“Pizza Hut” Cheese Bread

4.8 from 16 reviews

Pizza Hut Cheese Bread
 
Author:
Serves: 4-8
Prep time:
Cook time:
Total time:

 
I came up with this little cheese bread recipe and thought it tasted pretty close to Pizza Hut’s cheese bread. It’s really really good and makes plenty for any family dinner or party! Super easy and very quick, very worth the effort. If possible, I try to find whole milk mozzerella instead of the part skim because it burns faster and doesn’t melt as nice. The dough also makes great pan pizza dough if you like thick crust!
Ingredients
  • 1½ cups warm water (about 105°F)
  • 1 (1/4 oz) packet active dry yeast
  • 2 tbsp sugar
  • ½ tsp salt
  • ½ cup non-fat dry milk
  • 3 cups flour
  • ½ cup melted butter (half for the bottom of the pan and half on top of the breadsticks)
  • 8 oz package of mozzarella cheese, shredded
  • Sprinkle with garlic powder, Parmesan cheese, salt & pepper (to taste)
Instructions
  1. In the bowl of a KitchenAid type mixer fitted with the dough hook attachment, dissolve yeast in the warm water. Let sit for 5 minutes.
  2. Add sugar, milk and salt then mix just until combined.
  3. Add flour, one cup at a time and knead the dough until smooth. About 5 minutes.
  4. Turn the dough out onto a well floured surface.
  5. Knead the dough a few more times and incorporate a little more flour. Dough will be silky and smooth.
  6. Roll the dough into the size and shape of your baking pan (I use a half sheet pan which is about 13×18).
  7. Spread half of the butter onto the bottom of the pan and then place the dough into the pan. Let raise in warm, draft-free place for 15 minutes.
  8. Spread remaining butter on the top of the dough.
  9. Top dough with toppings or leave it plain.
  10. Bake at 350°F for 20-25 or until golden brown.
  11. Cut into breadsticks and serve with marinara sauce.
Notes
Toppings I’ve used range from, olive oil, chopped rosemary and roasted garlic to mozzerella, parmesan and garlic salt. It just depends on your tastes. Go crazy and be inventive!

There are just a few people who commented below that this didn’t work for them, so I decided to be one of those step-by-step bloggers for a day and take pictures of the process.  Hope this helps!

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Comments

    • Joshua Trent says

      Put it on with your other toppings before you bake! This always comes out so good, my friends love it and I never have any left!

      • Anonymous says

        Put some basil in the Parmesan cheese that you sprinkle on top of the cheese sticks… I work at a Phut.. That’s another thing that’s in the seasoning wep put on top.

        • says

          Yes It would probably come out the same?? Although mozzarella has a high amount of grease so I would use Parmesan or something less greasy so it doesn’t make the dough soggy. Good luck! :)

    • Joshua Trent says

      This is a quick bread method so if you put it in a bread maker, with all the rise and knead cycles, it will come out tougher and not as “melt in your mouth”. It’s a really really fast recipe to make so the bread maker would take a lot longer anyway. Let me know how you liked it if you decide to make it! :) Happy Baking!!

  1. Karen says

    This was good, but definitely needs more salt in the dough. I usually put at least 1 heaping tsp in a dough recipe that calls for 3 cups of flour. Good though :o)

    • Joshua Trent says

      I usually do too but sometimes my toppings make it a little too salty so I backed off on the dough part, plus it helps it rise faster with less salt.

  2. Mandy says

    super yummy! I must say, I was a little worried about not putting a full 90 min rise on these, but like you said, they came out really soft and delicious! thanks for sharing!

    • Joshua Trent says

      Probably, just swap out the water and dry milk for regular milk and heat the milk to 110°-115°F, then add the yeast to “proof”. Follow the directions from there. If you decide to use regular milk, let me know how it turns out! :)

      • April Hunt says

        I made these tonight with 1 1/2 cups of milk instead of the dry milk. They were fantastic! My family gobbled them up! I put pepperoni on half under the cheese and it was really good too!! I also used garlic salt with parsley instead of garlic powder! SO GOOD!! Thanks for the recipe!

  3. Jen says

    What are the amounts you generally use for the herbs/spices? I’d like to try it exactly like you do it the first time and then adjust from there for our tastes if needed!

    Thank you!

    • Joshua Trent says

      Prob about 1 tsp of garlic powder, about 1/2 tbsp parsley. If I’m feeling fancy I’ll add 1 tbsp of rosemary, leave off the mozzarella, 1/4 cup Parmesan and use olive oil instead of butter.

  4. Amie says

    These were really REALLY good. I’ve been looking for a recipe like this and I wasn’t disappointed.

