Ingredients (makes ~8–10 buns)
(Feel free to double or triple depending on how many you want to bake.)
Dry ingredients:
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3 cups (≈ 375–400 g) all-purpose flour (or bread flour for a bit more chew) 99 Yummy Recipes
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1 tbsp sugar 99 Yummy Recipes
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1 tsp salt 99 Yummy Recipes
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2 tsp whole cumin seeds (lightly toasted) 99 Yummy Recipes
Yeast & liquids:
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2¼ tsp active dry yeast (one standard packet) 99 Yummy Recipes
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¾ cup warm milk (about 30-32 °C/86-90 °F) 99 Yummy Recipes
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¼ cup unsalted butter, melted (let it cool slightly before using) 99 Yummy Recipes
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1 large egg 99 Yummy Recipes
Cheese & finishing touches:
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1½ cups (≈ 150–200 g) shredded cheese — cheddar, Gouda, or a blend of your favourite cheeses. 99 Yummy Recipes
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1 egg yolk (for brushing the tops) 99 Yummy Recipes
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Additional cumin seeds for sprinkling on top (optional) 99 Yummy Recipes
Equipment & prep
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A large mixing bowl (or dip into a stand mixer with dough hook if you have one)
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Baking sheet lined with parchment or lightly greased
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Kitchen towel or plastic wrap for covering dough to rise
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Wire rack for cooling
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A small skillet for toasting the cumin seeds
Step-by-step Method
1. Toast the cumin seeds
Place the 2 tsp whole cumin seeds in a dry skillet over medium heat. Stir gently for about 2–3 minutes until fragrant and lightly browned. Remove from heat and let cool. This enhances the aroma and flavour of the cumin in the buns.
2. Activate the yeast
In a small bowl or measuring jug, combine the warm milk and sugar. Stir until the sugar dissolves. Sprinkle the yeast over the surface and let it sit for about 5-10 minutes until foamy and bubbly. If nothing happens, the yeast might be dead and it’s best to start again with new yeast.
3. Combine the dry ingredients
In a large bowl, whisk together the flour, salt, and the toasted cumin seeds. Make sure the cumin is evenly distributed.
4. Add wet ingredients & cheese
Into the flour mixture add:
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the melted butter
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the egg (lightly beaten)
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the yeast-milk mixture
Stir to bring together until a soft dough begins to form. Then add the shredded cheese and fold through so the cheese is spread throughout the dough (you’ll see little flecks of cheese in the dough).
5. Knead the dough
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth, elastic, and slightly springy. If your dough is very sticky, you can add a little more flour—just be careful not to add too much, because you want the buns to stay soft.
(If using a stand mixer, use the dough hook on medium speed for about 6-8 minutes.)
6. First rise
Lightly grease the mixing bowl with a bit of oil, place the dough inside, turning once so it’s lightly coated all around. Cover the bowl with a kitchen towel or plastic wrap. Let it rise in a warm draft-free place until it has doubled in size—about 1 hour depending on temperature.
7. Shape the buns
Once doubled, punch down the dough gently to remove large air bubbles. Turn it out onto your lightly floured surface.
Divide the dough into 8-10 equal portions (depending on how large you want each bun). Shape each portion into a round bun: pull edges to the centre, pinch beneath, then roll under your palm to form a smooth ball. Place each ball on the prepared baking sheet, leaving space between them for expansion.
Cover loosely with a towel and let them rise again for about 30 minutes, until puffy.
8. Preheat the oven & prep for bake
While the buns are rising for the second time, preheat your oven to 190 °C (≈ 375 °F).
Once the buns have puffed up, brush each top with the beaten egg yolk to give a golden finish. Sprinkle a few additional cumin seeds on the tops if you like extra flavour and visual interest.
9. Bake
Place the buns in the preheated oven and bake for about 20-25 minutes, or until the tops are golden brown and the buns sound hollow when tapped on the bottom. (According to one recipe: bake until golden brown and sound hollow when tapped. 99 Yummy Recipes)
10. Cool and serve
Remove the buns from the oven and transfer to a wire rack. Let them cool for 5–10 minutes before serving so the cheese settles slightly. These buns are best served warm, when the cheese is still soft/melting.
