Of course! Homemade Cheddar Cheese Rolls are a true delight. They are soft, fluffy, and packed with cheesy flavor, perfect for soups, stews, barbecues, or just eating warm from the oven with a pat of butter.
Here are two fantastic recipes: one for a classic, soft dinner roll and another for a quicker, no-knead pull-apart loaf.
Recipe 1: Classic Soft Cheddar Cheese Rolls
These are the ultimate soft, fluffy, and cheesy rolls with a beautiful golden-brown top.
Yield: 12 rolls
Prep time: 20 minutes + 1.5-2 hours rising
Cook time: 20-25 minutes
Ingredients
· 3 ½ – 4 cups (435-500g) all-purpose flour, divided
· 2 tablespoons granulated sugar
· 2 ¼ teaspoons instant yeast (1 packet)
· 1 teaspoon salt
· ½ teaspoon garlic powder (optional, but great)
· ½ teaspoon paprika (optional, for color)
· 1 cup warm whole milk (about 110°F/43°C)
· ¼ cup (½ stick or 57g) unsalted butter, melted
· 1 large egg, at room temperature
· 1 ½ cups (about 150g) sharp cheddar cheese, shredded (plus extra for topping)
Instructions
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, whisk together 3 ½ cups of flour, sugar, yeast, salt, garlic powder, and paprika.
- Combine Wet Ingredients: In a separate bowl or measuring jug, whisk the warm milk, melted butter, and egg together.
- Mix: With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms.
- Knead: Increase the speed to medium and knead for 5-7 minutes. The dough should be soft and slightly sticky, pulling away from the sides of the bowl. If it’s too sticky, add the remaining ¼ cup of flour, one tablespoon at a time. The dough should be tacky but not stick to your clean finger when poked.
- First Rise: Shape the dough into a ball and place it in a greased bowl. Turn it over to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
- Shape the Rolls: Punch down the dough to release the air. Turn it out onto a lightly floured surface. Gently knead in the 1 ½ cups of shredded cheddar cheese until evenly distributed.
- Divide the dough into 12 equal pieces. Shape each piece into a smooth ball by pulling the edges down and pinching them at the bottom.
- Second Rise: Place the rolls in a greased 9×13 inch baking dish or on a parchment-lined baking sheet. Cover and let rise for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 375°F (190°C).
- Bake: (Optional: Brush rolls with an egg wash – 1 egg beaten with 1 tbsp water – for a shiny top). Sprinkle with extra cheese. Bake for 20-25 minutes, or until the tops are deep golden brown and the internal temperature reads 190°F (88°C).
- Cool: Let the rolls cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
Recipe 2: Easy No-Knead Cheddar Pull-Apart Rolls
This method is foolproof and requires no special equipment. The result is a rustic, cheesy, and incredibly flavorful loaf you can pull apart.
Yield: 1 loaf (about 9-12 rolls)
Prep time: 15 minutes + 2 hours rising
Cook time: 25-30 minutes
Ingredients
· 3 cups (360g) all-purpose flour
· 2 teaspoons instant yeast
· 1 ½ teaspoons salt
· 1 teaspoon sugar
· 1 ½ cups (about 150g) sharp cheddar cheese, shredded
· 2 tablespoons fresh chives or parsley, chopped (optional)
· 1 ¼ cups warm water (about 110°F/43°C)
· 2 tablespoons olive oil
Instructions
- Mix the Dough: In a large bowl, whisk together the flour, yeast, salt, and sugar. Stir in the shredded cheddar and chives.
- Combine with Liquid: Add the warm water and olive oil to the dry ingredients. Mix with a sturdy spatula until a sticky, shaggy dough forms and there are no dry spots of flour. This will be a wetter dough than the classic version.
- First Rise: Cover the bowl tightly with plastic wrap and let it rest in a warm place for 1.5 – 2 hours, until the dough has doubled in size and is bubbly on the surface.
- Shape: Heavily grease a 9-inch round cake pan or pie dish. Punch down the dough. With wet or oiled hands, gently pull and fold the dough into a rough ball shape and place it in the center of the prepared pan. Alternatively, you can simply divide the dough into 9-12 rough pieces and place them snugly together in the pan for defined pull-apart rolls.
- Second Rise: Cover the pan and let the dough rise again for 30-45 minutes. Preheat your oven to 375°F (190°C).
- Bake: Bake for 25-30 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
- Cool: Let it cool in the pan for 10 minutes before turning it out onto a wire rack. Best served warm!
Chef’s Tips for Success
· Cheese Choice: Use a block of sharp or extra-sharp cheddar and shred it yourself. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly into the dough.
· Don’t Kill the Yeast: Ensure your milk/water is warm, not hot. If it’s too hot, it will kill the yeast and your rolls won’t rise.
· Add-Ins: Feel free to customize! Add ¼ cup of cooked, crumbled bacon, a teaspoon of onion powder, or a diced jalapeño for a kick.
· Make-Ahead: You can shape the rolls (for Recipe 1) after the first rise, cover the pan tightly, and refrigerate overnight. The next day, let them sit at room temperature for 1 hour before baking.
· Reheating: To revive leftover rolls, wrap them in foil and warm in a 300°F (150°C) oven for 10-15 minutes.
Enjoy the incredible aroma and taste of your homemade cheesy creations