  5. Veronica T says

    I’m goint to try these! I have a new KitchenAide mixer and haven’t used the dough hook yet. I’m excited. Also I’m watching my calories, so, any idea what the calorie count is on a serving of these yummy looking breadsticks?

  6. Joshua Trent says

    Depends on your cheese. Just estimating after a quick calculation, if you have 8 servings, you’re looking at around 360 calories per serving. Let me know how they turn out :)

  7. Erin L says

    Ok, I am relatively new to working with yeast so would 1 tbsp be equal to 2- 1/4oz yeast packets? The ones I have are 7g 1/4 oz… I know 1/2 oz is = to 1 tbsp so I wasnt sure if it is the same for yeast?

    • Erin L says

      Goodness.. I think I have had too long of a day.. Answered my own question lol.. Dough is mixing now, cant wait to try these!

    • Erin L says

      Ok. They are the most delicous breadsticks ever! The only thing I would change is adding more cheese.. I put almost an entire pound on and didn’t seem like it’s enough. But still amazingly good! Thanks :)

      • Joshua Trent says

        I’m glad you figured it out! I was out all day today so I just now saw your comments! Hope you enjoyed! Thanks for posting!

  8. Traci says

    Can’t wait to make these. My mouth is watering just from reading the recipe. Any ideas where to buy/how to make Pizza Hut’s Italian dressing? I love to dip my breadsticks in their Italian dressing instead of marinara.

  9. Lindsey says

    I want to make this but I don’t have a kitchen aid mixer what’s the best way to knead the douch without one

    • Joshua Trent says

      You can also use a bread machine on the dough setting. Otherwise a big bowl and a wooden spoon. Mix all ingredients until it forms a dough ball then turn out on a well-floured surface and knead it by hand. People made bread for hundreds of years before KitchenAid so don’t be intimidated, lol!

    • Joshua Trent says

      Hmm..no it shouldn’t be runny. It is a pretty soft dough but you shouldn’t get pancake batter consitency or anything like that. It will be wet and sticky when you turn it out on the board but by the time you work in more flour by kneading it should be what I call “baby butt” dough lol.

  10. Heather says

    I made these tonight and they are amazing! This is the first time I’ve tried a clone for cheese breadsticks that actually do taste like they should taste. FABULOUS recipe!!! Thanks, and I will be making this one again! :-)

      • says

        Mine too! I bought the yeast in the cold dairy section of the supermarket, the type that has to be refridgerated, and I used 15g of it. Now I just read your comments and saw that you used dry yeast. Different thing? I’m new to cooking breads. :(

        • Joshua Trent says

          That’s ok, trial and error are the only ways to learn!

          Refrigerated yeast needs to be “proofed” at 80°F-90°F and we usually only use the refrigerated kind for slow rise breads. This recipe is a quick bread method and that type of yeast won’t have enough time to do it’s thing.

          For future readers: If you accidentally use fresh yeast you’ll need to do a traditional method of one hour rise (covered in warm, draft free place), knead, shape and let rise another hour.

  11. Hot Dog Sally says

    GREAT! My family snarffed these up in minutes- Crazy good! There is no doubt we will be having this a few times a month instead of ordering out.

  12. Jennifer says

    Just curious why you say to add flour to soupy mixture and then add rest to make moderately stiff? If i am using a mixer could I just add a little at a time or this there a reason to do two seperate steps?

  13. Bernice says

    I worked for pizza hut for a long time. This may not be the exact recipe, but it is really close! Good Job!!

  14. Tracy Walzer says

    I made this and it is really good!! I think next time instead of using melted butter I am gonna go with olive oil to see if it gets crispy like Pizza Huts….

  15. Melissa says

    Here is a copy cat recipe for pizza hut Italian dressing! I have not tried it yet so let me know how it is! I used to work at pizza hut and I LOVED to put the creamy Italian dressing on top of the dough and sprinkle the cheese over the top of that!!! Absolutely AMAZING!!

    2 teaspoons dried oregano
    2 teaspoons dried basil
    1/2 teaspoon dried thyme
    1/2 teaspoon dried rosemary
    1 teaspoon salt
    1/2 teaspoon coarsely ground black pepper
    1/4 cup red wine vinegar
    1 tablespoon fresh lemon juice
    1/4 cup mayonnaise
    3/4 cup extra-virgin olive oil
    1/3 cup freshly grated Parmesan cheese

    Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese. Transfer to a jar with a tight-fitting lid and store in the refrigerator. Shake well before using.

  16. Tracy Robinson says

    I just got done making these, and I have a tummy ache I ate so many! I made them in 2 9″ round cake pans, & will add a 3rd one next time as they were too thick. And I think it was a bit too rich & buttery. I’ll use oil next time (and maybe a smidge less). So good! Thank you for the recipe!

