Cheese Zombies Recipe - Belly Full (2024)

Cheese Zombies are pillowy soft, buttery bread rolls filled with gooey, cheesy goodness. Fresh and warm out of the oven, they are completely irresistible!

Other must make bread recipes include our Naan, Pizza Dough, and Popovers.

Once I got over my fear of making yeast bread, these Cheese Zombies became a regular fixture in our house. Thank goodness for both of those things.

Cheese Zombies were a thing – a huge thing – in Concord, CA and throughout the Mt. Diablo school district, when I was in high school a million years ago. They were .50 at the time and I used to buy one every single day at first break. (Now, they’re probably $3.00.)

Cheese Zombies are not on a national level – although they should be! – so, search results for a proper recipe are very lean. But if you’re a fellow alum, I’ve got you. And if not, I’m about to introduce you to the best cheesy stuffed rolls you didn’t know you needed until now.

Cheese Zombie Recipe

Ingredients needed to make them:
(Scroll below to the printable recipe card for details and measurements.)

• Dry yeast: Either active or instant dry yeast works. When using instant, I still always allow it to bloom.
• Warm water: To properly activate the yeast, the water needs to be around 110°F. If you don’t have a thermometer, feel it with your fingertip. It should be warm, but not hot to the touch.
• Flour: All-purpose flour that’s been spooned and leveled.
• Sugar: This adds just a bit of sweetness to the rolls.
• Whole milk: Milk creates breads which are richer, with a softer texture.
• Egg: This add richness and also helps bind the dough together.
• Unsalted butter: I prefer baking with unsalted butter and adding a bit of salt separately, so I can control the saltiness. If all you have is salted butter, you can use it, but the rolls will have a saltier taste.
• Salt: Since we’re using unsalted butter, we add in a touch of salt, which adds flavor and also heightens the flavors of the other ingredients. If using salted butter, omit this.
• Velveeta cheese: Yep, the processed stuff. Do not substitute. (See note below.)

Recipe Tips for Success

• The temperature of the water matters: Water needs to be around 110°F to properly activate the yeast. If it’s too hot, it can kill the yeast and alternatively, if if it’s not warm enough, the yeast won’t proof. To be precise, we recommend using a thermometer.
• Use fresh yeast: If the yeast doesn’t foam after 5 minutes, it’s likely not good anymore and you’ll need to toss it and start over.
• Measure the flour correctly: Spoon and level the flour, instead of scooping. Too much flour in the dough can lead to dense dry rolls.
• Use Velveeta cheese: This type of cheese is processed to be softer, smoother, evenly textured, and clump-free once melted. Real cheddar cheese doesn’t melt properly, ends up a little greasy, and just doesn’t work for this recipe. Real Cheese Zombies are made with Velveeta and they’re awesome. It’s ok. The cheese police aren’t going to arrest you and your arteries won’t clog by eating a couple.

Storing Leftovers

• Storing: Like most freshly baked bread, these stuffed cheesy bread rolls are best enjoyed after coming out of the oven. And since these are filled with melted cheese, fresh is best. If you have any leftover, allow them to cool to room temperature before storing (the residual heat from covering them can make the rolls soggy.) We also don’t recommend refrigerating them or they will dry out. Instead, store them in an airtight container at room temperature and eat within a few days.
• Reheating: Wrap each leftover roll in a single sheet of aluminum foil and place on a baking sheet. Bake in a preheated 350 degree F oven for about 10-15 minutes or until warmed through.

How to Make Cheese Zombies Video

Every time I make these, it’s meant as a side with dinner…but they always seem to become dinner, because we each eat 3 or 4! They’re so good.

Now my kids know what a Cheese Zombie is. And so do you. And the world is better off for it.

I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onFacebook,Instagram,Pinterest, andYouTube!