Prep Time: 20 minutes
Cook Time: 20-25 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Intensity (Difficulty): Easy
Yield: 12 delicious rolls
There’s almost nothing better than the smell of freshly baked bread wafting through your kitchen. Now, imagine that warm, yeasty scent mingling with the sharp, savoury aroma of melted cheddar cheese. These Homemade Cheddar Cheese Rolls are the epitome of comfort baking. They boast a soft, fluffy interior, a golden-buttery crust, and generous pockets of rich, gooey cheese in every single bite.
Perfect as a sidekick to a bowl of hearty soup, a necessary companion for a holiday dinner table, or even just enjoyed warm from the oven with a simple pat of butter, these rolls are surprisingly simple to make. Even if you’re a beginner baker, this recipe will guide you to creating a batch of irresistible, bakery-worthy rolls that will have everyone reaching for “just one more.”
Let’s get our hands floury and bake some magic!
Why You’ll Love This Recipe
Perfectly Cheesy: We use a full 2 cups of sharp cheddar, ensuring every bite is loaded with flavour.
Incredibly Soft: The combination of milk, butter, and an egg creates a luxuriously tender and fluffy crumb.
Foolproof Dough: This is a straightforward, enriched dough that’s a joy to work with and very forgiving.
Versatile: Serve them with dinner, use them for sliders, or enjoy them on their own.
Ingredients
For the Dough:
1 cup (240ml) whole milk, warm (about 110°F/45°C)
2 ¼ teaspoons (1 packet) active dry yeast or instant yeast
1 tablespoon granulated sugar
4 tablespoons (57g) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1 teaspoon salt
3 ½ to 4 cups (440g to 500g) all-purpose flour or bread flour
For the Cheesy Goodness:
2 cups (8 ounces / 225g) sharp cheddar cheese, grated (freshly grated is best!)
2 tablespoons unsalted butter, melted (for brushing the baked rolls)
Optional: Flaky sea salt, for sprinkling on top
Step-by-Step Instructions
Step 1: Activate the Yeast (if using active dry)
In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes frothy and bubbly. This confirms your yeast is active. If you are using instant yeast, you can skip this step and simply mix it with the flour in the next step.
Step 2: Form the Dough
To the frothy yeast mixture, add the cooled melted butter, beaten egg, and salt. Stir to combine. Add 3 ½ cups of flour, one cup at a time, mixing with a dough hook (on low speed) or a wooden spoon until a shaggy dough begins to form.
Step 3: Knead the Dough
If using a stand mixer, knead with the dough hook on medium-low speed for about 5-7 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough is ready when it is smooth, elastic, and slightly tacky to the touch, but not overly sticky. If it’s too sticky, add the remaining ½ cup of flour, a tablespoon at a time, until it comes together.
Step 4: First Rise
Lightly grease a large bowl with oil or non-stick spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place until doubled in size, about 1 hour to 1 hour 15 minutes.
Step 5: Shape the Rolls and Add the Cheese
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Using a rolling pin or your hands, gently flatten the dough into a rough 10×12-inch rectangle.
Sprinkle the grated cheddar cheese evenly over the entire surface of the dough. Roll the dough up tightly, jelly-roll style, from the long side. You’ll now have a long log of dough with the cheese swirled inside.
Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal pieces.
Step 6: Second Rise
Line a 9×13-inch baking dish or a large baking sheet with parchment paper. Place the rolls, cut side up, in the prepared dish, arranging them so they are close but not touching. They will expand and rise into one another. Cover loosely with plastic wrap or a kitchen towel and let them rise again in a warm place until puffy and nearly doubled, about 30-40 minutes.
Step 7: Bake
While the rolls are doing their final rise, preheat your oven to 375°F (190°C). Once the rolls have risen, place them in the preheated oven and bake for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped. The internal temperature should reach about 190°F (88°C).
Step 8: The Final, Buttery Touch
As soon as you pull the rolls from the oven, brush the hot tops generously with the remaining 2 tablespoons of melted butter. This step is not optional—it gives them a beautiful, soft, glossy crust and adds a wonderful richness. If you like, sprinkle with a tiny pinch of flaky sea salt right now.
Let them cool in the pan for at least 10-15 minutes before serving warm.
Chef’s Tips for Perfect Rolls
Freshly Grated Cheese is Key: Pre-shredded cheese often contains starches and anti-caking agents that can prevent it from melting into that smooth, gooey texture we’re after. Grate a block of sharp cheddar yourself for the best results.
Don’t Overheat Your Milk: If your milk is too hot (over 120°F/50°C), it will kill the yeast. If it’s too cold, the yeast won’t activate. Aim for that warm, bath-water temperature (around 110°F/45°C).
Room Temperature Ingredients: Using a room-temperature egg helps it incorporate into the dough more smoothly, creating a better texture.
Make Ahead: You can prepare these rolls up through step 5 (shaping them in the pan). Instead of the second rise, cover the pan tightly with plastic wrap and refrigerate for up to 12-24 hours. When you’re ready to bake, let them sit at room temperature for about 30-45 minutes while the oven preheats, then bake as directed.
Nutrition Information
Please note that the following information is an estimate and can vary based on the specific brands and ingredients used.
Serving Size: 1 roll
Calories: 275
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 55mg
Sodium: 290mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 2g
Protein: 11g