Herby Everything Cheddar Swirl Buns

There’s something magical about the aroma of freshly baked bread wafting through your home. As someone who’s been baking for over a decade, I can tell you that few things rival the satisfaction of pulling a tray of golden, cheese-laden buns from the oven. Today, I’m sharing my absolute favorite savory bun recipe that combines the beloved flavors of “everything” seasoning with sharp cheddar cheese and fresh herbs, all swirled into a pillowy soft dough.

These Herby Everything Cheddar Swirl Buns aren’t just delicious – they’re versatile enough to complement a hearty soup, elevate your brunch spread, or stand alone as an indulgent snack. I’ve perfected this recipe through countless batches, tweaking ingredients and techniques until achieving that perfect balance of flavors and textures that keeps my family and friends constantly requesting more.

The Magic of Savory Buns

Before diving into the recipe, let’s take a moment to appreciate what makes savory buns so special. Unlike their sweet counterparts, savory buns offer a complex flavor profile that satisfies a different kind of craving. The combination of sharp cheddar, aromatic herbs, and the signature crunch of everything bagel seasoning creates a multi-dimensional taste experience that’s both comforting and exciting.

I’ve found that these buns hit all the right notes: the pillowy texture of the dough, the gooey cheese pockets, the aromatic herbs, and that perfect crunchy top from the everything seasoning. They’re what I call a “complete package” bake – impressive enough for guests but comforting enough for everyday enjoyment.

Ingredients Breakdown

For the Dough:

• 4 cups all-purpose flour – Creates the foundation for our soft yet structured dough
• 2¼ teaspoons (1 packet) active dry yeast – The magical ingredient that gives our buns their rise
• ¼ cup granulated sugar – Feeds the yeast and adds subtle sweetness to balance the savory elements
• 1 teaspoon salt – Enhances all flavors and strengthens the dough structure
• 1 cup whole milk – Provides richness and tenderness to the dough
• ¼ cup (½ stick) unsalted butter – Adds richness and flavor
• 2 large eggs – Contributes to structure, color, and richness
• 1 tablespoon olive oil – For coating the rising bowl

For the Filling:

• 2 cups sharp cheddar cheese, freshly grated – The star of our filling, providing melty pockets of flavor
• ¼ cup fresh mixed herbs (I use chives, dill, and parsley), finely chopped – Brings bright, aromatic notes
• 2 tablespoons unsalted butter, softened – Helps the filling adhere to the dough
• 1 teaspoon garlic powder – Adds depth and savory complexity
• ½ teaspoon black pepper – Provides a gentle heat that complements the cheese

For the Topping:

• 1 egg, beaten (for egg wash) – Creates that beautiful golden shine
• 3 tablespoons everything bagel seasoning – The crowning glory that adds texture and flavor
• 1 tablespoon fresh herbs, finely chopped (optional) – For an extra pop of color and freshness

Homemade Everything Bagel Seasoning (Makes extra):

• 2 tablespoons poppy seeds
• 2 tablespoons white sesame seeds
• 1 tablespoon black sesame seeds
• 1 tablespoon dried minced garlic
• 1 tablespoon dried minced onion
• 2 teaspoons flaky sea salt

Equipment Needed

Before we begin, let’s make sure you have all the necessary tools:

• Stand mixer with dough hook attachment (can be done by hand, but the mixer makes it easier)
• Large mixing bowl
• Measuring cups and spoons
• Rolling pin
• 9×13-inch baking pan
• Pastry brush
• Parchment paper
• Kitchen thermometer (optional but helpful)
• Bench scraper or sharp knife
• Kitchen scale (optional but recommended for precision)

The Science Behind Perfect Buns

What makes the difference between good buns and great ones? Understanding a few key principles:

Yeast Activation

Temperature matters tremendously when working with yeast. I always ensure my milk is between 105-110°F (40-43°C) – warm enough to activate the yeast but not so hot that it kills it. This sweet spot ensures proper fermentation and a beautiful rise.

