Ingredients (makes 8–10 rolls)
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2 cups all-purpose flour
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2 tsp baking powder
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½ tsp salt
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½ tsp garlic powder (optional, for extra flavor)
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½ cup unsalted butter, cold and cubed
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1 cup shredded cheddar cheese (sharp or mild, your choice)
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¾ cup milk (whole or 2%)
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1 egg, lightly beaten (for brushing, optional)
Instructions
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Preheat the oven
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Set to 200°C (400°F). Line a baking sheet with parchment paper.
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Mix dry ingredients
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In a large bowl, combine flour, baking powder, salt, and garlic powder.
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Cut in the butter
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Add cold cubed butter. Use a pastry cutter or your fingers to rub it into the flour until the mixture resembles coarse crumbs.
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Add the cheese
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Stir in the shredded cheddar so it’s evenly distributed.
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Add milk
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Gradually pour in the milk and stir until a soft dough forms. Do not overmix.
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Shape the rolls
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Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can also roll the dough slightly into balls for a more uniform shape.
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Brush with egg (optional)
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For a golden top, brush the tops with the beaten egg.
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Bake
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Bake for 15–20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Cool and serve
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Let rolls cool for 5 minutes on a wire rack, then serve warm.
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Tips
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Add a pinch of smoked paprika or chili flakes for a spicy kick.
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Use a mix of cheddar and mozzarella for extra gooeyness.
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For savory herb flavor, mix in chopped chives, rosemary, or thyme.
If you like, I can also give a quick 5-minute “cheddar cheese roll hack” that makes them even fluffier without yeast. It’s perfect for last-minute baking. Do you want me to show that version?