These easy cheese bread rolls take the usual dinner rolls to a new level of deliciousness! They pair with practically anything to round out your family meals with a wonderful side of bread that the whole family will rave about!
Serve with shepherd's pie, 4-ingredient potato soup, or creamy beef and shells.
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The Addictive Cheese Rolls You’ll Never Make Enough Of!
If you’re a bread-lover, you won’t be able to resist these cheesy yeast rolls. They practically melt in your mouth and make your whole house smell like a bakery. Who can say no to that...and melted cheddar?!
This recipe will be a breeze if you’ve worked with yeast before. And if you haven’t, don’t worry. We’ll keep you on track. It’s not a complicated recipe, but as with most bread-making, there will be some downtime while you let them rise.
Be sure to try out my tasty oat rolls too! They're perfect with a roast dinner or holiday meal!!
🥘 Ingredients
There are only a few basic ingredients in these rolls. The key with this recipe is to make sure you activate the yeast. Everything else is quick and easy!
- Water - Warm water is what activates the yeast. Be sure to get your water to the right temperature (between 105-115°F/40-46°C).
- Sugar - Sugar is vital for the yeast to create carbon dioxide, the ingredient needed for making the dough rise.
- Active Dry Yeast - Grab some packets or a jar (be sure to store jars of yeast in your freezer).
- All-Purpose Flour - This is the most important thing in any baker’s pantry and the bulk of your bread consistency!
- Salt - Any salt will do, and there are arguments as to whether Kosher salt is best (free of impurities) or non-iodized sea salt (as iodized table salt can lead to an unpleasant flavor). Use fine Kosher salt if you opt for it, and Diamond Crystal brand salt is the salt of choice.
- Eggs - Egg wash makes these doughy delights ultra-rich and flavorful! Using the yolk only is the richest option, but feel free to use the whole egg if you don't have dogs around to share the whites with. 🙂
- Heavy Cream - You can also use half & half or whole milk.
- Cheddar Cheese - Tillamook Cheddar is still my favorite; even after so many years in the Midwest, I will hunt this brand down!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cheese Bread Rolls
My cheese roll recipe will be a hit for anyone lucky enough to get one. As written, the recipe makes 12 rolls, so plan accordingly!
Mix the Dough
- Activate the yeast. In a bowl, mix 1 ½ cups of warm water, 2 tablespoons of sugar, and 1 tablespoon of active dry yeast. If using packets, note that each one contains 2 ¼ teaspoons. Whisk everything together until it’s fully dissolved and smooth. Set it aside for 5 minutes to 'bloom'.
- Add remaining ingredients. Your yeast mixture should now be frothy. In the same bowl, add 3 ½ cups of flour and 1 teaspoon of salt. Combine until the dough is smooth. It’ll still be sticky. Transfer to a clean bowl coated with oil. Put it in a warm place, and let it rise for 30-45 minutes or until it doubles in size.
Shape and Rise
- Divide the dough. Sprinkle your work surface with enough flour so the dough won’t stick. Roll the dough into a log shape and divide it into 12 portions. Shape each piece into a ball by rounding it out and pinching the ends together on the bottom.
- Transfer and let rise. Use butter or oil to coat a 9x13-inch baking pan. Evenly space the shaped dough in the pan. Cover everything with a warm, damp tea towel or plastic wrap and return it to a warm place to rise for 10-15 minutes. Add time, if needed, until the dough balls are big enough to touch.
Brush, Sprinkle, and Bake
- Preheat oven and top. Set your oven to 400℉ (205℃). Beat 1 large egg yolk and 1 tablespoon of heavy cream in a small bowl. Using a pastry brush, spread the egg wash over the rolls and sprinkle 4 ounces of cheddar cheese in an even layer over the top of the rolls.
- Bake. Place the pan in the center of the middle rack and cook for 12-15 minutes or until they become golden. The cheese should be fully melted and beginning to crisp.
- Cool and serve. Take them out of the oven and let them cool for a few minutes.
Sprinkle with some salt, if desired, and serve with soup or a green salad. These tasty rolls also go well with a pork chop, turkey, or salmon. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Blooming Yeast: For best results, bloom active dry yeast at around 108°F (42°C). Stir the water and check the temperature with a digital thermometer, ensuring yeast is still active and effective.
