Savoury Cheddar Cheese Rolls are perfect for breadbaskets, sandwiches or just on their own with a big bowl of soup or chilli! And they only require a single rise saving you time!
I am a carbaholic through and through. Give me a bread basket and some butter and I am a happy girl! But in the past making bread has not been my strongest skill. I have had many failures at bread the past few years I nearly gave up!
Turns out I kept killing the yeast!
Not stabby stabby killing but I was boiling it or killing it with heat. Too hot and the yeast gets steamed to death, to cool and it won’t activate. And, I am quite lazy in my cooking so pulling out a thermometer to check water/milk temperature is never gonna happen!
So, out and about the other day at my local bulk food store and I saw packets of Instant Yeast. The skies parted and I was told… you need to make bread again… actually cheese buns!
Of course, that didn’t happen but this find did inspire me to give it another go!
What is the difference between Instant And Active Dry Yeast?
Active dry yeast is what is typically used in many ingredients and requires activation in warm water or milk that has been heated to 105º to 110º F. Then it requires about 10 minutes to proof/activate. You will know it has been activated properly if it begins to foam and release a yeasty aroma.
Instant or quick rise yeast particles are smaller allowing them to dissolve more quickly and allows you to skip over the blooming/activation phase and add the yeast particles directly to the dry ingredients to be mixed. And because of this, you don’t need to let the bread rise twice, once after making the dough for an hour or more, and again after forming the dough.
With instant yeast you only need to make the dough, let it rest for 10 minutes instead of an hour, form the dough into rolls and then only leave it to rise in a warm place once.
The only danger of using instant yeast is that you have no way of knowing if the yeast is still living when you add it to your recipe until it is too late. Too late, meaning that your bread doesn’t rise.
So if you are planning to use instant yeast make absolutely sure it is used before the expiry date on the package. The fresher the better!
Ingredients and Subsitutions
- Milk – Used to moisten, give flavour and activate the yeast.
- Sugar – Food for the yeast to give the bread rise. It also adds a hint of sweetness to the dough.
- Salt – Adds flavour but also regulates the rise of the yeast and stregthens the gluten structure of the bread.
- Butter– Helps created a light airy structure in the bread. When the butter/fat melts it creates tiny air pockets.
- Water – Adds moisture to help the dough come together.
- Egg – Works to give structure to the bread giving it volume, colour and a richer flavour.
- Instant rise or quick rise yeast – Yeast is a living organism which when activated and fed sugar it releases gas giving rise to the dough.
- Garlic powder – Provides a savoury note to the cheese buns that compliments the cheddar cheese.
- Cheddar cheese – Adds flavour and texture to both the dough and the top of the cheese bread roll.
how to make Cheddar Cheese Rolls
Place the milk and 6 tablespoons of butter in a medium microwave-safe bowl and heat for 1 minute to melt the butter. Let cool slightly then add the sugar, salt, and egg and whisk in the bowl to mix well.
In a large bowl add 3 cups of flour, garlic powder, and one packet of instant yeast. Mix well to combine. Add the warm sugar and milk mixture to the flour mixture and mix well using a paddle or dough hook in an electric mixer or a large wooden spoon and elbow grease.
Once the wet and dry ingredients have been combined well, add in 1 1/2 cup of the shredded cheddar cheese and 2 more cups of flour and continue to mix with the dough hook or knead until the dough comes together to form a ball. If the dough is still sticky add in the remaining 1/2 cup of flour.
At this point, I find the dough hook starts to work too hard so I move the ball of dough out of the ball onto a lightly floured surface to knead.
Knead the dough for about 2-4 additional minutes. The process allows the gluten in the dough to tighten providing a good structure to hold the airy texture in the bread when baked.
How to knead Dough
Once the dough is kneaded and has formed a smooth ball place it inside a well-greased medium bowl and cover. Let it rest for 10 minutes in a warm dry place.
Once the dough has had time to rest roll it in a log on a lightly floured surface and cut into 12 equal pieces.
Then fold the dough under to form a ball with the edges pinched lightly at the bottom of the ball. Place the ball on the lightly floured surface with the palm of your hand cupped on top and roll the ball on the surface under your palm in little circles. This action will help the dough form a nice smooth ball under the cup of your hand.
Place each of the formed dough balls into a well-greased 9″ X 13″ deep-sided baking dish. Cover and let rest in a warm place for 1 to 1 1/2 hours to let the dough rise to nearly double its current size.
