Cheese Zombies: Soft Butter Rolls Filled with Gooey Cheese Recipe
Cheese Zombies are irresistibly soft, buttery bread rolls stuffed with ooey-gooey Velveeta cheese cubes. These warm, fresh-baked rolls feature a tender, pillowy texture combined with rich, melted cheese centers that make them perfect as a comforting snack or party appetizer.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 16 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- ½ cup warm water (105-110°F)
- 1½ tablespoons active dry yeast (instant also works)
- 1/3 cup plus 1 teaspoon granulated sugar, divided
- 1 cup lukewarm whole milk
- ¼ cup unsalted butter, softened (salted butter also works)
- 1 teaspoon salt (omit if using salted butter)
- 1 large egg, lightly beaten
- 4½ cups unbleached all-purpose flour, spooned and leveled
Filling and Topping
- 8 ounces Velveeta processed cheese, cut into 16 cubes
- ¼ cup unsalted butter, melted
Instructions
- Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside to make cleanup easier and prevent sticking.
- Activate Yeast: In a large bowl, combine the warm water, yeast, and 1 teaspoon of sugar. Stir to dissolve and leave until foamy, about 5 to 10 minutes, indicating the yeast is active.
- Make Dough: Add lukewarm milk, softened butter, salt (if using), remaining 1/3 cup sugar, beaten egg, and 2 cups of the flour to the yeast mixture. Mix well. Gradually add remaining flour 1/2 cup at a time until the dough just starts clearing the bowl’s sides, forming a soft dough.
- Knead Dough: Transfer dough to a lightly floured surface and knead until it becomes soft and elastic, developing the gluten structure necessary for a fluffy roll.
- First Rise: Place dough into a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot for about 15 minutes.
- Shape Dough and Add Cheese: Turn the dough out into a rectangle and divide into 16 equal pieces. Shape each piece into a round ball, then flatten slightly. Place a cube of Velveeta cheese in the center and pinch the dough edges tightly around the cheese to seal, forming a smooth ball.
- Second Rise: Place the rolls pinched side down on the prepared baking sheets spacing about 2 inches apart. Cover with plastic wrap and let rise in a warm place for another 30 minutes to puff up.
- Preheat Oven and Prepare for Baking: Preheat your oven to 375°F (190°C). Brush the tops of the rolls generously with melted butter to create a golden crust.
- Bake Rolls: Bake the rolls for 15 minutes, switching baking sheets halfway for even baking. Brush tops again with remaining melted butter and bake 5 more minutes until golden brown and cooked through.
- Cool and Serve: Remove from oven and let cool slightly. Serve warm so the cheese inside stays gooey and delicious when bite into.
Notes
- Ensure the water and milk are at proper warm temperature (105-110°F) to activate yeast without killing it.
- Using salted butter means omitting added salt to avoid oversalting the dough.
- You can substitute Velveeta with other processed melting cheeses if preferred, but Velveeta provides the best creamy melt.
- Keep sealing the dough around cheese very tight to prevent cheese leaking during baking.
- If dough seems sticky, add flour gradually but avoid over-flouring to keep dough soft.
- These rolls are best enjoyed fresh and warm for the gooey cheese experience.
- Store leftovers in an airtight container and reheat briefly in the oven or microwave before serving.