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No Knead Cheese Puffs

No Knead Cheese Puffs
These no knead dinner rolls are light & airy and filled with shredded cheese and savory spices.
Yield 2 dozen puffs



  • 3 cups bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon table salt
  • 1/4 teaspoon celery seed
  • 2 teaspoons instant dried onion (or 2 tablespoons finely chopped fresh onions)
  • 2 tablespoons shortening or butter (softened)
  • 1 1/2 cups warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 large egg
  • 1 cup shredded Fontinella or cheddar cheese
  • Black pitted or stuffed green olives, sliced (if desired)
  • Melted butter (for brushing, optional)


  • In a medium bowl, mix together flour, sugar, salt, celery seed, dried onion, and butter; set aside.
  • Add warm water and yeast to a stand mixer bowl; stir and let stand 5 minutes. Add egg and 1/2 of the flour mixture. Using a paddle attachment, beat 2 minutes with on medium speed. Add the remaining flour and cheese; beat until smooth, about 1 to 1 1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled, about 30 minutes.
  • Grease 24 medium-sized muffin cups.
  • Beat down raised batter in about 25 strokes. This is a sticky batter. Spoon into muffin cups, filling no more than half full. Place one olive on top of each puff. Tap pans on table to settle the batter. Let rise until batter reaches tops of cups, about 15 to 20 minutes.
  • Preheat oven to 425°F.
  • Bake for 12 to 15 minutes. Remove from pans and cool on rack. Brush with butter.


Note: Any size muffin cups may be used, just so the batter fills the cups only half full.
Try adding finely chopped olives in dough for added flavor.
Photo by Brandi Evans.

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