Cheddar Cheese Rolls – Soft, Cheesy, Homemade Rolls 🧀

Imagine pulling a warm pan of golden‑brown rolls from the oven, the room filled with buttery aroma and the promise of melted cheddar in every bite. These cheddar cheese rolls deliver exactly that: 12 incredibly soft, cheesy rolls that become a beloved favorite at any table. With about 20 minutes of active prep, and a total time of around 3 hours including rising and baking, you’ll end up with freshly baked rolls that taste like they came from your favorite bakery—only better, because you made them.

These rolls combine the richness of sharp cheddar cheese with a tender, buttery dough that holds together beautifully and melts just right. Whether you serve them alongside dinner, welcome guests with them, or pack them for a picnic, they’re irresistibly good. And when you bite into one and pull apart those layers of cheese‑filled dough, you’ll understand why they become a household favorite.

Why These Rolls Are Worth Making

Home‑bakery quality with simple ingredients

Using basic pantry staples—flour, yeast, milk, butter, egg—and a bold amount of grated sharp cheddar (200 g for the filling, plus more for topping), these rolls deliver bakery‑level flavour and texture. The dough is kneaded until smooth and elastic, rises twice, and bakes into soft, pull‑apart goodness. Similar recipes note how the cheese both flavours the dough and creates melty pockets of indulgence. :contentReference[oaicite:0]{index=0}

Perfect for any occasion

Whether you’re making dinner for family, hosting a brunch, or preparing something special for guests, these rolls shine. Serve them warm so the cheddar is gooey; they’re excellent with soups, stews, roasted meats, or as part of a bread basket. Their buttery‑cheesy profile gives them versatility—swap the meal context, but keep the joy.

A tactile, satisfying baking experience

As Chef Ina Garten might say, “There’s something therapeutic about working dough with your hands, shaping it into perfect rolls and watching it rise.” The act of rolling the dough into a rectangle, spreading the cheese filling, rolling into a log, cutting into pieces and watching them rise again—there’s a rhythm and reward here that store‑bought bread simply can’t match. And the result? A roll you helped create, with layers of dough and cheese that evoke warmth and home.

Equipment You’ll Need

• Large mixing bowl
• Kitchen scale (optional but recommended for accuracy)
• Measuring cups & spoons
• Stand mixer with dough hook (optional, can knead by hand)
• Clean kitchen towels (for covering rises)
• 9 × 13‑inch baking pan
• Small saucepan (for warming milk)
• Pastry brush (for applying butter topping)
• Wire cooling rack

Ingredients

For the Dough:

• 3½ cups (≈ 420 g) all‑purpose flour
• 1 packet (2¼ tsp) active dry yeast
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup (240 ml) warm milk (≈ 110°F / 43°C)
• ¼ cup (60 g) unsalted butter, melted
• 1 large egg, room temperature

For the Cheese Filling:

• 2 cups (≈ 200 g) 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 (≈ 50 g) sharp cheddar cheese, grated
• Coarse sea salt for sprinkling

Step‑by‑Step Instructions

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.
2. Make the dough: In a large mixing bowl combine the 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 dough is smooth, elastic and slightly tacky.
3. First rise: Place the dough in a greased bowl, cover with a clean kitchen towel and let rise in a warm place for 1‑1.5 hours until doubled in size.
4. Prepare the cheese filling: While the dough rises, mix together the grated cheddar cheese, softened butter, garlic powder and onion powder in a medium bowl. Set aside.
5. Shape the rolls: After the first rise, punch down the dough and turn it onto a lightly floured surface. Roll it into a rectangle approximately 12″ × 18″. Spread the cheese filling evenly across the dough, leaving a 1‑inch border on one long side.
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 the log into 12 equal pieces.
7. Second rise: Grease your 9×13 baking pan. Place the cut rolls into the pan, leaving small spaces between them. Cover with a damp towel and let rise for 45 minutes to 1 hour until noticeably puffy and the rolls are touching or nearly touching each other.
8. Pre‑heat and prepare for baking: Pre‑heat your 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.
9. Bake: Bake for 18‑20 minutes, or until the tops are golden brown and the internal temperature reaches about 190°F (88°C). The rolls should sound hollow when tapped lightly on top.
10. Cool and serve: Remove the pan from the oven and let the rolls cool in the pan for 5 minutes. Then transfer to a wire cooling rack. Serve warm for the best cheese‑pull experience. Enjoy!

Notes

• Milk temperature: Ensure your milk is between about 105‑115°F (≈ 40–46°C). If it’s too hot you risk killing the yeast; too cool and the yeast won’t activate properly.
• Cheese selection: Sharp cheddar provides the best flavour contrast against the buttery dough, 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. If too sticky, add flour a tablespoon at a time; if too dry, add a tablespoon of milk until you reach good elasticity.
• Rising environment: For a faster rise, place the dough in a slightly warm (turned‑off) oven with a bowl of hot water on the bottom rack to create gentle warmth and humidity.

Tips for Success

• Use a heavy‑bottomed saucepan to warm the milk gently—avoid hot spots that might kill the yeast.
• When kneading, achieve the “window‑pane” test: stretch a small piece of the dough—if it forms a thin translucent film without tearing, you’re good.
• Don’t skip the second rise—it lets the rolls become light and fluffy. Many quick cheese roll recipes shorten this step, but taking full time yields better texture. :contentReference[oaicite:1]{index=1}
• Brush the buns with melted butter right before baking and after they’re done for extra richness and shine.
• Serve warm. The cheese will be melty, the rolls soft—this is when they’re best enjoyed.
• Leftovers? Reheat gently in a warm oven (300°F / 150°C) wrapped in foil to restore softness.

