mentioned on the above post.

      Cheers :)

    2. Thank you for your reply. I took 45mins to roll and put cheese on all 16 pieces. By that the first few completed buns have already fully proofed. Do i put all the bubs in the oven immediately after i complete all 16 peices, or do i leave all of them in room temp and wait for the last few to proof ?

    3. OIC.. You have taken too long time to shape.

      I would advise you to practise more and do it fast next time. I understand if you are new. I have experienced the same thing when I was a new baker.
      As you can see on the above diagram, my first bun proof slightly compare with the last bun.
      Please don't watch the clock, watch the dough.

      Cheers and happy baking :)

  5. Hi, I would like to try this cheese bread roll using yudane method. May I ask how should I convert this into the yudane method? How much flour should I use for this reciepe? Thanks!

    1. Hi, Thank you for visiting and asking. Please use this Hot Cross Buns recipe.

      Cheers :)

  6. hi can i substitute milk powder and water with just fresh milk ? how much milk would that be then ? thanks

    1. Hi, thanks for asking. Yes, you can just replace water with milk. 80g of water replace with 80g of milk.
      Cheers :)


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