Gluten Development

Kneading isn’t just busy work – it develops the gluten network that gives our buns their structure. The dough should reach what bakers call the “windowpane test” stage, where you can stretch a small piece thin enough to see light through without tearing.

Proper Rising Conditions

Yeast thrives in warm, humid environments. I’ve found that placing the dough in an oven with just the light on creates the perfect temperature for rising. A consistent environment yields consistent results.

The Cold Retard Method

While optional, letting your shaped buns rest in the refrigerator overnight before baking (known as cold retarding) develops deeper flavors and can make the baking process more convenient. I’ll explain how to incorporate this method if you’re interested in taking your buns to the next level.

Detailed Recipe Instructions

Step 1: Activate the Yeast

1. In a small saucepan, warm the milk until it reaches approximately 105-110°F (40-43°C) – it should feel warm to the touch but not hot.
2. Pour the warm milk into the bowl of your stand mixer.
3. Sprinkle the yeast and 1 teaspoon of the sugar over the milk.
4. Let this mixture sit for 5-10 minutes until it becomes foamy and fragrant – this indicates your yeast is alive and active.

Step 2: Form the Dough

1. Add the remaining sugar, eggs, and 2 cups of flour to the yeast mixture.
2. Using the paddle attachment, mix on low speed until combined.
3. Add the salt and switch to the dough hook attachment.
4. Gradually add the remaining flour, ½ cup at a time, mixing between additions until incorporated.
5. While mixing on low speed, add the softened butter in small pieces, allowing each piece to incorporate before adding the next.
6. Continue kneading on medium-low speed for 7-8 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should feel slightly tacky but not sticky.

Step 3: First Rise

1. Lightly oil a large bowl with olive oil.
2. Form the dough into a ball and place it in the oiled bowl, turning once to coat all sides.
3. Cover the bowl with plastic wrap or a damp kitchen towel.
4. Place in a warm spot to rise until doubled in size, approximately 1-1½ hours.

Step 4: Prepare the Filling

1. While the dough is rising, combine the grated cheddar, chopped herbs, garlic powder, and black pepper in a bowl.
2. Set aside the softened butter for spreading.

Step 5: Shape the Buns

1. Once the dough has doubled in size, gently punch it down to release excess air.
2. Turn it out onto a lightly floured surface.
3. Roll the dough into a rectangle approximately 18×12 inches.
4. Spread the softened butter evenly over the dough, leaving a ½-inch border along one long edge.
5. Sprinkle the cheese and herb mixture evenly over the buttered surface.
6. Starting from the long edge (opposite the border), tightly roll the dough into a log.
7. Pinch the seam to seal.
8. Using a sharp knife or bench scraper, cut the log into 12 equal pieces, each about 1½ inches thick.

Step 6: Second Rise

1. Line a 9×13-inch baking pan with parchment paper.
2. Arrange the buns cut-side up in the prepared pan, leaving a little space between each for expansion.
3. Cover with plastic wrap or a damp kitchen towel.
4. Allow to rise in a warm spot for 45-60 minutes until puffy and nearly doubled in size.
5. Alternatively, for the cold retard method: cover the pan tightly and refrigerate overnight (up to 16 hours). Remove from refrigerator and let stand at room temperature for 1 hour before proceeding.

Step 7: Bake

1. Preheat your oven to 350°F (175°C).
2. Brush the tops of the risen buns with the beaten egg.
3. Sprinkle generously with everything bagel seasoning and additional fresh herbs if using.
4. Bake for 25-30 minutes until golden brown and an instant-read thermometer inserted into the center of a bun registers 190°F (88°C).
5. If the tops are browning too quickly, loosely cover with aluminum foil during the last 10 minutes of baking.

Step 8: Cool and Serve

1. Allow the buns to cool in the pan for 10 minutes.
2. Lift them out using the parchment paper and transfer to a wire rack.
3. Let cool for an additional 15 minutes before serving for the best texture and flavor.
4. Serve warm for maximum enjoyment!

