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Easy cheddar cheese rolls recipe

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  • Prep Time: 20 minutes (Active)

  • Rise Time: 1 hour (Hands-Off)

  • Bake Time: 18-22 minutes

  • Total Time: 1 hour 40 minutes

  • Yield: 12 soft rolls

  • Skill Level: Easy

  • Effort Intensity: Low to Moderate (Simple steps, mostly waiting for the dough to rise).

  • Flavor Profile: Rich, buttery, savory with sharp cheesy notes.

  • Lasts: Best served warm the same day. Store cooled rolls in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or toaster. They freeze beautifully for up to 2 months—thaw and reheat.

Ingredients

  • 3 ¼ cups (415g) bread flour (or all-purpose flour in a pinch)

  • 2 ¼ teaspoons (7g) instant yeast (1 standard packet)

  • 2 tablespoons (25g) granulated sugar

  • 1 teaspoon (6g) fine sea salt

  • 1 cup (240ml) whole milk, warm (about 110°F/43°C)

  • ¼ cup (60ml) water, warm

  • 3 tablespoons (42g) unsalted butter, softened, plus 1 tbsp melted for brushing

  • 2 cups (225g) packed sharp cheddar cheese, coarsely grated (divided: 1 ½ cups for dough, ½ cup for topping)

  • Optional: 1 tablespoon fresh chives or parsley, finely chopped

  • Optional for topping: Flaky sea salt, everything bagel seasoning, or garlic powder.

Instructions

Step 1: Make the Dough (10 mins)

In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Whisk to combine. Add the warm milk, warm water, and softened butter. Mix on low speed until a shaggy dough forms, about 2 minutes. Increase speed to medium and knead for 5-6 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn onto a floured surface and knead for 8-10 minutes.

Step 2: Knead in the Cheese (5 mins)

Reduce mixer speed to low. Add 1 ½ cups of the grated cheddar and the optional herbs. Mix just until the cheese is evenly distributed throughout the dough. The dough will be soft and slightly sticky.

Step 3: First Rise (45 mins)

Shape the dough into a ball. Place it in a lightly greased bowl, turning once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 45 minutes to 1 hour. (Tip: For a warm spot, turn your oven on to its lowest setting for 1 minute, then turn it OFF. Place the covered bowl inside.)

Step 4: Shape the Rolls (10 mins)

Punch down the risen dough gently to release air. Turn it out onto a lightly floured surface. Divide into 12 equal pieces (a kitchen scale helps for uniformity). Cup your hand over each piece and roll in a small circular motion on the counter to form a smooth, tight ball.

Step 5: Second Rise (15 mins)

Arrange the rolls in a greased 9×13 inch baking pan, spacing them slightly apart. Cover loosely with the towel and let rise again for 15-20 minutes, until puffy. While they rise, preheat your oven to 375°F (190°C).

Step 6: Bake & Serve (20 mins)

Brush the tops of the puffy rolls lightly with the melted butter. Sprinkle the remaining ½ cup of cheddar cheese evenly over the tops. Add optional extra toppings like a pinch of flaky salt. Bake for 18-22 minutes, or until the rolls are deep golden brown, the cheese is bubbly, and the internal temperature reads 190°F (88°C) on an instant-read thermometer.

Step 7: The Final, Crucial Step

Remove the pan from the oven. Let the rolls cool in the pan for exactly 5 minutes. This allows them to set slightly. Then, transfer them to a wire rack. Serve warm. The irresistible pull-apart texture and molten cheesy crust are at their absolute peak now.

Nutrition Information (Per Roll)

  • Calories: ~275 kcal

  • Total Fat: 12g

  • Saturated Fat: 7g

  • Cholesterol: 35mg

  • Sodium: 330mg

  • Total Carbohydrates: 29g

  • Dietary Fiber: 1g

  • Sugars: 3g

  • Protein: 10g

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