Dill & Cheese Buns | Easy No-Yeast Recipe
Table of Contents
A Soft, Fluffy Dill & Cheese Bun Perfect for Tea Time
If you’re looking for a soft, melt-in-your-mouth bun with a fragrant dill aroma and a cheesy center, this 3-2-1 Lilac Bun recipe will quickly become your go-to for tea time or family gatherings. It’s easy to prepare, uses simple pantry ingredients, and delivers bakery-style results at home.
Why You’ll Love This Recipe
- Incredibly Soft Texture – Thanks to yogurt and oil, these buns stay tender and moist.
- No Yeast Required – Made with baking powder, so no waiting for dough to rise.
- Perfect for Tea Time – Light, fluffy, and flavorful without being heavy.
- Beginner-Friendly – Simple steps and easy-to-find ingredients.
- Customizable Filling – Swap Kashar cheese for mozzarella, feta, or your favorite cheese.
These savory buns are ideal for breakfast, afternoon tea, lunchboxes, or even as a side for soups and salads.
Tools
To make this recipe smoothly, you’ll need:
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Baking tray
- Parchment paper (optional but recommended)
- Pastry brush (for egg yolk topping)
- Oven
Ingredients & Prep
Dough Ingredients
- 3 packets baking powder (about 30 g total)
- 2 cups plain yogurt
- 1 cup vegetable oil
- 1 cup corn flour
- 1 egg (white for dough, yolk for topping)
- 1 bunch finely chopped fresh dill
- 1 teaspoon salt
- 1 tablespoon vinegar
- Up to 4½ cups all-purpose flour (add gradually)
Filling
- Kashar cheese (grated or sliced into small portions)
Prep Tips
- Finely chop the dill for even distribution.
- Add flour gradually to avoid a dry dough.
- The dough should be soft and slightly tacky but not sticky.
How to Make
Step 1: Prepare the Dough
In a large bowl, combine yogurt, vegetable oil, corn flour, egg white, chopped dill, salt, vinegar, and baking powder. Mix well until smooth.
Gradually add flour, one cup at a time, mixing continuously. Knead gently until you get a soft dough that doesn’t stick to your hands. Avoid over-kneading.
Step 2: Shape the Buns
Preheat your oven to 180°C (350°F).
Divide the dough into mandarin-sized balls. Roll each piece out to about the size of a small tea plate.
Place a portion of Kashar cheese in the center. Fold the dough over the filling and seal the edges tightly. Place each bun seam-side down on a lined baking tray.
Step 3: Add the Finishing Touch
Brush the tops with egg yolk using a pastry brush.
Lightly score the tops with a knife for a decorative finish.
Step 4: Bake
Bake in the preheated oven for 20–25 minutes, or until golden brown on top.
Allow them to cool slightly before serving. Serve warm for the best texture and flavor.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps fresh for up to 5 days. Reheat before serving.
- Freezer: Freeze in a sealed container or freezer bag for up to 2 months. Thaw and warm in the oven at 160°C (320°F) for 5–8 minutes.
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Frequently Asked Questions
Can I use a different type of cheese?
Yes. Mozzarella, feta, cheddar, or any semi-hard cheese works well.
Can I make these buns without dill?
Yes. You can skip the dill or substitute it with parsley or mixed herbs.
Why add vinegar to the dough?
Vinegar helps activate the baking powder and improves the texture, making the buns lighter and softer.
Can I make them smaller for appetizers?
Yes. Divide the dough into smaller portions and reduce the baking time slightly.
How do I know when they’re done?
They should be golden brown on top and lightly firm to the touch.
Recipe
Dill & Cheese Buns (No Yeast)
Ingredients
For the Dough
- 3 packets baking powder (about 30 g)
- 2 cups plain yogurt
- 1 cup vegetable oil
- 1 cup corn flour
- 1 egg (white for dough, yolk for topping)
- 1 bunch fresh dill, finely chopped
- 1 teaspoon salt
- 1 tablespoon vinegar
- 4 to 4½ cups all-purpose flour (add gradually)
For the Filling
- 1 to 1½ cups Kashar cheese, grated or cut into small cubes
Instructions
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- In a large mixing bowl, combine yogurt, vegetable oil, corn flour, egg white, chopped dill, salt, vinegar, and baking powder. Mix until smooth.
- Gradually add flour, one cup at a time, mixing continuously until a soft dough forms. Knead gently until the dough no longer sticks to your hands. Do not over-knead.
- Divide the dough into mandarin-sized balls (about 12 pieces).
- Roll each ball into a small round (about tea plate size). Place a portion of Kashar cheese in the center.
- Fold the dough over the filling, seal the edges tightly, and place seam-side down on the prepared baking tray.
- Brush the tops with egg yolk and lightly score with a knife.
- Bake for 20–25 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
- Add flour gradually to prevent a dry dough.
- The dough should be soft and slightly tacky but not sticky.
- You can substitute Kashar cheese with mozzarella, cheddar, or feta.
- Store in an airtight container for up to 2 days at room temperature.