A soft, savory bread recipe filled with cheese and tomato—perfect for cozy meals and family gatherings. These homemade buns are tender, golden, and oozing with flavor, making them ideal for lunchboxes, weekend brunches, or as an anytime snack.
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes + proofing
Yield: 8–10 filled buns
Cuisine: Mediterranean-inspired Home Baking
Ingredients
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1 egg
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200 ml warm water (¾ cup + 1 tbsp)
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200 ml warm milk (¾ cup + 1 tbsp)
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100 ml olive oil (½ cup)
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1 tablespoon sugar (20 g)
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10 g dry yeast (1 sachet)
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670 g flour (5½ cups), plus extra for dusting
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1 teaspoon salt (8 g)
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100 g hard cheese, grated
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2 tablespoons tomato sauce
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1 fresh tomato, diced
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A few sprigs parsley, chopped
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2 tablespoons butter, melted (for brushing)
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1 egg yolk (for glazing)
Step-by-Step Cooking Directions
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In a large mixing bowl, crack in the egg. Add the warm water and milk. Mix until well blended.
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Pour in the olive oil and stir in the sugar and dry yeast. Let the mixture sit for about 5–10 minutes until the yeast begins to activate.
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Add the flour gradually, mixing as you go. Once the dough starts to come together, add the salt and continue kneading for about 8–10 minutes until a soft, elastic dough forms.
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Cover the dough and let it rise in a warm place for 30 minutes or until doubled in size.
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While the dough is rising, prepare your filling. Grate the cheese, dice the tomato, and mix both with the tomato sauce and chopped parsley.
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Once the dough has risen, divide it into 8–10 equal portions. Roll each piece into a ball, flatten slightly, and fill with a spoonful of the tomato-cheese mixture. Seal the edges and shape into smooth buns.
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Place the filled buns on a parchment-lined baking tray. Brush with the egg yolk for a golden finish.
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Let the buns rest for another 10 minutes as the oven preheats to 180°C (350°F).
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Bake for 20–25 minutes, or until golden brown and fragrant.
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Remove from the oven and immediately brush with melted butter for a glossy, soft crust.
Nutritional Information (Per Bun, Approximate)
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Calories: 270
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Protein: 8g
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Carbohydrates: 32g
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Fat: 12g
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Fiber: 1.5g
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Sugar: 2g
The Origins and Popularity of the Recipe
This recipe takes inspiration from Mediterranean baking traditions, where olive oil-enriched doughs are often used to create both sweet and savory breads. The use of cheese and tomato in a soft bun is reminiscent of Turkish poğaça, Italian panzerotti, and Middle Eastern fatayer, but with a simplified home-style twist. Its viral popularity stems from its ease and versatility—whether shared on cozy family tables or featured in trendy food vlogs.
Reasons Why You’ll Love This Recipe
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It’s beginner-friendly and doesn’t require fancy equipment.
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Each bun is packed with gooey cheese and savory tomato.
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The dough is ultra-soft and easy to handle.
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Perfect for lunchboxes, brunch, or sharing with friends.
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Customizable with different fillings or herbs.
Health Benefits
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Made with olive oil instead of butter for heart-healthy fats.
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Contains fresh tomato and parsley, rich in vitamins A and C.
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Offers a satisfying balance of carbs and protein from the flour and cheese.
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Can be made with whole wheat flour for added fiber.
Serving Suggestions
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Serve warm with a side of yogurt or a bowl of soup.
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Great for breakfast paired with olives and tea.
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Wrap them up for a portable school or office lunch.
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Use as a savory snack option for parties or brunch tables.
Cooking Tips
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Make sure the water and milk are only warm—not hot—to avoid killing the yeast.
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Don’t skip the final resting step after shaping the buns—it helps with oven spring.
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Use parchment paper or a lightly greased tray to prevent sticking.
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For extra flavor, sprinkle sesame or nigella seeds on top before baking.
Variations to Try
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Add cooked onions or mushrooms to the filling.
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Use feta or ricotta cheese for a different texture.
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Make it spicy by adding chili flakes or jalapeños.
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Try sun-dried tomatoes instead of fresh for a richer taste.
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Swap parsley for basil or oregano for a more Italian flair.
Conclusion
These cheesy tomato-filled buns are everything you want in a comforting homemade bake—warm, melty, and perfectly golden. Whether you’re baking for your family, planning a brunch, or just craving a cozy treat, this recipe is sure to become a favorite. It’s flexible, forgiving, and utterly delicious every time.
Frequently Asked Questions
1. Can I freeze the buns?
Yes! Bake them first, cool completely, then wrap and freeze. Reheat in a 180°C oven for 10 minutes.
2. Can I use whole wheat flour?
You can substitute up to 50% of the flour with whole wheat flour. The texture may be slightly denser.
3. What kind of cheese works best?
A firm melting cheese like mozzarella, gouda, or cheddar works great.
4. Can I make this dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before shaping.
5. What else can I fill the buns with?
Cooked spinach, sautéed mushrooms, or ground meat are excellent filling alternatives.
6. How can I make these vegan?
Use plant-based milk, vegan cheese, and a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of a regular egg.
7. Can I use instant yeast instead of active dry?
Yes, just mix it directly with the flour instead of blooming it first.
8. Why did my dough not rise?
The liquid may have been too hot, or the yeast was expired. Always use fresh yeast and warm (not hot) liquids.
9. Can I skip the egg wash?
You can, but the buns may not get that golden shine. Use milk or cream as a substitute glaze.
10. How long do they stay fresh?
Stored in an airtight container, they stay fresh for 2–3 days at room temperature or up to 5 in the fridge.