Cheddar Cheese Rolls Recipe

This cheddar cheese rolls recipe produces 12 incredibly soft, cheesy rolls that are perfect for any meal. With a prep time of 20 minutes, rise time of 2 hours, and baking time of 18-20 minutes, you'll have fresh, homemade rolls ready in about 3 hours. The combination of sharp cheddar cheese and buttery dough creates an irresistible flavor that will make these rolls a household favorite.

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Equipment

Large mixing bowl
Kitchen scale (optional but recommended)
Measuring cups and spoons
Stand mixer with dough hook (optional)
Clean kitchen towels
9x13 inch baking pan
Small saucepan
Pastry brush
Wire cooling rack

Ingredients

For the Dough:
3½ cups 420g all-purpose flour
1 packet 2¼ tsp active dry yeast
2 tablespoons granulated sugar
1 teaspoon salt
1 cup 240ml warm milk (110°F)
¼ cup 60g unsalted butter, melted
1 large egg room temperature
For the Cheese Filling:
2 cups 200g sharp cheddar cheese, grated
2 tablespoons unsalted butter softened
¼ teaspoon garlic powder
¼ teaspoon onion powder
For the Topping:
2 tablespoons unsalted butter melted
½ cup 50g sharp cheddar cheese, grated
Coarse sea salt for sprinkling

Instructions

Step 1: Prepare the Yeast Mixture
In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let stand for 5-10 minutes until foamy and bubbly. This indicates the yeast is active and ready to use.
Step 2: Make the Dough
In a large mixing bowl, combine flour and salt. Create a well in the center and add the foamy yeast mixture, melted butter, and egg. Mix until a shaggy dough forms, then knead by hand for 8-10 minutes or use a stand mixer with dough hook for 5-6 minutes until smooth and elastic.
Step 3: First Rise
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
Step 4: Prepare the Cheese Filling
While the dough rises, mix together grated cheddar cheese, softened butter, garlic powder, and onion powder in a medium bowl. Set aside.
Step 5: Shape the Rolls
Punch down the risen dough and turn out onto a lightly floured surface. Roll into a 12x18 inch rectangle. Spread the cheese filling evenly over the dough, leaving a 1-inch border on one long side.
Step 6: Roll and Cut
Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut into 12 equal pieces.
Step 7: Second Rise
Place the cut rolls in a greased 9x13 inch baking pan, leaving small spaces between each roll. Cover with a damp towel and let rise for 45 minutes to 1 hour until puffy and touching.
Step 8: Preheat and Prepare for Baking
Preheat oven to 375°F (190°C). Brush the tops of the rolls with melted butter and sprinkle with remaining grated cheddar cheese and a pinch of coarse sea salt.
Step 9: Bake
Bake for 18-20 minutes until golden brown on top and the internal temperature reaches 190°F (88°C). The rolls should sound hollow when tapped.
Step 10: Cool and Serve
Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack. Serve warm for the best cheese-pulling experience.

Notes

Milk Temperature: Ensure your milk is between 105-115°F (40-46°C). Too hot will kill the yeast, too cool won't activate it properly.
Cheese Selection: Sharp cheddar provides the best flavor contrast, but you can experiment with aged cheddar, white cheddar, or even a blend of cheeses.
Dough Consistency: The dough should be slightly sticky but manageable. Add flour gradually if too sticky, or a tablespoon of milk if too dry.
Rising Environment: For faster rising, place the dough in a slightly warm oven (turned off) with a bowl of hot water on the bottom rack.