“Pizza Hut” Cheese Bread
Pizza Hut Cheese Bread
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!
Author: Joshua Trent
Recipe type: Breads
Serves: 4-8
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
- 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.
- Add sugar, milk and salt then mix just until combined.
- Add flour, one cup at a time and knead the dough until smooth. About 5 minutes.
- Turn the dough out onto a well floured surface.
- Knead the dough a few more times and incorporate a little more flour. Dough will be silky and smooth.
- 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.
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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Homemade Chicken & Dumplings
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Lemon Poppy Seed Muffins
Category: Breads
About the Author (Author Profile)
Self Described 'Domestic Divo' Joshua Trent shares his favorite Recipes, Household Advice, Gardening Guides, Tips on Entertaining and Seasonal Crafts.Subscribe
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Comments (112)
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What about the mozzerella cheese?
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!
Could you make this in a bread machine? Would it have the same consistency? It looks great!!!
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!!
Number 1 says, Dissolve “water” and yeast in the “hot water.”
Fixed
Thanks!
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
)
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.
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!
Do you think you could use regular milk instead of dry milk??
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!
Okay thanks!! I will let you know!!!
I tried these using regular milk instead of dry. They turned out great!
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!
What size pan do you use for this amount of dough?
I use a half sheet pan, I think it’s 18×13.
I tried these today and they really do taste like Pizza Hut! Yum!
Do you Use plain Flour or self rising flower !~
Just plain ole’ All Purpose Flour
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!
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.
Do you use Active Dry Yeast?
Yes
These were really REALLY good. I’ve been looking for a recipe like this and I wasn’t disappointed.
What do you use for the sauce? Or do you have a recipe for that too?
I typically use whatever marinara or red sauce I have in the pantry.
Cooking now! hope it turns out
How did they turn out?
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?
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
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?
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!
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
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!
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.
I love it too….so if you find out let me know!!!!
could be wrong, but i do believe it’s ken’s brand dressing.
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
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!
Is the dough supposed to be “runny”?
I had the same problem….I added more flour
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.
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!
Oh my gosh…mine turned out terrible
Oh no, what happened?
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.
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.
Thank you very much for the explanation! I appreciate that.
i guess the dough wasnt right
I made these and they were REALLY yummy…but mine were super thick. what size pan do you normally bake yours in?
Takes up almost an entire half sheet pan (18×13), usually turn out at least a good inch thick.
Tried it. Thanks…..worked MUCH better.
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.
I had to add at least a half a cup more flour. Why do you think that is?
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?
Have this in my oven right now. can’t not wait to taste it.
I worked for pizza hut for a long time. This may not be the exact recipe, but it is really close! Good Job!!
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….
Do you by chance know what the Calories are for one serving size?
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.
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!
Better than Pizza Hut! My family was super pleased to have these! They were super easy to make, too
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!
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?
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!
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.
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?
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!
If I wanted to freeze this recipe, could I put it all together and freeze it just before the bake step?
Yes, I would leave the melted butter out of the process though. When you are ready to bake, spread some in the pan and pour the rest on top of the cheese.
the flour you use is the one that is self rising , if not can you us the self rising
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!
Do you know how this recipe would turn out if we substituted some things so it would be gluten free?
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.
Very happy to use this recipe. These were do good. Very fluffy and soft. Next time I’ll use more cheese. Very tasty
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..?
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
Just made these… taste was EXCELLENT, but they were kind of dense? Any ideas?
My husband and I had these for dinner the other night. Delicious! Thank you for sharing your recipe.
Im not sure what I did wrong, but mine turned out very spongy ?
This is sooooo amazing!!! the best recipe ever!
Baking now, cannot wait to try!
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!
Good, I’m glad you liked it and it turned out! Thanks for commenting!
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.
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?
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!
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.
Oh good! Thanks for commenting, I’ve had a few other commenters curious if just milk would work so glad to hear it does!
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!!
Instead of using butter on the top and sprinkling it with garlic.. if anyone has used garlic butter.
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.
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!
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!
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.
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.
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!
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 ??
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
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!
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!
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!!