Super soft and fluffy buttery rolls glistening with melted butter and granulated sugar on top with melty and gooey cheese inside! Cheese Rolls is a classic Filipino bakery bread you won't get enough of.
Relish in the sweetness of the bread topping combined with the savory and sharp flavor from the cheese at every bite. It is a great accompaniment to your afternoon coffee, hot chocolate, or tea!
What is Filipino Cheese Rolls?
The Filipino Cheese Rolls are basically bread stuffed with cheese. After baking, the rolls are then brushed with softened butter and generously sprinkled or rolled in sugar.
Making this bread is almost identical to making Ensaymada, another favorite Filipino bread, with a few differences in the ingredients and instructions.
It is one of the most popular bread sold at bakeries and cafes. It doesn't matter if this is your run-off-the-mill "panaderia" or a posh, upscale cafe, or sold as an artisan bread in a specialty bakeshop, these goodies are always a big hit and a crowd favorite.
I remember buying these delicious cheese-stuffed bread at the bakery next door to us in the past. And let me tell you- one piece is never ever enough!
There is just something so addicting with the taste and texture of this richly flavored but light rolls that tickles everyone's fancy.
Notes about this Cheese Roll Bread Recipe
To make these super fluffy and soft cheese rolls, I have some notes and tips for you:
I used all-purpose flour in this recipe, however, bread flour can also be used. Using bread flour will give you a chewier texture while APF results to softer crumbs as it has less protein content. Take note that different types of flour follow different flour-to-water ratio. The higher the protein/gluten content, the more water it needs so you may need to add a bit more milk when using bread flour. 50/50 all-purpose to bread flour will also work great.
This recipe uses instant yeast also called rapid-rise or quick-rise yeast. It is simply added directly to the dry ingredients. If you are using active dry yeast, it normally needs to be hydrated first in (¼ cup) warm water or milk (taken from the recipe) for a few minutes or until foamy before using it. If your yeast is stored in the refrigerator or freezer, it is recommended to let the dry yeast come to room temperature before using it.
Expect for the dough to be very sticky and shaggy in the beginning. As you go on kneading, it will become smooth and elastic and less sticky as you the gluten builds.
Do not give in to the temptation of adding more flour to your sticky dough or you will end up with tough and dense rolls later on.
If you have a stand mixer then I highly recommend using that to save you a lot of muscle work and no sticky hands. But if you will knead manually make sure to grease your surface and hands with a liberal amount of oil. It will prevent dough from sticking.
In kneading sticky dough by hand, do the slap and fold kneading technique also known as "French fold". So once you tip the dough in an oiled surface lift it by holding the top side and invert it over slapping it to the surface in the process. Then fold the bottom part over the top and repeat the slapping. You do this in a fast manner and the dough will not stick that much to your hands.
Always check if your dough is sufficiently kneaded before baking by doing the windowpane test. Stretch a portion of the dough away from the mixture until it creates a thin membrane. If it stretches without tearing or breaking, then it means that the gluten is well-developed and the dough is ready. It normally takes about a minimum 10 minutes of kneading to get to this stage.
I've used my gas oven for baking this one. Because gas oven normally uses bottom heat, I usually add another tray at the lowest rack to prevent the bottom of the rolls from getting too brown.
Make-ahead dough/rolls
If you are planning to make a batch and do not want to do all the work in one day, you can make your dough ahead of time.
- Right after kneading, cover the bowl of dough with a plastic wrap then refrigerate. Once you are ready to use it, let it sit in at room temperature for half an hour, then deflate and shape the dough.
- Alternatively, you can refrigerate it after the rolls have been filled and shaped. Arrange them in the baking tray as usual covered loosely with plastic wrap. Let it come to room temperature before baking.
- You can also freeze the shaped rolls. Follow the same steps when above but put it in the fridge and freeze for an hour. Then take the tray out of the fridge and transfer the rolls in a ziplock bag. Put back in the fridge and store up to 4 weeks.
