Cheddar cheese rolls are soft, buttery, and packed with cheesy goodness—perfect as a side for soups, chili, or a hearty meal. Here’s a simple recipe:
Ingredients (makes ~12 rolls)
- 3 cups (360g) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup (240ml) warm milk (about 110°F / 43°C)
- 2 tablespoons butter, melted
- 1 cup (100g) shredded sharp cheddar cheese, plus extra for topping
- Optional: ½ teaspoon garlic powder or paprika for flavor
Instructions
- Prepare the dough
- In a large bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
- Add melted butter, salt, and 2 cups of flour. Stir until a sticky dough forms.
- Gradually add remaining flour until the dough is soft but not too sticky.
- Knead
- Knead dough on a floured surface 6–8 minutes until smooth and elastic.
- Knead in 1 cup shredded cheddar cheese until evenly distributed.
- First rise
- Place dough in a greased bowl, cover with a towel or plastic wrap.
- Let rise in a warm place for 1–1.5 hours, until doubled in size.
- Shape rolls
- Punch down the dough and divide into 12 equal pieces.
- Shape into balls and place on a greased or parchment-lined baking sheet.
- Second rise
- Cover rolls and let rise 30–40 minutes until puffy.
- Bake
- Preheat oven to 375°F (190°C).
- Brush tops with a little melted butter and sprinkle extra cheddar on top.
- Bake 15–20 minutes until golden brown.
- Serve
- Let rolls cool slightly, then enjoy warm.
💡 Tips for cheesy perfection
- Use sharp cheddar for stronger flavor.
- Brush rolls with butter right after baking for extra softness.
- You can add herbs like chives or thyme to the dough for extra flavor.
I can also give a quick no-knead version that’s fluffy and cheesy but easier to make if you want. Do you want that?
