Cheese Zombies are pillowy-soft, buttery rolls filled with gooey cheese. Warm from the oven, they’re utterly irresistible.
Easy Cheese Zombie Rolls
Once I stopped being intimidated by yeast dough, Cheese Zombies became a regular at our house. These cheesy stuffed rolls were a staple in Concord, CA when I was in high school — they were only 50 cents back then. Today the price has climbed, but the comfort and nostalgia remain the same.
Cheese Zombies aren’t widely known outside certain areas, but they deserve a spot in every baker’s repertoire. If you’re new to them, prepare for the best cheesy roll you didn’t know you needed.
Helpful Tips
- Water temperature matters. Use water around 105–110°F to activate yeast. Too hot will kill the yeast; too cool won’t proof it. A thermometer helps.
- Use fresh yeast. If the mixture doesn’t foam within 5–10 minutes, the yeast is likely no good and should be replaced.
- Measure flour correctly. Spoon and level flour into the measuring cup rather than scooping. Excess flour makes dense rolls.
- Use Velveeta for best melt. Processed Velveeta melts smoothly without greasiness or clumping. Traditional cheddar can separate or become oily when enclosed in these rolls.
Cheese Zombies
Ingredients
- ½ cup warm water, (105-110°F)
- 1½ tablespoons active dry yeast, instant also works
- 1/3 cup plus 1 teaspoon granulated sugar, divided
- 1 cup lukewarm whole milk
- ¼ cup unsalted butter, softened, salted also works
- 1 teaspoon salt, if using salted butter, omit
- 1 large egg, lightly beaten
- 4½ cups unbleached all-purpose flour, spooned and leveled
- 8 ounces Velveeta processed cheese, cut into 16 cubes
- ¼ cup unsalted butter, melted
Instructions
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Line two baking sheets with parchment paper and set aside.
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In a large bowl combine warm water, yeast, and 1 teaspoon of sugar. Stir and let sit until foamy, 5–10 minutes.
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Add milk, softened butter, salt, remaining 1/3 cup sugar, beaten egg, and 2 cups of the flour. Mix to combine. Add the remaining flour, 1/2 cup at a time, until the dough starts to clear the sides of the bowl; you may not need all of it.
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Turn the dough onto a lightly floured surface and knead until soft and elastic.
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Place dough in a lightly oiled bowl, cover, and let rise in a warm spot about 15 minutes.
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Turn dough into a rectangle and divide into 16 equal pieces. Shape each into a round, flatten slightly, place a cube of Velveeta in the center, and pinch the dough tightly together at the bottom to form a sealed ball.
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Place rolls pinched-side down on prepared sheets about 2 inches apart. Cover with plastic and let rise in a warm place about 30 minutes.
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Preheat oven to 375°F.
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Brush tops with melted butter and bake 15 minutes, rotating baking sheets halfway through. Brush again with remaining butter and bake 5 more minutes or until golden brown.
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Remove from oven and let cool slightly before serving so the cheese is gooey when you split them open.
Video
Nutrition
Nutritional information is an estimate and can vary based on ingredients and portions; calculate yourself if you need precise values.
How to Make Cheese Zombies Step by Step
Gather ingredients.
Prepare the dough: In a large bowl combine ½ cup warm water (105–110°F), 1½ tbsp active dry yeast, and 1 tsp sugar. Stir and let foam 5–10 minutes. Line two baking sheets with parchment paper.
Add 1 cup lukewarm whole milk, ¼ cup softened butter, 1 tsp salt, 1/3 cup sugar, 1 beaten egg, and 2 cups flour. Mix, then add remaining flour ½ cup at a time until the dough begins to clear the bowl.
Turn dough onto a lightly floured surface and knead until soft and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm spot about 15 minutes.
Turn dough into a rectangle, divide into 16 pieces, shape into rounds, flatten slightly, tuck a cube of Velveeta into each, and pinch tightly to seal into smooth balls.
Place rolls pinched-side down on prepared sheets about 2 inches apart. Cover and let rise about 30 minutes. Preheat oven to 375°F.
Brush tops with melted butter. Bake 15 minutes, switching baking sheets halfway through. Brush again with remaining butter and bake 5 more minutes or until golden.
Cool and serve: Let the rolls cool slightly so the cheese sets just enough to enjoy gooey centers when torn open.
How to Store
- Fresh is best. These rolls are at their peak right out of the oven.
- Room temperature storage. Cool to room temperature before storing to avoid sogginess. Keep in an airtight container at room temperature for a few days; avoid refrigeration, which dries them out.
- Reheat. Wrap leftovers in foil and warm in a 350°F oven for 10–15 minutes until heated through.
What to Serve With Cheese Zombies
These rolls work as a hearty side but often become the main attraction. They pair well with meat dishes or lighter meals—serve alongside roasted chicken, a simple steak, or an egg frittata for a satisfying plate.
More Bread Recipes To Love
- Cloverleaf Rolls — a quick, attractive roll for weeknights or holidays.
- Garlic Knots — loaded with fresh and dried herbs for big flavor.
- Parker House Rolls — soft, buttery, and nostalgic with a folded shape.
- Cheddar Bay Biscuits — ready in under 25 minutes and hard to resist.
If you make these, leave a rating to share how they turned out!