- It is highly recommended to use active dry yeast for longer or overnight rising. If you intend to freeze the dough, use a double amount of yeast as some of it will be killed during freezing.
If you are in a baking frenzy, here's some more Filipino bakery recipes you can try!
Printable Recipe
Soft and buttery Cheese Rolls
Ingredients
DOUGH
- 3 ⅔ cups all-purpose flour
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 tablespoon instant yeast
- 1 cup milk lukewarm
- 2 medium eggs
- 1 stick unsalted butter or shortening
FILLING
- 16 pieces cheese sticks 3-inch long and 1cm thick
COATING
- ¼ cup unsalted butter softened
- ¼ cup granulated sugar
Instructions
- Combine flour, sugar, and salt in a bowl and mix. Sprinkle instant yeast and mix again. Make a well at the middle of the dry mixture.
- Add warm milk and eggs and beat them within the well. Once combined, mix with the rest of the flour mix to create a sticky dough.
- Add the softened butter and knead within the bowl until butter is completely incorporated. Use your hands or an electric mixer with a dough hook attachment. For manual kneading, transfer the sticky dough on a greased surface and knead, using slap and fold method, at least 10 minutes or until smooth and has passed the windowpane test.
- Form into a ball and place on a bowl. Cover with plastic wrap and let it rise until it doubles in size.
- Remove the cover and gently punch the dough down to release the gas bubbles. Tip the dough on an oiled surface, then cut into 16 equal pieces.
- Take a piece and roll into a ball. Using a rolling pin, flatten a piece into about 4x4-inch square. Place a cheese stick on one side and roll towards the end tucking the sides in to fully enclose it within the dough. Repeat with the rest.
- Arrange the rolls in a baking sheet lined with parchment paper leaving enough spaces in between. Cover with a kitchen towel and let them rise until they double in size. Bake at 160°c for 12-15 minutes in a preheated oven.
- Take out of the oven and let them cool a bit. Brush each one with softened butter and sprinkle with sugar.
Chickay says
Thank you for responding! Will follow this! I appreciate it!
chickay says
Hello! If I use a stand mixer, what would be the speed and duration? Thank you!
Bebs says
If you prefer to use a stand mixer, do the following steps instead:
1. Follow step 1 to 2 manually. Do it in the stand mixer bowl.
2. Position the bowl on the stand mixer with the lumpy dough inside. Use the dough hook attachment and knead for 1 minute on low speed (2 in Kitchenaid) or until there is no longer dry flour visible.
3. Continue to knead at low speed and add the softened butter in 4 additions, giving each addition enough time to mix with the dough.
4. Knead for another 5 minutes (more or less), checking the consistency of the dough from time to time. DO NOT OVER KNEAD. Try to press your fingers on the surface of the dough and if it is no longer tacky or does not stick to your fingers then it should be done.
Nana Lorenzana says
My dough was so wet and sticky and did not improve with kneading. I used my weighing scale and kitchen aid to knead. In the end I did add a little more flour but it was still a glob of dough. To divide and shape I wet my hands . Where did I go wrong? It was soft snd yummy but quite difficult to form at all.
Bebs says
Hi Nana, I have to be honest that this kind of dough (high hydration or sticky dough) is not really for most beginners. You need to practice more with the kneading. If you used your kitchen aid (at speed #2) you maybe need to knead it longer until it is not so sticky anymore. You can also let it rest a bit in between to allow the flour to fully absorb the liquids.
Dee Lucas says
I made a business out of your recipe. I made meat buns, ensaimada and of course cheese rolls and sell it in the hospital where I work. Thank you for sharing this recipe. Your measurements are correct. Godbless you!
Bebs says
Wow, that is amazing and I am happy that you were able to use our recipe for your business! Wish you all the luck and God bless you too. 😘
Lilo n Citch says
The bread is so soft and fluffy even after 2 days but next time I think I may need to put more sugar bec the bread doesn't taste sweet enough.
