Three Cheese Buns

4.75 from 8 votes

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These one-bowl, three cheese buns have been incredibly hard to name. These are like a hybrid of cheesy scones, biscuits, popovers, and soft cheese bread. If you love mozzarella, parmigiano, and ricotta, you will absolutely love these. They are incredibly soft on the inside and form a crispy cheesy crust on the outside. This recipe is a one bowl wonder and takes a few minutes to whip up. It doesn’t require any kneading, yeast, or precision. If you can mix a few basic ingredients in a bowl, you are capable of baking soft cheesy buns like these! These would make a delightful side dish alongside a big salad or roast chicken or a stew or soup. Kids and adults will love the fluffy, light texture and decadent taste.

Three Cheese Buns

This recipe is a one-bowl wonder and takes a few minutes to whip up. It doesn't require any kneading, yeast, or precision. If you can mix a few basic ingredients in a bowl, you are capable of baking soft cheesy buns like these!
4.75 from 8 votes
Servings: 8 buns
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients 

  • 2 eggs
  • pinch of salt
  • ¼ cup grated parmigiano, (50 grams)
  • ¼ cup cold water, (60 ml)
  • 1 cup all-purpose flour, (150 grams)
  • 2 teaspoons baking powder (make sure it’s not expired)*, (10 grams)
  • ¾ cup ricotta, (150 grams)
  • ¾ cup grated mozzarella, (100 grams)

Instructions 

  • Preheat oven to 375F.
  • In a large bowl, whisk the eggs and add the salt and parmigiano and whisk. Add the water and mix again. Add in the flour and baking powder. Mix until a sticky batter forms.
  • Add in the ricotta cheese and mozzarella. Stir well with a spatula until combined.
  • I like to take a large ice-cream scoop and scoop 8 equal balls onto a baking sheet lined with parchment paper. You can also use a large spoon or measuring cup as well.
  • If you want to make these buns smaller, you can but the bake time will be less. I made 8 larger buns for this recipe by using a large ice-cream scoop to scoop them onto my parchment paper.
  • Bake at 375F for 23 minutes, then switch the oven on broil (top broiler only) for the last 1 to 2 minutes to get that golden cheese top. Keep a very close eye on them as you do not want them to burn.
  • You don't have to put them on broil for the last few minutes if your oven is a convection oven or it bakes the buns evenly. We like to as my oven is very weak and bakes mostly from the bottom.
  • Enjoy as is or use the buns to make delicious sandwiches!

Video

Notes

You can use any cheese you personally love. In Bulgaria we typically make something called “sirenki” or “kashkavalki” and use feta, so the world is your oyster.
I have not tried making this recipe with any other flour so you will have to experiment if you do. If you do make them differently, please let us know in the comments so that we can help everyone else out as well. 
You don’t have to put the buns under the broiler for the last minute or two if your oven is a convection oven or it bakes the buns evenly. We like to as my oven is very weak and bakes mostly from the bottom.
Use a baking sheet lined with PARCHMENT paper so they don’t stick. Do not use wax paper as it’s not oven safe. 
*When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and you’ll have sad, deflated buns. You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed.
Please use good quality cheeses, if possible, that are NOT pre-grated, as it makes all the difference in taste and texture. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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6 Comments

  1. 5 stars
    Hi, to anyone who’s wondering, I subbed 1 cup all purpose flour for 1+1/4 cup oat flour and like a tsp of extra water and they turned out amazing! I also used cottage cheese instead of riccota

  2. 5 stars
    Thank you for this recipe, so easy and truly delicious! Even though I only had access to pre-grated cheeses, the recipe works so well to create light, fluffy cheese rolls. Definitely one to repeat, thank you!

  3. I made this recipe for a family dinner today. Paired it with a creamy bratwurst stew. Oh my gosh it was amazing! Everyone raved about these buns! Definitely a must try and I will for sure be making again.