Cheddar Cheese Rolls

5 from 11 votes

These cheddar cheese rolls are the perfect dinner roll! They are fluffy and tall rolls filled with garlic, rosemary, and cheddar cheese. They are topped with parmesan cheese.

Prep Time20

Cook Time25

Resting Time1 35

Total Time2 20

Servings: rolls

Calories: 212kcal

Author: Stephanie Rutherford

Ingredients

2 ¼ teaspoon Active rise yeast a whole packet.
½ cup Warm water warmed to 110°F
1 cup Milk warmed to 110°F
4 tablespoon Unsalted butter melted and cooled
1 cup Medium cheddar cheese grated
4 cups All-purpose flour
2 tablespoon White granulated sugar
½ tablespoon Salt
2 Garlic cloves minced
1 teaspoon Garlic powder
1 tablespoon Fresh rosemary chopped and packed into 1 TBSP
1 Egg for egg wash
Grated parmesan for topping the rolls

US Customary - Metric

Instructions

First, mince the garlic cloves and chop the rosemary. Set aside. Grate the cheddar cheese and set aside.
2 Garlic cloves, 1 tablespoon Fresh rosemary, 1 cup Medium cheddar cheese
Place warm water in a bowl and pour the yeast on top. Let sit for 10 minutes for the yeast to activate. Melt the butter in the microwave and let it cool. Warm the milk in the microwave and let it sit 'til 110°F.
2 ¼ teaspoon Active rise yeast, ½ cup Warm water, 1 cup Milk, 4 tablespoon Unsalted butter
In a large mixing bowl, sift the flour. Add in sugar, salt, garlic powder, garlic cloves, and rosemary. Make a well in the middle of the dry ingredients.
4 cups All-purpose flour, 2 tablespoon White granulated sugar, ½ tablespoon Salt, 2 Garlic cloves, 1 teaspoon Garlic powder, 1 tablespoon Fresh rosemary
Pour in water/yeast, butter, milk, butter, and cheddar cheese. For a stand mixer with a dough hook: Mix on low until a dough is forming, then knead for 5 minutes. By hand: Use a rubber spatula to mix the dough until it is hard to do. Switch to your hand to mix the dough together. Knead the dough on a lightly floured surface for 5 minutes.
2 ¼ teaspoon Active rise yeast, ½ cup Warm water, 1 cup Milk, 4 tablespoon Unsalted butter, 1 cup Medium cheddar cheese
Preheat oven to 200°F. Spray a large mixing bowl with non-stick spray. Form the dough into a ball and place into the mixing bowl. Cover with a towel and place in the oven. Turn off the oven and prop open the door. Let rise for 1 hour.
The dough will rise a lot. Punch the dough down. Separate the dough into 12 balls. Pinch the bottoms into the middle. Then roll the dough by placing it on the counter, cup your hand over the dough ball and roll until smooth.
Place rolls in a 9X13 pan sprayed with baking non-stick spray. Cover with a towel and let rise at room temperature for 35 minutes.
Preheat oven to 375°F. Beat the egg in a small bowl. Use a pastry brush and brush the rolls with a light layer. Sprinkle parmesan cheese on top of each roll. Sprinkle as much as you want.
1 Egg, Grated parmesan
Bake for 20-25 minutes. The rolls are done baking when golden in color on top. Let cool slightly and serve.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the rolls.

See above blog post for storing, freezing, and make ahead instructions.

Nutrition