Pull-Apart Cheese Buns | Recipes

Pull-Apart Cheese Buns

(49) Ratings:
Prep Time:
Baking Time:
Makes:40 rolls

Tear into these deliciously cheesy buns made with savoury cheddar and Parmesan. You won’t have any left to spare!


6 cups 1500 mL Robin Hood® Best for Bread Homestyle White Flour, divided
1 pkg 8g (2 1/4 tsp/11 mL)  instant quick-rise yeast
1 tbsp 15 mL granulated sugar
2 tsp 10 mL salt
1 1/2 cups 375 mL shredded old cheddar cheese
1 cup 250 mL warm milk (120°-130°F/50°- 55°C)
1 cup 250 mL warm water
3 tbsp 45 mL Crisco® Vegetable or Canola Oil
1/3 cup 75 mL butter, melted
1 cup 250 mL grated Parmesan cheese


  1. Combine 3 cups (750 mL) flour, yeast, sugar and salt in large mixer bowl. Mix well; toss in cheddar cheese.
  2. Add milk, water and oil. Beat using an electric mixer on medium speed 3 minutes. Gradually stir in remaining flour using enough flour to make a soft dough.
  3. Turn out onto lightly floured board. Knead dough adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes). Place in greased bowl; turn dough over to grease top. Cover with plastic wrap. Let rise in warm place (75°-85°F/24°-29°C) for 30 minutes. Punch down, cover and let rest 10 minutes.
  4. Cut dough into 40 pieces. Shape each into a ball. Dip balls in melted butter then roll in Parmesan cheese to coat. Grease a 10” (4 L) tube pan. Arrange balls in two layers in prepared pan. Cover with tea towel. Let rise in warm place until balls are almost to top of pan (1-1¼ hours).
  5. Preheat oven to 375ºF (190ºC).
  6. Bake on lower rack 35 to 45 minutes or until firm and golden. Cool 5 minutes then remove from pan. Enjoy warm or at room temperature.


  • Your kids will have fun shaping the dough balls.
  • Robin Hood Best For Bread Flour can be substituted with Robin Hood Original All Purpose Flour.

Nutritional Information

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