Cheddar Cheese Rolls – Soft, Cheesy, Homemade

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. The cheese both flavours the dough and creates melty pockets of indulgence.

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

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.
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.

Notes

• Milk temperature: Ensure your milk is between about 105‑115°F (≈ 40–46°C).
• Cheese selection: Sharp cheddar provides the best flavour contrast against the buttery dough.
• Dough consistency: Slightly sticky but manageable; adjust flour or milk as needed.
• Rising environment: For a faster rise, place the dough in a slightly warm (turned‑off) oven with a bowl of hot water to create gentle warmth and humidity.

Tips for Success

• Warm milk gently to avoid killing yeast.
• Knead until elastic; check with the window‑pane test.
• Don’t skip the second rise.
• Brush with melted butter before and after baking for extra richness.
• Serve warm for best cheese‑pull.
• Reheat leftovers gently in the oven wrapped in foil.

Additional Tips & Variations

• Herb‑cheddar rolls: Add 1 tablespoon finely chopped fresh chives or thyme to the filling.
• Stuffed version: Add a small cube of extra cheddar in each roll.
• Mix cheeses: Blend sharp cheddar + Monterey Jack + smoked Mozzarella.
• Spicy twist: Add ½ teaspoon chilli flakes or diced green chilli.
• Make ahead and freeze: Freeze after second rise; bake from thawed.
• Rolls as sliders: Halve height and use for sandwiches.

Nutrition & Health Considerations

Per roll (~80 g):

• Calories: 220 kcal
• Total fat: 9 g (Saturated 4 g)
• Carbs: 25 g (Fiber 1 g, Sugar 2 g)
• Protein: 7 g
• Notable nutrients: Calcium, vitamin A & D, B‑vitamins

Health tips: Pair with vegetables or lean protein. Reduce butter/milk slightly for lighter rolls, but texture may change. Best enjoyed fresh; reheat to restore softness.

Frequently Asked Questions (FAQ)

1. Instant yeast instead of active dry? Yes, same quantity; skip foaming step.
2. Rolls didn’t rise much? Check milk temperature, yeast freshness, and warm rising environment.
3. Prepare dough ahead? Refrigerate after first rise, then shape and second rise before baking.
4. Type of cheddar? Sharp or extra-sharp for flavor and melt. Avoid pre-shredded.
5. Dense rolls? Knead properly, allow first rise, don’t over-flour.
6. Cheese leaks? Ensure 1‑inch border, pinch seam, rolls snug in pan.
7. Gluten-free? Use gluten-free flour blend with xanthan gum; results may vary.
8. Storing leftovers? Airtight, room temperature 1–2 days, freeze up to 2 months.
9. Reduce salt/butter? Possible but will affect flavor and texture.
10. Topping necessary? Optional, but adds flavor, texture, and visual appeal.

Conclusion

Homemade cheddar cheese rolls are a delightful blend of buttery dough and sharp cheddar—soft, flavorful, and comforting. With a little time and effort, you’ll create rolls that look impressive and taste incredible. Serve at dinner, potlucks, or enjoy fresh with butter. Pre‑heat your oven, gather your ingredients, and bake a pan of these delicious cheddar cheese rolls. Happy baking!