🧀🥓 Ham and Cheese Stuffed Buns
Soft, fluffy homemade buns stuffed with savory ham and plenty of melted cheese, then brushed with egg and herbs before baking until beautifully golden.
These Ham and Cheese Stuffed Buns make an irresistible breakfast, lunchbox treat, snack, or easy party appetizer. The enriched yeast dough bakes up tender and buttery, while the ham and melted mozzarella or cheddar create a deliciously savory filling.
They’re best served warm, when the cheese is still wonderfully gooey.
⏱️ Recipe Information
Prep Time: 25 minutes
Rise Time: 1 hour 15 minutes
Bake Time: 18–22 minutes
Total Time: About 2 hours
Yield: 10–12 buns
Difficulty: Easy
Method: Baked
🛒 Ingredients
For the Dough
- 500 g (4 cups) all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon salt
- 250 ml (1 cup) warm milk
- 1 large egg
- 50 g (3½ tablespoons) unsalted butter, melted and slightly cooled
For the Filling
- 200 g sliced ham
- 250–300 g grated mozzarella or cheddar cheese
For the Topping
- 1 large egg, beaten
- 1 tablespoon mixed dried herbs or oregano
👩🍳 Instructions
1. Prepare the Dough
In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Make a well in the center and add the warm milk, egg, and melted butter.
Mix with a wooden spoon or sturdy spatula until a soft, shaggy dough forms.
The milk should be warm rather than hot. Very hot liquid can damage the yeast.
2. Knead the Dough
Transfer the dough to a lightly floured work surface.
Knead for 8–10 minutes, until the dough becomes smooth, soft, and elastic.
You can also knead it in a stand mixer fitted with a dough hook for about 6–8 minutes on low-medium speed.
The dough should feel soft and slightly tacky but should not be excessively sticky.
If necessary, add flour 1 tablespoon at a time. Avoid adding too much flour, as this can make the buns dense.
3. First Rise
Place the dough in a lightly greased bowl.
Turn it once so the surface is lightly coated.
Cover with plastic wrap or a clean kitchen towel.
Place it somewhere warm and allow it to rise for approximately 60–75 minutes, or until doubled in size.
The exact time will depend on the temperature of your kitchen.
4. Prepare the Filling
While the dough rises, prepare the filling.
If the ham slices are very large, cut them into smaller pieces or strips.
Keep the grated cheese ready in a bowl.
For the best melting texture, a combination of mozzarella and cheddar works particularly well.
5. Divide the Dough
Once the dough has doubled in size, gently punch it down to release excess air.
Transfer it to a lightly floured surface.
Divide the dough into 10–12 equal portions.
For evenly sized buns, use a kitchen scale if available.
Shape each portion into a small ball.
6. Fill the Buns
Take one dough ball and flatten it into a small round.
Place a portion of sliced ham in the center.
Add approximately 2–3 tablespoons of grated cheese on top.
Bring the edges of the dough up and around the filling.
Pinch the seams together firmly to completely seal the bun.
Turn the bun seam-side down and gently roll it between your palms to create a smooth shape.
Make sure the filling is fully enclosed. Any openings can allow melted cheese to escape during baking.
Repeat with the remaining dough and filling.
7. Arrange for the Second Rise
Line a large baking sheet with parchment paper.
Arrange the stuffed buns seam-side down, leaving approximately 2 inches (5 cm) between them.
Cover loosely with a clean kitchen towel.
Allow the buns to rise again for 15–20 minutes.
They should look noticeably puffier.
8. Preheat the Oven
While the buns are undergoing their second rise, preheat the oven to:
375°F (190°C)
For an especially soft interior, avoid using a very high oven temperature.
9. Brush and Season
Beat the remaining egg in a small bowl.
Brush the tops of the risen buns generously with the beaten egg.
Sprinkle the mixed herbs or oregano evenly over the tops.
The egg wash gives the buns their beautiful golden, glossy finish.
10. Bake
Place the baking sheet in the preheated oven.
Bake for 18–22 minutes, or until the buns are:
- Puffy
- Golden brown
- Firm on top
- Fully baked underneath
The cheese inside should be completely melted.
If the tops begin browning too quickly, loosely cover the buns with aluminum foil for the remaining baking time.
11. Cool Slightly
Remove the buns from the oven and allow them to cool on the baking sheet for 5–10 minutes.
The filling will be extremely hot immediately after baking, so give the cheese a few minutes to settle before serving.
For the best experience, serve them warm while the cheese is still soft and stretchy.
⭐ Chef’s Tips
Don’t overheat the milk
The milk should feel comfortably warm to the touch. Excessively hot milk can interfere with the yeast.
Keep the dough soft
Avoid adding excessive flour during kneading. A slightly soft dough produces much fluffier buns.
Seal the filling well
Pinch the dough firmly around the ham and cheese to prevent leaks while baking.
Don’t overfill
It’s tempting to add lots of cheese, but excessive filling can make the buns difficult to seal.
Use freshly grated cheese
Freshly grated mozzarella or cheddar generally melts more smoothly than pre-shredded cheese.
Give the buns room
Leave enough space between the buns so they can expand without becoming misshapen.
🧀 Easy Variations
Ham, Cheese & Garlic Buns
Add ½ teaspoon garlic powder to the filling or brush the baked buns with garlic butter.
Pepperoni Pizza Buns
Replace some of the ham with sliced pepperoni and add a little pizza sauce and mozzarella.
Turkey & Cheese Buns
Replace the ham with sliced turkey for a lighter variation.
Ham & Swiss Buns
Use Swiss cheese instead of cheddar for a classic ham-and-Swiss combination.
Spicy Ham & Cheese Buns
Add finely chopped jalapeños, chili flakes, or a little hot sauce to the filling.
Three-Cheese Buns
Use a combination of mozzarella, cheddar, and Parmesan for an extra-cheesy filling.
🥣 Serving Suggestions
These buns are delicious served warm with:
- Tomato soup
- Creamy vegetable soup
- Fresh green salad
- Coleslaw
- Potato wedges
- Marinara sauce
- Garlic butter
- Honey mustard
- Ranch dressing
They also make an excellent grab-and-go breakfast or lunchbox snack.
🧊 Storage
Allow leftover buns to cool completely before storing.
Place them in an airtight container and refrigerate for up to 3 days.
Because they contain ham and cheese, don’t leave them at room temperature for extended periods.
🔥 Reheating
For the best texture, reheat in a 350°F (175°C) oven for 8–10 minutes.
You can also use an air fryer at 325°F (165°C) for 4–6 minutes.
Microwaving works for a quick option, but the buns may become softer.
❄️ Freezing
The baked buns can be frozen for up to 2 months.
Allow them to cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag or container.
Thaw overnight in the refrigerator and reheat in the oven until warmed through.
For the freshest texture, you can also freeze the shaped, unbaked buns after the first rise. Thaw them in the refrigerator, allow them to complete their second rise, brush with egg, and bake as directed.
🥓🧀 Final Result
These Ham and Cheese Stuffed Buns are soft, buttery, fluffy, and packed with savory ham and gooey melted cheese.
The golden herb-brushed crust gives way to a tender homemade bun and a rich, cheesy center.
Warm, cheesy, satisfying, and perfect for breakfast, snacks, lunchboxes, or sharing! 🧀🥓✨