Cheese and onion savoury buns by Benjamina Ebeuhi
Waitrose and Partners

Cheese & onion buns

Bread and cheese? Say no more. Salad onions take centre stage in these soft, pillowy buns created by Benjamina Ebuehi.

We hope you enjoy this recipe adapted from ​​Benjamina Ebuehi’s book, A Good Day To Bake. This recipe hasn't been created for Waitrose or tested by our food team, so we are unable to answer any questions you may have.

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  • Makes10
  • CourseSnack
  • Prepare40 mins
  • Cook25 mins
  • Total time1 hr 5 mins
  • Plusresting, proving and cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 400g strong white bread flour, plus extra for rolling
  • 10g fast-action dried yeast
  • 1 tbsp caster sugar
  • 1 tsp fine sea salt
  • 200ml milk, lukewarm
  • 1 British Blacktail Free Range Large Egg, beaten
  • 50g unsalted butter, softened, plus extra for greasing

For the filling

  • 120g soft cheese
  • 1 tsp Marmite
  • 1 bunch salad onion
  • 90g Comté cheese


  1. Mix the flour, yeast, sugar and salt together in the bowl of a stand mixer fitted with a dough hook or in a large bowl. Make a well in the middle and pour in the milk and beaten egg. Knead on medium-low speed for 6-8 minutes, or for 10-12 minutes by hand. Let the dough rest, uncovered, for 10 minutes.

  2. Add the butter to the dough and continue to knead for another 5 minutes, until the butter is completely incorporated and the dough is smooth and shiny. If kneading by hand, it will take a little longer for the butter to incorporate, but persist! Place the dough in a greased bowl, cover and leave to prove in a warm place for 1-2 hours, or until doubled in size.

  3. For the filling, mix the soft cheese and Marmite together and set aside. Next, slice the salad onions and grate the cheese.

  4. Knock the air out of the dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 35x25cm. Spread the soft cheese mixture evenly across the surface and then top with the grated Comté and sliced salad onions. Starting from a long edge, roll the dough up as tightly as you can. Tidy up the ends by trimming with a sharp knife, then cut the log into 10 or 12 equal pieces (see tips).

  5. Generously grease 10 or 12 holes of a muffin tin with some butter, and place a roll in each one. Cover with a clean tea towel and leave to prove for 30-35 minutes until puffy.

  6. Preheat the oven to 200°C, gas mark 6. Bake the buns for 18-25 minutes, until golden brown. Let them cool for a few minutes before removing from the pan and allowing them to cool on a wire rack. Enjoy warm or cold.

Cook’s tip

Benjamina’s tips

Keep the ends that you trim off and bake on a separate baking sheet for a shorter time. Perfect as a baker’s snack. 

Benjamina’s muffin tin has very generously sized wells. If your tin is more of a standard size, cut the dough into 12 buns, fill all 12 wells, and bake for a few minutes less.



Typical values per item when made using specific products in recipe


1,217kJ/ 290kcals



Saturated Fat












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