Serving suggestions
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Serve them warm as a snack, alongside soups or stews. The cumin plus cheese make a great savoury match.
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Split a bun and use it like a sandwich roll—add fresh greens, tomatoes, maybe a spread (but they’re delicious plain).
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At breakfast, serve with scrambled eggs, or alongside butter and jam (for a savoury-sweet contrast).
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If you have leftovers, they reheated in a 175 °C oven for ~5 minutes regain some of that fresh-baked texture. They also freeze well—wrap individually and reheat later.
Tips & variations
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Cheese choices: A sharper cheddar gives bold flavour; a mild Gouda gives smoky gentleness. Mixing two types (one sharp, one mild) works beautifully.
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Cumin variations: Use whole seeds (toasted) for texture and aroma, or grind some finely and mix into the dough for more uniform flavour.
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Herb additions: For extra complexity, you could add finely chopped fresh herbs (rosemary, thyme) or dried herbs into the dough.
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Texture tweaks: If you want a fluffier interior, you could replace up to ½ cup of the flour with bread flour or add a little milk powder.
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Toppings: Besides cumin seeds, you could sprinkle sesame seeds or even nigella seeds on top after egg wash for extra crunch/visual interest.
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Gluten-free adaptation: You’d need a suitable gluten-free flour blend and probably more binder (like xanthan gum) and adjust liquid accordingly—though results vary.
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Make-ahead: After shaping the buns (before second rise), you could cover and refrigerate them overnight. The next day, let them come back to near room temperature, brush with egg yolk and bake—this slows fermentation and deepens flavour.
Troubleshooting common issues
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Dough not rising: Ensure yeast is fresh and the milk was warm enough (not hot!) when activating yeast. Also the environment should be warm; if it’s too cold the rise will be slow.
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Buns dense: Possibly over-floured (too much flour added), or the kneading wasn’t sufficient; also maybe rise time was insufficient.
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Cheese leaks: If large cheese pieces are near the surface, they can melt and seep out—or burn slightly. So shred the cheese, and fold it in rather than stuffing huge chunks at the surface.
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Cumin flavour too mild: Increase seeds slightly, or toast a little longer (care with burning). Alternatively use ground cumin in addition to seeds.
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Top browns too fast: If you notice the tops are browning quickly but the buns are still undercooked inside, you can tent aluminium foil over the top after ~15 minutes to prevent over-browning.
Why this works & flavour profile
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The cumin seeds add a warm, nutty, slightly earthy/spicy background flavour. Toasting them enhances aroma.
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The cheese melted inside gives rich, savoury, slightly gooey pockets—so each bite has texture contrast (soft bun, stringy/melting cheese).
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The dough is enriched (by egg & butter) which keeps it moist and soft rather than plain bread.
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The egg-wash gives a golden, glossy top, making the buns visually attractive and giving just a slight crust.
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The separation of first rise and second rise ensures good aeration inside, giving a light and tender crumb.
Nutritional note (approximate)
Because of the cheese and butter/egg content, these buns are richer than plain bread rolls. If you’re watching calories or fat, you might consider: using part-skim cheese, reducing butter slightly, or using less cheese—but you’ll sacrifice some flavour and gooeyness.
Making it local to Morocco / North Africa
Since you’re in Morocco (Fes region), a few local inspired tweaks:
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Use a local semi-hard cheese (if available) shredded in place of cheddar/Gouda.
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Cumin is already common in Moroccan cuisine—consider pairing the buns with a mint-tea or savoury tagine side.
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You might brush the tops with a little olive oil instead of egg yolk if you prefer (vegan friendly) and then sprinkle more cumin or sesame.
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Bake in a traditional oven if you have one (or use a convection oven) and consider adding a pan of hot water in the oven base for a slightly more humid baking environment (helps crust softness).
Final Thoughts
These cumin-cheese buns strike a beautiful balance: aromatic cumin, rich cheese, soft dough. They’re perfect as an indulgent snack, a side for soups or tagines, or a special breakfast treat. With some practice, you’ll be shaping and baking them with confidence, maybe even experimenting with variations (herbs, different cheeses, seeds).
Let me know if you want a variation (e.g., stuffed buns, whole-wheat version, vegan version), or if you’d like step-by-step photos or a video walkthrough!
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