Easy Cheddar Cheese Rolls

I pulled a tray of these Cheddar Cheese Rolls out of the oven this afternoon, and the way the sharp cheese had caramelized against the pan was a beautiful sight. There is something deeply comforting about a warm, yeasty roll, but folding in pockets of melted cheddar turns a simple side into the star of the table.

This recipe is a quiet victory for anyone who loves the smell of fresh bread but doesn’t have all day to wait for multiple rises. By using a few simple techniques to encourage a quick lift, you get that bakery-style crumb and a savory, salty finish in a fraction of the time.

They are perfectly fluffy, incredibly cheesy, and just plain fun to pull apart. Whether you are serving them alongside a hearty bowl of chili or using them as the base for a little ham slider, these rolls always bring a bit of warmth to the meal.

Ingredients

• 3 cups all-purpose flour (plus a little extra for kneading)

• 1 package (0.25 oz) rapid-rise instant yeast

• 2 tbsp granulated sugar

• 1 tsp salt

• 1 cup whole milk (warmed to about 110°F)

• 4 tbsp unsalted butter (melted and slightly cooled)

• 1 large egg (room temperature)

• 1 1/2 cups sharp cheddar cheese (shredded)

• 2 tbsp melted butter (for brushing on top)

Instructions

1. Combine 1 cup of flour, the sugar, salt, and the dry yeast in a large mixing bowl or the bowl of a stand mixer.

2. Pour in the warm milk and melted butter, then add the egg; beat on medium speed for two minutes until smooth.

3. Gradually stir in the remaining flour and 1 cup of the shredded cheddar cheese until a soft, slightly sticky dough forms.

4. Knead the dough on a lightly floured surface for 5 to 7 minutes (or use a dough hook) until it becomes smooth and elastic.

5. Cover the dough and let it rest in a warm, draft-free spot for about 15 minutes.

6. Cut the dough into 12 equal pieces and roll each into a smooth ball.

7. Place the balls in a greased 9×13 inch baking pan and cover them with a clean kitchen towel.

8. Let the rolls rise for another 30 to 45 minutes, or until they have nearly doubled in size.

9. Preheat your oven to 375°F (190°C) while the rolls finish their final rise.

10. Sprinkle the remaining 1/2 cup of cheese over the tops of the rolls.

11. Bake for 15 to 18 minutes until the tops are golden brown and the cheese is bubbly.

12. Brush the tops with the extra melted butter immediately after removing them from the oven for a soft, shiny finish.

Why This Recipe Works

• Rapid-rise yeast and a short resting period cut the traditional bread-making time in half.

• Mixing the cheese directly into the dough ensures every bite has a savory, salty flavor.

• The whole milk and butter create a “rich” dough that stays soft for days.

• A final brush of butter after baking keeps the crust tender and adds a professional sheen.

Tips for Best Results

• Use a thermometer to check your milk temperature; if it’s too hot, it will kill the yeast, and if it’s too cold, the dough won’t rise.

• Shred your own cheddar from a block for a better melt, as pre-shredded cheese is often coated in starch that can affect the dough.

• If your kitchen is cold, let the rolls rise inside an oven that is turned off with the oven light on for a bit of gentle warmth.

• Don’t over-flour your surface; a slightly tacky dough produces a much lighter, fluffier roll than a dry, stiff dough.

Variations & Substitutions

• Swap the cheddar for Pepper Jack cheese to give these rolls a spicy, Tex-Mex kick.

• Stir in a tablespoon of dried rosemary or garlic powder for an aromatic, herbal twist.

• Use bread flour instead of all-purpose if you prefer a chewier, more substantial texture.

• Sprinkle the tops with flaky sea salt or sesame seeds right after brushing with butter.

Frequently Asked Questions

How should I store these? Keep leftovers in an airtight container at room temperature for up to three days, or in the fridge for five.

Can I make the dough ahead of time? Yes, you can let the dough do its first rise in the refrigerator overnight; just let it come to room temperature before shaping and baking.

Are these freezer-friendly? Absolutely. You can freeze the baked rolls for up to two months; just wrap them tightly in foil and a freezer bag.

How do I reheat them so they stay soft? Wrap the rolls in foil and warm them in a 300°F oven for about 10 minutes, or microwave for 15 seconds under a damp paper towel.

There is a simple, rustic joy in a warm roll that you can pull apart with your hands. I hope these cheesy, golden buns bring a bit of cozy comfort to your next family dinner.