Melt 1 tablespoon of butter and baste the top of each cheese bun then top each bun with the remaining shredded cheddar cheese evenly.
How to proof Breads and Rolls
For proofing your dough it is ideal that the covered dough is placed in an area that is typically 80º F to 90º F.
If you don’t have such a space in your home you set a dish of boiling water on the bottom rack of your oven and then set the covered dough on the rack above and close the door. The steam and heat from the boiling water will create an ideal environment for your cheese rolls to rise.
I recently purchased an air-fryer that has a proofing function and it worked perfectly!
Once proofed, bake in the oven at 375º F for 20-25 minutes or until the tops of the buns are lightly browned and the cheese is melted. Turn the pan halfway through baking to ensure even cooking.
If you notice the tops of the buns browning too quickly simply tent a piece of aluminum foil over the top of the buns to keep from further browning. Make sure the foil does not touch the top of the buns or the cheddar cheese may stick.
Once they are done remove them from the oven and let them cool for a few minutes before removing them from the pan and serving.
Recipes to Serve Cheese Rolls With
- Italian Stew with Gremolata
- Thai Pumpkin Soup
- One-Pot Healthy Turkey Chilli
- Small Batch Cherry Tomato Jam
- Irish Leek & Potato Soup
Can you freeze this cheese roll recipe and bake later?
Absolutely! Once you have formed them into individual rolls place them in the baking dish or on a lined baking sheet and pop them in the freezer. Once frozen you can transfer them loosely to a resealable container and pull out as many as you wish to bake.
Before baking, let them thaw in a greased baking dish covered to thaw and rise for 4-5 hours in a warm space. Then bake as per the instructions for fresh dough.
How do you Store baked cheddar cheese buns?
Once baked you can store them in a tightly sealed container or resealable bag on the counter for up to 3 days or in the fridge for up to a week. Or freeze them for up to 3 months.
Can I use all-purpose flour instead of bread flour?
Yes, they are practically interchangeable! However, bread dough has a higher protein content which creates a slightly chewier bread dough which I prefer for cheddar cheese buns.
One-Rise Cheddar Cheese Rolls
- 1 1/2 cup milk
- 7 tbsp butter divided
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1/2 cup lukewarm water
- 1 tsp salt
- 1 package quick rise or instant yeast
- 5 -5 1/2 cups bread flour
- 1 tbsp garlic powder
- 2 cups cheddar cheese shredded
- Place milk and 6 tablespoons of butter in a large microwave-safe bowl and microwave for 1 minute to melt the butter.
- Add the sugar, salt, and egg to the bowl with the milk and butter and whisk until combined. Set aside.
- In a large bowl, add 3 cups of flour, the powdered garlic and one package of instant yeast. Mix well.
- Add the liquid into the flour mixture and use a large wooden spoon or paddle attachment in a stand mixer to mix. Add in two more cups of flour and 1 1/2 cups of shredded cheddar and continue to mix using a dough hook or by kneading with your hands. The dough should become less sticky and smoother. If the dough is still sticky add in the remaining 1/2 cup of flour. You can continue to mix with the dough hook or at this point I like to transfer the dough to a lightly floured surface and continue to knead until the dough becomes smooth.
- Place the dough in a lightly greased bowl and cover. Let rest for 10 minutes.
- Next, form the dough on a lightly floured surface into a log. Cut the dough into 12 equal pieces. Using your hands stretch the dough edges under to form a ball. Then place the top of the ball in the palm of your hand and place pinched side down on the floured surface. Wiggle the ball of dough under your palm on the surface in small circles to form a evenly shaped smooth ball of dough.
- Place each of the 12 formed balls of dough in a greased 9" X 13" inch pan. Melt the remaining butter and baste the top of each roll with the melted butter. Then top each roll evenly with the remaining cheddar cheese.
- Cover the dough and let rest the dough rise for 60 to 90 minutes in a space that is about 80-90 F. You can also use a proofer or place the covered dough inside the oven with a boiling bowl of water placed on the rack underneath to create a warm environment.
- Preheat the oven to 375 F and once the dough has roughly doubled in size, bake for 20-25 minutes or until the top of the cheese buns are lightly browned and cheese is melted. Turn the pan halfway through baking. Tent the buns with foil if the buns are browning too quickly.
- Remove from the oven and let cool slightly before removing from pan and serving.