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.
I forgot to show the milk in the picture of ingredients. You will need milk!
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.
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.
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.
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.
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.
Cheddar Cheese Rolls
Soft buns stuffed with cheddar cheese that oozes out when hot.
- 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
In the bowl of an electric mixture combine, 4 cups of the flour, yeast, sugar and salt. In a medium size sauce pan melt the butter. When butter has melted add the milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 degrees. Remove from the heat and pour over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Making sure the yeast has dissolved. Beat in the eggs. Add remaining flour 1 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing. Place the dough in a large bowl that has been oiled. Turn the dough to coat completely in the oil. Cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
Remove the dough from the bowl and place on a counter top. Divide the dough in half then into quarters. Divide each quarter into 8 equal size balls. Place a cube of cheese in the middle of the dough. Pull the dough around the cheese to form a ball then pinch the dough tightly so that the cheese doesn’t melt out during baking. This will make approximately 36-40 rolls. Place the rolls on a parchment lined baking sheet about ½-inch apart. Cover and let rise for about 30 minutes. Bake in a preheated 350 degree oven for 20 minutes or until golden.
Meanwhile, melt the ¼ cup butter and add minced garlic. Set aside. Mix grated Parmesan cheese with parsley and set aside. When the rolls come out of the oven, immediately brush with the garlic butter and sprinkle with Parmesan cheese parsley mixture. Serve immediately. Makes about 36-40 rolls.
- Because the yeast is added in with flour, rapid rise works best. If using regular active yeast, mix with 1/4 cup warm water then add to flour mixture.
- Any nice melting cheese may be use. Pepper Jack is a great spicy alternative.
Updated recipe from 2010. An oldie but goodie.
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