Savoury breakfast fans, you have a date with these Cheddar and Herb Breakfast Buns this Saturday, your place

No disrespect to cinnamon buns, but you’re not for everyone.

No disrespect to cinnamon buns, but you’re not for everyone

(Photo: David Bagosy, Styling: Melissa Direnzo)

Hands up if you’re in the savoury breakfast camp! This little roll is going to be the start of many wonderful weekends to come, we’d bet. Or perhaps they’re the perfect make-ahead, grab on the way to work throughout the week option? We can’t see ourselves getting sick of them, so really, why choose?

Savoury Cheddar and Herb Breakfast Buns

By Josie Malevich

A savoury take on a cinnamon bun, these yummy rolls are filled with a little garlic, loads of fresh herbs and lots of cheesy goodness.

Note: For a golden brown glossy finish, beat together 1 egg with 1 tbsp water and brush egg wash over buns before baking.



  • 1 cup 2% milk, warmed
  • 1 package (¼ oz) active dry yeast 2 tbsp sugar
  • ⅓ cup unsalted butter, very soft
  • 2 egg yolks
  • 1 tsp salt
  • 3 cups unbleached all-purpose flour (approx.)

Breakfast buns:

  • ⅓ cup unsalted butter, room temperature
  • ¼ cup finely chopped fresh basil
  • 2 tbsp finely chopped fresh chives
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp finely chopped fresh thyme
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp each salt and pepper
  • ½ cup grated Parmesan cheese
  • 1 ¾ cups packed shredded Old Cheddar cheese



Combine warm milk, sugar and yeast. Let sit until foamy, about 10 minutes. Mix together 3 cups flour and salt.

Meanwhile if butter is not soft (almost melting) then heat in microwave on HIGH for 30 to 45 seconds.

To large bowl, add warm milk yeast mixture, soft butter, egg yolks and flour mixture. Stir until shaggy dough starts to form. Dough will be soft. If too sticky, add 1 to 2 tbsp more flour as needed. Transfer to work surface lightly dusted with flour and knead until smooth and elastic, about 5 to 10 minutes.

Place in oiled bowl. Cover and let rise until doubled, about 60 to 90 minutes.

Breakfast buns:

Mix together basil, chives, parsley, thyme, oil, garlic, oregano, salt and pepper.

Line 9 x 13-inch baking sheet with parchment paper; set aside.

Transfer dough to work surface lightly dusted with flour. Roll out to 11 x 15-inch rectangle about ¼-inch thick. Spread with herb butter. Sprinkle evenly with Parmesan and Cheddar. Starting from long end, roll up tightly into a log. Pinch ends to seal the seams. Cut into 12 slices. 

Space the buns evenly in prepared pan. Cover with plastic wrap and let proof until doubled in size, about 45 to 60 minutes. 

Preheat oven to 375F degrees. Bake until golden brown and bubbling, about 20 to 25 minutes.


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