  17. Jade says

    I’ve never made dough before so I was a little nervous but they turned out FANTASTIC. It was super easy and quick to make. Thank you! :)

  18. Jessica says

    I don’t know what I did wrong. The dough is kinda thick and heavy, like gooey playdough even after cooking?? i rolled the dough in the bowl for a while after everything was mixed, hoping to knead it right. but I also used active dry yeast?

  19. Heather says

    I can’t even see the recipe!?!?! It has the title then the previous article and next article arrows that go above and below the article and nothing in-between. :( HELP!

    • Joshua Trent says

      I know, so sorry, our recipe section is down today for maintenance. Here is the recipe:

      1 1/2 cups warm water (about 115°F)
      2 tbsp sugar
      1/2 tsp salt
      1/2 cup non-fat dry milk
      1 tbsp yeast
      3 cups flour
      1/2 cup melted butter (half for the bottom of the pan and half on top of the breadsticks)
      8 oz package of mozzarella cheese
      Sprinkle with garlic powder, Parmesan cheese, salt & pepper (to taste)

      Dissolve yeast in the warm water. Let sit for 5 minutes.

      Add sugar, milk and salt and mix.

      Add enough flour to form a moderately stiff dough. May need up to 1/2 more flour. Don’t forget you’ll knead in more flour later so don’t put too much in now or it will be too heavy.

      Knead the dough until smooth. ( I did this in my Kitchen Aid mixer with the dough hook).

      Roll the dough into the size and shape of your baking pan (I use a half sheet pan which is about 13×18).

      Spread half of the butter onto the bottom of the pan and then place the dough into the pan. Let raise in warm, draft-free place for 15 minutes.

      Spread remaining butter on the top of the dough. Top dough with toppings or leave it plain.

      Bake at 350°F for 20-25 or until golden brown.

      Cut into breadsticks and serve with marinara sauce.

  20. Angela says

    I was wondering if you’ve ever tried it with gluten free flour or if you know of anyone who has and how they turned out?

    • Joshua Trent says

      I haven’t but if you do please let us know how it turned out. The Gluten-free movement is on the rise and I’m sure you won’t be the only one wondering!

  21. Katy says

    I NEVER comment on recipes but I have to say that this is the easiest and best recipe for pizza crust. It’s perfect, thank you!

  22. HKD says

    When do you mix the yeast into the flour? During #2 mixing the rest

    1.Dissolve yeast in the warm water. Let sit for 5 minutes.
    2.Add sugar, milk and salt and mix.

  23. Kristin says

    I tried these last night along side of lasagna. For some reason they turned out absolutely terrible for me. My dough was sponge-like and flimsy. It didn’t have a horrible taste…but by the time the dough was done my cheese burnt. Any suggestions on how to get them ooey-gooey and very cheesy..?

    • Anonymous says

      Put the cheese on for the last ten to fifteen minutes of baking time, enough time for it to melt and brown a little, but not burn…then your cheese will still be gooey instead of dried up and burnt

    • Mandy says

      This was amazing! I love quick bread recipes and this was super. I was in a hurry though and misread the pan size, used a 9×13…lets just say one breadstick was pretty filling. I’m going to try it in my sheet pan, and also make a second batch and do a pizza with that one. Thanks for the recipe!

  24. Anonymous says

    i would recommend using vegetable oil in the pan instead of butter…just enough to cover…and no butter on top of the sticks. might get a closer taste.

  25. Ashley says

    i made these this afternoon. i didn’t have dry milk so i read previous comments and it said you could use regular milk, was i soposed to omit the water when i did so? i also did this with a hand mixer as i dont have a stand up one. my dough came out more like soup. i tried adding more flour to it probally another two cups or so and still was super sticky. i cooked it anyway hoping it would come out the same. well i baked it in a glass dish ware , i also read that someone else did that. but it came out almost like a cake. not bad the dough but just way to much of it. any suggestions for next time?

    • Joshua Trent says

      Uh oh! Next time don’t add water if you use regular milk. The water is added to activate the dry milk into…well…milk, so adding water AND milk will give you a very soggy bread. I hope it comes out better next time! Thanks for posting!

  26. CK says

    I love Pizza Hut cheese bread and this was way better. Made it with milk only and it turned out great. Thank you for the super easy and delicious recipe.

    • Joshua Trent says

      Oh good! Thanks for commenting, I’ve had a few other commenters curious if just milk would work so glad to hear it does!

  27. Sara says

    WOW!!Made these tonight with a salad and boy are they amazzzzzzing! Hubby couldn’t wait to come home and try them…bringing the leftovers to work tomorrow – I’m sure they won’t last long :) Thanks for sharing!!

