Cheesy, buttery, herb-filled rolls swirled with pesto, spices, and everything bagel seasoning—these buns are cozy, savory, and totally irresistible. Serve them warm for a perfect holiday brunch or comforting side dish.
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Yield: 12 buns
Ingredients
- 1 cup warm whole milk
- 1 tablespoon honey
- 2 eggs, beaten
- 2 tablespoons butter, melted
- 3 ½ – 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant dry yeast (see notes for no yeast option)
- 1/2 teaspoon kosher salt
- 2 cups shredded cheddar cheese
- 1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
- 2 tablespoons everything bagel spice
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup basil pesto, homemade or store-bought
Instructions
1. Make the Dough
In the bowl of a stand mixer, combine the warm milk, honey, eggs, melted butter, 3 ½ cups flour, yeast, and salt. Using the dough hook, mix until the flour is fully incorporated, about 4–5 minutes. If the dough feels too sticky, add the remaining ½ cup flour as needed.
2. First Rise
Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.
3. Make the Filling
In a small bowl, mix together the cheddar cheese, thyme, everything bagel spice, and red pepper flakes.
4. Prepare the Pan
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
5. Roll and Assemble
Lightly flour your work surface. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread pesto evenly over the dough. Sprinkle the cheese mixture on top, gently pressing it into the pesto. Starting at the long edge, roll the dough into a tight log. Pinch the edge to seal, then slice into 12 even rolls. Place in the prepared baking dish. Cover and let rise for 20–30 minutes. (You can also refrigerate overnight at this stage.)
6. Bake
Bake for 20–25 minutes, or until the rolls are golden and the cheese is bubbling. Serve warm.
Notes
- No Yeast Option: You can substitute self-rising flour and 1 tablespoon baking powder for a quicker, no-rise version, though the texture will be more biscuit-like.
- Make Ahead: Assemble the rolls and refrigerate overnight before baking fresh in the morning.
- Cheese Swap: Try Gruyère or mozzarella in place of cheddar for different flavor profiles.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Herby Everything Cheddar Swirl Buns
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 buns 1x
Description
Cheesy, buttery, herb-filled rolls swirled with pesto, spices, and everything bagel seasoning—these buns are cozy, savory, and totally irresistible. Serve them warm for a perfect holiday brunch or comforting side dish.
Ingredients
-
1 cup warm whole milk
-
1 tablespoon honey
-
2 eggs, beaten
-
2 tablespoons butter, melted
-
3 ½ – 4 cups all-purpose flour
-
1 packet (2 1/4 teaspoons) instant dry yeast (see notes for no yeast option)
-
1/2 teaspoon kosher salt
-
2 cups shredded cheddar cheese
-
1 tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
-
2 tablespoons everything bagel spice
-
1/2 teaspoon crushed red pepper flakes
-
1/4 cup basil pesto, homemade or store-bought
Instructions
1. Make the Dough
In the bowl of a stand mixer, combine the warm milk, honey, eggs, melted butter, 3 ½ cups flour, yeast, and salt. Using the dough hook, mix until the flour is fully incorporated, about 4–5 minutes. If the dough feels too sticky, add the remaining ½ cup flour as needed.
2. First Rise
Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until the dough has doubled in size.
3. Make the Filling
In a small bowl, mix together the cheddar cheese, thyme, everything bagel spice, and red pepper flakes.
4. Prepare the Pan
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
5. Roll and Assemble
Lightly flour your work surface. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread pesto evenly over the dough. Sprinkle the cheese mixture on top, gently pressing it into the pesto. Starting at the long edge, roll the dough into a tight log. Pinch the edge to seal, then slice into 12 even rolls. Place in the prepared baking dish. Cover and let rise for 20–30 minutes. (You can also refrigerate overnight at this stage.)
6. Bake
Bake for 20–25 minutes, or until the rolls are golden and the cheese is bubbling. Serve warm.
Notes
-
No Yeast Option: You can substitute self-rising flour and 1 tablespoon baking powder for a quicker, no-rise version, though the texture will be more biscuit-like.
-
Make Ahead: Assemble the rolls and refrigerate overnight before baking fresh in the morning.
-
Cheese Swap: Try Gruyère or mozzarella in place of cheddar for different flavor profiles.
-
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.