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Cheesy Mozzarella Buns

Yummy soft buns filled with mozzarella chess cubes and topped with herb butter! They sound so warm and wholesome.

  • Total Time: 75-80 minutes
  • Yield: 5 buns 1x



For Mozzarella Bun:

  • 150 g All-purpose Flour
  • 9 g Castor Sugar
  • 2 g Salt 
  • 4 g Instant Yeast 
  • 7 g Butter 
  • 96 ml Milk 
  • 2 g Improver 
  • 2 g Gluten
  • 100 g Mozzarella cheese 

For Herb Butter:

  • 30 g Melted Butter
  • 1 tsp Sesame seeds
  • 1 tsp Garlic powder
  • 1 tsp Chilli flakes
  • Coriander leaves accordingly


Method for buns: 

  1. In a stand mixer, sieve all the dry ingredients, ie. Flour, sugar, salt, Yeast, gluten and improver. Give this a stir. 
  2. Now, add milk to this mixture and make a dough.

  3. Add room-temperature butter and continue kneading.
  4. Once kneaded, check the dough for the window-pane test.
  5. Put the dough in a greased bowl and brush oil on the dough as well. Cover the bowl with cling wrap. Let the dough sit for 20-25 minutes until it proves or gets doubled in size.  
  6. Now, de-gas the dough and divide it into five equal parts using a digital weighing scale. Make balls of each portion. 
  7. Roll each part in circular form and put 20g mozzarella cheese into the balls. Seal them properly.
  8. Grease the bread tin with oil. 
  9. Now, place the cheese-filled balls one by one into the bread tin and cling-wrap it.

  10. Let it rest for 20- 25 minutes to rise.  
  11. After proofing, brush the herb butter over the buns.
  12. Bake them at 200C ( otg mode: upper rod + Lower rod + fan) for 20 minutes.

Method for herb butter:

  1. Melt butter and add the rest of the ingredients to the butter, and mix.


  • Knead the dough well. Good kneading is crucial to getting soft bread as it helps develop the gluten network.  
  • Do not leave the dough to rest for too long. Over proofing will result in a sour taste and lousy texture of the buns.  
  • Make sure to use room-temperature ingredients.  
  • You can brush the baked buns again with herb butter for that extra flavour.
  • Demould the bread only when it cools down completely.
  • Author: Chef Mansi Jain
  • Prep Time: 15 minutes
  • Proofing time: 40-45 minutes
  • Cook Time: 20 minutes