- Broiling for Enhanced Color: To deepen the color of the cheese topping, briefly broil the rolls under low heat.
- Optimal Dough Rising: Place the dough in a warm environment, like a sunny window or near a hot oven, to ensure proper rising. The dough should be warm enough to rise effectively.
- Post-Baking Care: Allow the rolls to cool after baking to prevent burns from hot cheese. To avoid sogginess, remove the rolls from the pan promptly after baking to let steam escape and maintain texture.
🥡 Storing & Reheating
Store rolls at room temperature for up to three days, wrapped to prevent drying. For longer storage, freeze-shaped dough or baked rolls for up to a month. Thaw dough overnight and allow extra rise time before baking.
Reheat baked rolls in an oven at 300°F (150°C) for crispness or microwave for 20 seconds for softness. Frozen rolls can be reheated directly in the oven at 325℉ (162°C) for 10-12 minutes.
❓ Recipe FAQs
When working with yeast, it’s important to get the right water temperature. Too cold, and nothing will happen. Too hot, and it will die. The water should be 105-115℉ (40-46℃). To get in the correct range, use a digital thermometer or put a drop on your wrist. If it feels very warm, without burning, it’s perfect.
Experienced cooks can easily tell when they’re in the range because of practice. If you use a thermometer for the first time, feel how hot the water is when it reaches 105-115℉. Some people say, for example, 110℉ water coming out of the faucet is hot but manageable. More than that, and they have to pull their hand out.
Instant yeast is designed to allow bakers to skip the proofing process. Proofing is what you’re doing when you dissolve sugar and yeast in warm water to activate it. Because this recipe calls for active dry yeast, we must first proof the yeast. With instant yeast, you simply mix it in with the other ingredients before letting them rise. Rising takes longer with instant.
Yes. A hard cheese, like Parmesan, Romano, or Asiago, also works really well with this recipe, as does the flavorful Gruyere. Or something you would use in a grilled cheese. Add some pepper jack for some added spice.
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📖 Recipe Card
Cheese Bread Rolls
Ingredients
Cheese Roll Dough
- 1 ½ cups water (warm water between 105-115°F/40-46°C)
- 2 tablespoon sugar
- 1 tablespoon active dry yeast (1 ⅓ packets -each packet is 2 ¼ teaspoons)
- 3 ½ cups all-purpose flour (plus more for your working surface)
- 1 teaspoon salt
Toppings
- 1 large egg yolk (the whole egg works too)
- 1 tablespoon heavy cream (or use half & half, or whole milk)
- 4 oz cheddar cheese (1 cup grated cheese)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Combine warm water, sugar, and active dry yeast and stir until smooth. Set aside for 5 minutes until frothy.
- Once the yeast is active, add flour then salt, and mix until the dough is smooth. Transfer the sticky dough into a clean bowl that has been coated in oil. Let rise in a warm place for 30-45 minutes or until doubled in size.
- Transfer the dough onto a floured working surface, coat with flour enough to handle the dough, and roll into a log shape. Divide the dough into 12 portions and shape each portion into a ball (round the dough and pinch the ends together on the bottom side).
- Use plenty of softened butter, oil, or non-stick cooking spray to generously coat a 9x13 baking pan. Place the shaped dough into your prepared 9x13 pan and cover with a warm, damp tea towel or plastic cling film. Let the dough rise for 10-15 minutes or until the rounded dough balls are touching each other.
- Preheat your oven to 400°F (205°C) and combine the egg wash in a small bowl. Mix the egg yolk and cream together until smooth. Brush the egg wash over the rolls then top with your grated cheese in an even layer.
- Bake in the center of the middle rack for 12-15 minutes or until golden and the cheese is fully melted. Remove from the oven when done and allow to cool slightly before serving.
Notes
- I have found the perfect temperature for blooming active dry yeast to be 108°F (42°C).
- Stir your water before checking the temperature with a digital thermometer (keeping the probe off the sides of your measuring cup).
- Blooming the yeast first lets you test to make sure that old packet of yeast is still good.
- Broil the rolls under low heat for a minute or two if you want a deeper color on your cheese topping.
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