  28. Gina says

    I tried this tonight in my bread machine. It was a total flop! The dough was extremely runny. I have a sad 9 year old tonight. Looks like I’ll be less lazy tomorrow and try it by hand.

    • Joshua Trent says

      Uh oh, yeah I’ll add a note that you can’t make this in a bread machine, you need the extra flour from kneading it by hand. I hope it turned out better the second time! Thanks for posting!

  29. Kate says

    Just made these for lunch for the kids and myself. LOVE them! The kids are gobbling them up too :) Thanks for such a great recipe!

  30. says

    Ok so this is like the best cheesy bread recipe ever. I completely mixed the dough by hand and used 2% milk because I didn’t have dry milk. My family and I completely love this, and it is extremely easy and fast. This is the second time I have tried it and both times it turned out great!! Thanks so much for the recipe. :)

  31. amy says

    This came out AWESOME. I used bread machine yeast and just mixed it in with the dry ingredients. Dumped the water in the mixer. Kneaded in a decent amount of flour. Butter is important! Came out great! Thanks for sharing.

  32. Cheree Harp says

    Made this in my food processor by pulsing with the dough blade on. Then turned it out onto a lightly floured countertop and kneaded it until it set up. It turned out fantastic! I used 1 tsp of garlic salt in place of the 1/2 tsp of salt and topped it with a combination of parmesan and mozzarella and it was wonderful! My daughter has proclaimed that this is now her #1 pick for lunch, snacks, and dinner when she has friends over!

  33. Christine says

    Ok, I love it when things turn out perfect the first time. I used the crust and made Mexican pizza with it.
    Just curious have you made it with out the butter? Does it have normal pizza crust flavor ??

  34. Michelle MacNeil says

    Made the bread for a party last night….it turned out perfectly and so easy to make….goes well with either marinara or donair sauce

  35. Shandee says

    Wow, just made these after finding them on Pinterest. SO GOOD! We destroyed the roofs of our mouths because we refused to wait to taste them till they cooled, but it was worth it! Only thing I’d change is do about half the suggested parsley next time. You mentioned 1 TBS but it tastes a little spinach-ee to us. Next time I’ll do half of that. Anyhow, HOME RUN!! Thanks so much for sharing, very impressed!

  36. Gina says

    Made these today and they were really good! I did use the regular milk instead of water/dry milk. It was runny, just added an extra (approx) 3/4 cup of flour. It was still almost too soft to transfer to the pan, but we made it there safely :) I used my fingertips to spread it out a little more evenly. Do you think we should cut back to 1 cup of milk instead? Have you ever used Olive Oil instead of butter? Just curious if that would give it a little crispiness on the bottom- like Pizza Hut’s has?? I also made MY own maranara sauce. -
    Saute on low-med heat 1/4 cup onion in 6 TB olive oil. Just before they are translucent add 1/2 of a medium carrot FINELY grated. 2 cloves of garlic. I used a microplane for both of those. The carrots disappear once in the tomatoes- your kids will never know it’s in there! Saute another minute or so, just do NOT brown. Next add 1 (28oz) can of San Marzano tomatoes (crush them,leave juice in) Add 1 tsp salt, 1 tsp Thyme (or Italian seasoning) 2-3 basil leaves (or 1tsp dried). Simmer 30 mins. Put this on before the dough and it’s ready when they come out :)
    My 13 yr old son said I HAVE to make this the rest of my life!

  37. EL says

    i worked at pizza hut when i was in college.. they put the cheese right on top of the dough, no butter on top pre baking. (or just throw it the oven as is, for breaksticks with no cheese) and when it comes out they use a big brush to put butter on top, then sprinke with a shaker of spices.. i forget what they spices were. i wish i took note of it now!!

  38. Anna says

    I tried this recipe with warm skim milk instead of water and dry milk. I needed an extra cup of flour but they turned out delicious! (didnt really taste like pizza hut’s but still yummy!)

  39. Jessica says

    Great recipe!! I did not use milk, just water and they tasted fantastic!! My family ate every last bite! Will make again!! Thank you!!

  40. Laurie Reeme says

    I’ve made this twice now. Both times I used 1 1/2 milk in place of the water and dry milk. I made mine with hamburger an onion. I was big hit both times! Thanks so much for thr recipe!

  41. Marisa says

    I made these the other evening and they tasted so good; however, I think my problem was that I rolled them out too thin and didn’t adjust my cooking time, so the cheese was a little burned and they weren’t fluffy! I will make these again in the future and adjust my errors.

  42. Racheal says

    For everyone asking about making this gluten free, i substitute the namaste flour blend (I buy at Costco) instead of the wheat flour called for, and they turned out great! The measurements for that brand of flour are an exact one for one exchange. Turned out just like PIzza hut!

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