Cheddar Cheese Rolls: Soft, Cheesy, Irresistible Treats
Cheddar cheese rolls are a perfect combination of soft, fluffy bread and gooey, savory cheese. These rolls are ideal as a snack, a side for soups, or even for breakfast with a cup of coffee. What makes them so irresistible is the balance of buttery bread and sharp cheddar flavor that melts in your mouth. Here’s a detailed guide to making these delicious rolls from scratch.
Ingredients
For 12-15 rolls:
For the dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 cup warm milk (110°F / 43°C)
3 tbsp unsalted butter, melted
2 tbsp sugar
1 tsp salt
1 large egg
For the filling:
1 ½ cups shredded sharp cheddar cheese
2 tbsp unsalted butter, softened
1 tsp garlic powder (optional, for a savory twist)
For topping (optional):
1 egg, beaten (for egg wash)
2 tbsp melted butter (for brushing)
Step-by-Step Method
Step 1: Activate the yeast
In a small bowl, combine warm milk and sugar. Stir until sugar dissolves.
Sprinkle the yeast over the milk and let it sit for 5–10 minutes until it becomes frothy. This ensures the yeast is active.
Step 2: Prepare the dough
In a large mixing bowl, combine the flour and salt.
Make a well in the center and add the yeast mixture, melted butter, and egg.
Mix until a rough dough forms.
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
Tip: You can also use a stand mixer with a dough hook for 5–6 minutes.
Step 3: First rise
Lightly grease a large bowl with butter or oil.
Place the dough in the bowl, turning once to coat.
Cover with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for 1–1.5 hours or until it doubles in size.
Step 4: Prepare the filling
In a small bowl, mix the shredded cheddar cheese, softened butter, and garlic powder if using.
Set aside.
Step 5: Shape the rolls
Punch down the risen dough to release air.
Divide the dough into 12–15 equal pieces.
Flatten each piece into a small rectangle.
Place a spoonful of the cheese mixture in the center of each rectangle.
Fold the dough over the filling and pinch the edges to seal.
Shape into smooth balls and place them on a greased or parchment-lined baking sheet.
Step 6: Second rise
Cover the rolls with a kitchen towel and let them rise for another 30–40 minutes until slightly puffy.
Step 7: Bake the rolls
Preheat the oven to 375°F (190°C).
Optional: Brush the rolls with a beaten egg for a shiny golden finish.
Bake for 18–22 minutes, or until the tops are golden brown.
Step 8: Final touch
Remove the rolls from the oven and brush with melted butter for extra softness and flavor.
Let them cool for 5 minutes before serving.