Cheddar Cheese Rolls

Name: Cheddar Cheese Rolls
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 36 rolls
Ingredients: 7 cups all-purpose flour; 2 tablespoons yeast (rapid rise); ½ cup sugar; 2 teaspoons salt; 2 ½ cups milk; ½ cup butter; 2 eggs; 1 lb cheddar cheese (cut into ½-inch cubes)

October 17, 2018 Updated October 1, 2019 41 Comments

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Over the years I have made various hot rolls, breads and doughnuts for Halloween night. Cheddar Cheese rolls just are a family favorite and pair very well with a bowl of hot soup.

Cheddar cheese rolls are best served hot from the oven because the cheese oozes out.

Since the beginning of our family I have made a warming Halloween dinner. It’s usually a chilly night here in Utah on October 31st. Before the kids went out trick or treating I wanted them to have a full belly so they wouldn’t eat too much candy. I know…what world was I living in? It was a nice dream.

Let’s make cheddar cheese rolls:

Gather ingredients for the dough.

In the bowl of an electric mixer add 4 cups of the flour, salt, sugar, and yeast. Attach the dough hook to your mixer. I just always use the paddle attachment. I like it. It works. Turn the mixer on and blend those dry ingredients together.

I forgot to show the milk in the picture of ingredients. You will need milk!

Melt the butter completely then add milk. Warm milk/butter mixture to 110-115 degrees.

When the milk and butter have warmed pour into the flour mixture. Turn on the mixer and let the mixture beat for about 5-7 minutes. I like to make sure the yeast full dissolves.

Add the eggs.

Beat until smooth for about another 5 minutes.

Add the remaining flour one cup at a time. Beating well after each addition. You might not need all the the remaining 3 cups. That’s why I mix it in 1 cup at a time. You don’t want the dough super sticky, but it will stick to your fingers a bit.

Love dough scrapers! I’ve had this one from King Arthur Flour for years. It’s my favorite. Scrape the dough from the sides of the bowl.

Place the dough into a large that has been lightly oiled. Turn the dough over to coat completely with oil. Cover the dough with a cloth and place in a warm place to rise. This should take about an hour.

Look how pretty! The dough has been rising for one hour and has risen to the top of my bowl.

Check the dough to see if it has risen enough by poking my finger into the dough. If my finger mark stays, then it has finished rising.

Forming rolls:

Turn the dough out onto the counter top. It shouldn’t stick too much because of the oil that the dough was coated with from the bowl.

Cut the dough in half.

Now cut into quarters.

Cut each quarter into eighths (1/8). You should have about 8 little balls of dough.

Stuffing with cheddar:

To complete the rolls you will need about 1 lb of cheddar cheese. You can use sharp or mild. Whatever floats you boat! The cheese is stuffed into the middle of the rolls. After the rolls bake, they will be brushed with melted garlic butter and sprinkles with Parmesan cheese and parsley. Chop abut 1 tablespoon of fresh parsley. You can substitute with 1 teaspoon of dried parsley, if you would like.

Mix the parsley together with the grated Parmesan cheese. I grate my own from a wedge of Parmesan. I don’t really love the dry powdered stuff that comes in a can. Set aside.

Melt the butter.

Add one garlic clove that has been minced. Set aside. I like to let this stand so the butter becomes infused with garlic.

Basically you will need about 32 cubes of cheese that are about 1/2-inch to 3/4-inch thick. Depending on how much cheese you want oozing out of your roll.Cut the cheese into 1/2-inch slices.

Take one of the pieces of dough that you have previously cut. Flatten the dough out a bit.

Place a piece of cheese into the center of the dough.

Close the dough in on and around the cheese.

Pinch the dough tightly around the cheese so the cheese doesn’t melt and run out of the roll while baking. Each roll should be approximately 2-inch in diameter.

Place the roll on a baking sheet that has been lined with parchment or well greased. Make sure the roll is pinched side down.

Rising and baking:

Cover the rolls with a clean cloth and allow to rise for about 3 minutes.

Uncover and bake the rolls in a preheated 350 degree oven for about 20 minutes or until golden.

See how pretty they look. It’s ok if a little of the cheese melts out. It will probably happen to more than one. The baked cheese gets crispy and my boys really like that.

Immediately brush the rolls with the garlic butter mixture.

Sprinkle with the Parmesan cheese and parsley.

Cheddar Cheese Rolls arranged on a plate

Definitely serve hot.

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