Homemade Cheddar Cheese Rolls
Ingredients
Dough
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3½ cups all-purpose flour
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2¼ tsp active dry yeast (1 packet)
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1 cup warm milk (110°F / 43°C)
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2 tbsp sugar
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1 tsp salt
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1 large egg
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4 tbsp unsalted butter, melted
Cheese
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1½–2 cups sharp cheddar cheese, shredded (block-shredded is best)
Topping (Optional)
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2 tbsp melted butter
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Flaky salt or garlic butter
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Chopped chives or parsley
Instructions
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Activate the Yeast
In a large bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until foamy. -
Make the Dough
Add egg, melted butter, salt, and 2 cups flour. Mix well.
Gradually add remaining flour until a soft dough forms. -
Knead
Knead by hand or mixer 8–10 minutes, until smooth and elastic. -
First Rise
Place dough in a greased bowl, cover, and let rise 1–1½ hours, until doubled. -
Shape the Rolls
Punch down dough and divide into 12–15 pieces.
Flatten each piece, place cheese in the center, pinch closed, and roll into a ball. -
Second Rise
Arrange rolls seam-side down in a greased baking dish.
Cover and rise 30–40 minutes. -
Bake
Preheat oven to 375°F (190°C).
Bake 18–22 minutes, until golden and hollow-sounding. -
Finish
Brush hot rolls with melted butter and sprinkle with herbs or flaky salt.
Pro Tips
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Use sharp or extra-sharp cheddar for bold flavor.
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Keep cheese fully enclosed to prevent leaks.
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For extra softness, brush with butter before and after baking.
Variations
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Jalapeño Cheddar Rolls: Add diced jalapeños with the cheese
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Garlic Cheddar Rolls: Mix garlic powder into the dough
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Pull-Apart Style: Place rolls closer together for soft sides
Serving Ideas
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Perfect with soups, chili, or barbecue
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Great for sliders or breakfast sandwiches
If you’d like, I can also give you a quick yeast version, no-knead method, or cheddar-herb sourdough rolls.