Additional Tips & Variations

• Herb‑cheddar rolls: Add 1 tablespoon finely chopped fresh chives or thyme to the cheese filling for aromatic flavour. Similar herb‑cheddar roll recipes include herbs and extra seasoning. :contentReference[oaicite:2]{index=2}
• Stuffed version: After rolling your cheese filling, you can add a small cube of extra cheddar in each roll for a gooey centre.
• Mix cheeses: Use a blend of sharp cheddar + Monterey Jack + a bit of smoked Mozzarella for variation.
• Spicy twist: Add ½ teaspoon chilli flakes or diced green chilli to the filling for a subtle kick.
• Make ahead and freeze: After the second rise, cover and freeze the rolls in the pan. When ready to bake, thaw in the fridge overnight, then bake as directed.
• Rolls as sliders: These cheese rolls can double as slider buns—halve the roll height and use for sandwiches with grilled chicken or pulled pork.

Nutrition & Health Considerations

While these rolls are indulgent and rich, they also provide comfort and satisfaction in a balanced meal when paired thoughtfully (for example, with veggies and lean protein). Here’s an estimate per roll (based on 12 rolls from this recipe):

Health & nutrition tips:

• The sharp cheddar cheese provides high‑quality protein and calcium, and the strong flavour means you get big taste with a moderate amount of cheese.
• Using butter and milk adds richness and flavour—so keep portion sizes moderate to balance indulgence and nutrition.
• Pair these rolls with a lighter main dish (like soup or roasted vegetables) to make them part of a well‑rounded meal.
• To reduce fat slightly, you could substitute ¼ cup of the milk with low‑fat milk or use half the topping butter—but know that texture and flavour might shift slightly.
• These rolls are best enjoyed fresh; stored for longer than a day they may dry out. For leftover rolls, reheat gently or refresh with a light brush of melted butter to restore softness.

Frequently Asked Questions (FAQ)

1. Can I use instant yeast instead of active dry yeast?

Yes—you can substitute instant yeast (also called rapid‑rise) at roughly the same quantity (2¼ tsp) and skip the initial foaming step; just mix the yeast directly into the dry flour. Many cheesy roll recipes use instant yeast and shorten rise time. :contentReference[oaicite:3]{index=3}

2. My rolls didn’t rise much—what went wrong?

Possible causes: the milk was too hot or too cold for the yeast (should be ~110°F), the yeast may have been expired or inactive, or the rising environment too cool. Ensure the dough rests in a warm place (≈75‑80°F) for the full rising time.

3. Can I prepare the dough ahead and bake later?

Yes. After the first rise, you can refrigerate the dough overnight, then roll, shape and allow second rise in the morning before baking. Alternatively, you can shape and pan the rolls, cover tightly and freeze; when ready bake directly from frozen with a slightly longer bake time.

4. What type of cheddar should I use?

Use a sharp or extra‑sharp cheddar for strong flavour contrast and good melting. Avoid pre‑shredded cheese that contains anti‑caking agents (they can affect melt and texture). Freshly grate your own if possible.

5. My rolls are dense or heavy—how do I get them fluffier?

Ensure the dough is properly kneaded until elastic (the “window‑pane” test helps), and let the first rise fully until doubled. Rolling into the rectangle and cutting too early can compress the dough. Also ensure your dough hasn’t been overloaded with flour—aim for slight tackiness.

6. Why did my cheese leak out of the rolls while baking?

If the cheese filling is too thick, or if the log is rolled too loosely, the cheese can ooze. Make sure you leave a 1‑inch border on one edge, pinch the seam well, and place the rolls snug in the pan so they support each other. Also ensure the filling isn’t excessively bulky.

7. Can I make these gluten‑free?

You can try a gluten‑free bread flour blend that includes xanthan gum, but texture may differ (less rise, denser crumb). You’ll also need to verify your yeast and other ingredients are gluten‑free certified. Expect somewhat different results than classic wheat‑based rolls.

8. How do I store leftover rolls?

Store in an airtight container at room temperature for 1‑2 days. For longer storage, wrap individually and freeze for up to 2 months. Reheat in a warm oven or microwave with a light mist of water to refresh softness.

9. Can I reduce the salt or butter for a lighter version?

You can reduce the salt slightly (e.g., use ½ tsp) and use a bit less butter in the dough or topping, but the rolls will lose some richness and flavour. If you reduce butter, make sure the dough still feels tender and rises well.

10. Do I really need to brush the topping butter and sprinkle the extra cheddar and sea salt?

While optional, the topping adds a beautiful visual finish, extra flavour and texture—those crisp, cheesy tops with sea salt make the rolls more special. You can skip the topping for a simpler version, but why not go all‑in for deliciousness?

Conclusion

In conclusion: homemade cheddar cheese rolls are a delightful blend of buttery dough and sharp cheddar cheese—soft, flavorful and utterly comforting. With a little time and effort (kneading, rising, shaping), you’ll create a batch of rolls that look impressive and taste incredible.

Whether you serve them at dinner, bring them to a potluck, or enjoy them fresh out of the oven with a slather of butter, these rolls have a way of disappearing fast—and rightly so. With their rich cheese filling and warm, tender dough, they’re the kind of bread you’ll want to make again and again.

So pre‑heat your oven, gather your ingredients, roll up your sleeves and bake a pan of these delicious cheddar cheese rolls. Your kitchen (and your taste‑buds) will thank you. Happy baking! 🥖