Variations to Try

One of the things I love most about this recipe is its versatility. Here are some of my favorite variations:

Cheese Variations

• Sun-dried Tomato & Mozzarella: Replace the cheddar with mozzarella and add ¼ cup finely chopped sun-dried tomatoes to the filling.
• Blue Cheese & Walnut: Substitute half the cheddar with crumbled blue cheese and add ⅓ cup finely chopped walnuts to the filling.
• Pepper Jack & Corn: Use pepper jack instead of cheddar and add ½ cup of fresh or thawed frozen corn kernels for a Southwestern twist.

Herb Variations

• Mediterranean: Use a combination of rosemary, thyme, and oregano instead of the herb mix.
• Southwestern: Substitute cilantro for the herbs and add 1 teaspoon of ground cumin to the filling.
• Italian: Use basil, oregano, and thyme with a sprinkle of crushed red pepper flakes.

Topping Variations

• Seeded: Replace everything seasoning with a mix of various seeds (pumpkin, sunflower, flax).
• Cheesy: Sprinkle additional cheese on top during the last 5 minutes of baking.
• Spicy: Add red pepper flakes or cayenne to your everything seasoning for heat.

Make-Ahead and Storage Tips

Make-Ahead Options:

1. Overnight Rise: Prepare the recipe through Step 6, then refrigerate overnight for a slow rise. This actually enhances flavor development!
2. Freeze Before Baking: After cutting the rolls, place them on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 1 month. Thaw overnight in the refrigerator, then allow to rise at room temperature before baking.
3. Prep Filling Components: The cheese can be grated and herbs chopped up to 2 days in advance and stored separately in airtight containers in the refrigerator.

Storage Solutions:

1. Room Temperature: Store cooled buns in an airtight container at room temperature for up to 2 days.
2. Refrigerator: Refrigerate in an airtight container for up to 5 days. Reheat before serving.
3. Freezer: Baked buns freeze beautifully! Wrap individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and reheat in a 300°F (150°C) oven for 10-15 minutes.

Reheating Recommendations:

1. Oven (Best Method): Wrap in foil and warm in a 300°F (150°C) oven for 10 minutes.
2. Microwave: For a quick fix, microwave for 15-20 seconds, though this may slightly affect texture.
3. Toaster Oven: Split in half and toast for a crispy variation.

Nutritional Information

Understanding the nutritional content helps when planning how these buns fit into your meal planning. Here’s a breakdown per bun:

*Note: Nutritional values are approximate and may vary based on specific ingredients used.

Serving Suggestions

These versatile buns pair beautifully with numerous dishes. Here are my favorite ways to serve them:

Breakfast & Brunch Pairings

• Alongside a frittata or quiche
• With scrambled eggs and fresh fruit
• As an accompaniment to a breakfast charcuterie board

Lunch & Dinner Companions

• With tomato soup for a grown-up twist on grilled cheese and soup
• Alongside a hearty salad for a complete meal
• With roasted vegetables for a satisfying vegetarian option

Standalone Serving Ideas

• Split and lightly toasted with a spread of cream cheese
• Torn into pieces and dipped in olive oil with balsamic vinegar
• Warmed and topped with a fried egg for a savory breakfast

Non-Alcoholic Beverage Pairings

• Sparkling water with lemon
• Hot tea (Earl Grey or Chai work beautifully)
• Fresh-squeezed orange juice for brunch
• Iced coffee for an afternoon treat

Troubleshooting Common Issues

Even experienced bakers encounter challenges. Here are solutions to common problems:

Dough Isn’t Rising

• Issue: Yeast may be old or the environment too cold
• Solution: Use fresh yeast and create a warm environment by placing the dough in an oven with just the light on

Filling Leaks Out During Baking

• Issue: Rolls may be too loosely rolled or overfilled
• Solution: Ensure you’re rolling tightly and leaving that ½-inch border free of filling

Buns Are Doughy in the Center

• Issue: Underbaking or rolls placed too close together
• Solution: Use an instant-read thermometer to check for 190°F (88°C) internal temperature and space rolls properly

Everything Seasoning Burns

• Issue: Oven temperature too high or positioned too close to heat source
• Solution: Cover loosely with foil during the last portion of baking

Tough or Dense Texture

• Issue: Over-kneading or too much flour
• Solution: Knead just until the dough passes the windowpane test and measure flour carefully

The Story Behind These Buns

I created this recipe during a particularly cold winter when I was craving something that combined the comfort of fresh bread with the satisfaction of savory flavors. After much experimentation, these buns were born – and they quickly became a staple in my home.