Ellen Manalo says
This is a beautiful dough so soft but not sticky easy to work with and the outcome is a fluffy and delicious bread. I am excited to try your other yeast bread. BTW I tried your pork sisig sooo good! Thanks so much for sharing your secrets in cooking & baking. New fan from your fellow Filipina!
Jenny says
It’s soft even after 3 days! love this recipe!
Chris says
Thank you for the recipe. It’s so good and easy to follow.
Erwin says
Is the 1 stick butter customary? 113g?
Bebs says
1 stick butter would about be 115 grams.
Melba says
Good outcome
Steve says
Type cheese?
Bebs says
I used the processed cheese in the Philippines for this recipe (like Eden Cheese). You can use mild cheddar or emmental cheese too.
Aure Baca says
Thank you bebs 👍👍
MiamiGirl91 says
Super soft and yummy! The only thing i did differently is I added milk powder on the topping. 1part sugar and 2 parts milk powder. Thank you for this recipe.
EDA says
I followed all measurements, ingredients and instructions. The output is really good, but my customers preferred a less chewier and airy dough. What adjustment to make? Thanks
Joan says
Hi thank you for the recipe. If I use active dry yeast do I need to make any changes to the recipe?
Bebs says
Just proof the active dry yeast with some of the lukewarm milk before adding it.
ren says
can you use a mixer from the very start ? or it is better manual ?
Bebs says
Sure you can just use the mixer, just make sure to check the texture from time to time so as not to over-knead the dough.
Michelle says
Made this yesterday and it was such a hit! My kids loved them and are asking when I will bake them again. I substituted powdered sugar for granulated sugar for the coating, mixing it with the softened butter (used salted butter) . Then I added queso de bola crumbles on top (great use of leftover cheese) . Yum!
Simone says
What happens if you use shortening instead of butter? Also, my mom recognizes these rolls but doesn’t remember the name. Is there a filipino name?
Bebs says
Yes, this is what we call this rolls in the Philippines. Shortening is pure fat, which creates softer, flakier bread or buns with a longer shelf life and a neutral flavor, while butter adds richness and flavor. The choice depends on whether texture or taste is the priority.
Cess says
Hi Bebs,
Thank you for all the recipes! Ever since I moved abroad I always use your recipes! Just want to ask, what cheese can you recommend here in Germany that somehow tastes like our Pinoy cheese? Thanks again!
Bebs says
Hi Cess, that is a tough one. They really do not have the processed cheese we have. You can try cheddar if you find some. What I used to do is buy a lot of our processed cheese and bring them to DE then freeze them.
Sharon Moore says
AWESOME 🏆
Marie says
Excellent. The bun is so soft, another keeper recipe.
Kai says
The cheese rolls came out. They came out soft, buttery and delicious! A good home baker recipe to be kept in that recipe box! Thanks for this recipe!
Michelle says
I loved the recipe. It is delicious!
Reina says
Hi Po, just wanting to ask kung ilang grams or cups yung 1 stick butter? Thank you
Bebs says
it is about 110g or 1/2 cup.
Brown Sugar Baker says
So good. Soft as a pillow, buttery and not overwhelmingly cheesy. Whipping up a batch or two is just so easy, thanks to this recipe. Made some adjustments to the flour for a chewier bite.
Shiena says
Hello po! Ano po conversion ng unsalted butter in cups? Thanks
Bebs says
1 stick butter is half cup.
Breadmama says
Veeeery soft - almost like cake - and not overwhelmingly cheesy. I made a batch and it was as hit.
Do your make ahead instructions refer to overnight fermentation or even longer?
Bebs says
I would only do overnight. I am glad you like it 😊.
Tesyang says
This recipe is great. I made it the first time and attained almost perfect cheese rolls. Can't get enough of this yummy and super soft rolls. Thanks.