What makes these buns special to me is how they bring people together. I’ve made them for weekend brunches, potlucks, and even as housewarming gifts. There’s something about the familiar yet exciting flavor combination that makes them universally appealing.

I particularly love making these buns when hosting overnight guests. Preparing the dough the night before and utilizing the cold retard method means I can bake them fresh in the morning with minimal effort – and there’s no better welcome than the smell of these buns baking as guests wake up.

Q&A Section

Q: Can I make these buns without a stand mixer? A: Absolutely! While a stand mixer makes the process easier, you can mix the dough by hand. Combine ingredients with a wooden spoon until a shaggy dough forms, then knead by hand on a floured surface for 10-12 minutes until smooth and elastic.

Q: How do I know when the dough has risen enough? A: The dough should roughly double in size. A simple test is to lightly press your finger about ½ inch into the dough – if the indentation remains, the dough has risen enough.

Q: Can I use pre-shredded cheese? A: While convenient, pre-shredded cheese contains anti-caking agents that can affect both meltability and flavor. I strongly recommend grating your own cheese for the best results.

Q: Are these buns freezer-friendly? A: Yes! These buns freeze beautifully both before and after baking. See the Make-Ahead and Storage Tips section for detailed instructions.

Q: Can I make this recipe dairy-free? A: Yes, with adjustments. Replace milk with unsweetened almond or oat milk, butter with plant-based butter, and use a dairy-free cheese alternative. The texture may differ slightly, but they’ll still be delicious.

Q: What’s the best way to reheat leftover buns? A: For the best texture, wrap in aluminum foil and heat in a 300°F (150°C) oven for about 10 minutes. This restores their soft interior and slightly crisp exterior.

Q: Can I use dried herbs instead of fresh? A: Yes, but reduce the quantity to one-third of what’s called for with fresh herbs (1 tablespoon fresh = 1 teaspoon dried). The flavor profile will be slightly different but still delicious.

Q: My dough feels too sticky – what should I do? A: Add flour gradually, just 1 tablespoon at a time, until the dough reaches a tacky but workable consistency. Be careful not to add too much, as this can make the buns dense.

Q: Can I make smaller buns for a crowd? A: Certainly! You can cut the log into 16-18 smaller pieces instead of 12. Reduce the baking time by about 5 minutes and check for doneness using an instant-read thermometer.

Q: The everything seasoning is too salty for my taste – any suggestions? A: Make your own blend and reduce or omit the salt component. You can also try using a salt-free herb blend mixed with sesame seeds for a different but still flavorful topping.

Final Thoughts

Baking these Herby Everything Cheddar Swirl Buns has become something of a ritual in my kitchen – a process I find both meditative and rewarding. There’s something deeply satisfying about working with yeasted dough, watching it transform through each stage, and finally pulling those golden swirled beauties from the oven.

What I love most about this recipe is how it brings together simple ingredients to create something truly special. The combination of sharp cheddar, fresh herbs, and that signature everything bagel crunch creates a flavor profile that’s both comforting and exciting – familiar yet distinctive.

I encourage you to make this recipe your own. Play with different cheese combinations, experiment with herb mixtures that speak to your palate, or adjust the seasoning to suit your preferences. Baking is both science and art – respect the fundamentals but don’t be afraid to express your creativity.

Most importantly, share these buns with people you care about. In my experience, there’s no better way to connect than over something homemade, still warm from the oven. These buns aren’t just food – they’re an expression of care, creativity, and the simple joy of making something delicious from scratch.

Happy baking!