Easy Buttery Cheddar Cheese Bread Rolls

Try this cheddar cheese bread rolls recipe, and make these buttery and oh-so-cheesy rolls. They are going to become your next favorite bread. A decadent breakfast experience. A couple of these, and a steaming cup of coffee is just one needs to start a good day.

Why I ❤️ it • Recipe • Ingredients • Preparation

Cheese bread rolls.

Why I ❤️ it

If you are looking for simple, uncomplicated cheese dinner rolls, you've found them here. This Cheddar cheese bread rolls recipe is perfect for the beginner cook and yields the most fluffy, buttery breakfast or dinner rolls without having a degree in breadmaking.

Another surprise is that after trying it with bread flour and later with all-purpose flour, I found that all-purpose flour worked better and produced a flakier, more "cakey" bread so you can use the very common all-purpose flour for these cheese rolls.

Utensils and tools

• Stand mixer with dough hook attachment
• 8-hole muffin pan

Ingredients

• ¼ teaspoon of sugar (white, granulated)
• 2 tablespoons of lukewarm water
• ¼ teaspoon of instant yeast
• ½ cup of whole milk [118 milliliters] (plus an extra tablespoon for egg wash)
• 1 egg (medium) (plus one egg yolk for egg wash)
• ½ stick [57 grams] of unsalted butter at room temperature (melted), plus extra butter for greasing pan
• 1 ½ cup [204 grams] of all-purpose flour, plus extra flour for dusting work surface
• 1 teaspoon of salt
• 2 cups [240 grams] of grated strong cheddar, divided (see other options below)

Preparation

Before starting, please make sure you have all the ingredients and utensils ready.

Step 1

To proof the yeast, dissolve the sugar in the lukewarm water in the bowl of a stand mixer. Mix in the yeast and stir. Let it rest for 5 minutes in a warm place in your kitchen covered with a clean kitchen towel. 

At the five-minute mark, it should be foamy. If it isn't the yeast is too old and needs to be replaced.

Step 2

If the yeast is OK, add flour, milk, egg, melted butter, salt, and the dissolved yeast to the mixer bowl. Using the kneading attachment, knead for 10 mins (the dough will be loose and shaggy).

Add 1¾ cup of cheddar and mix briefly. Cover with a clean tea towel, and let the dough rise in a warm, dark place until it doubles in volume (about an hour).

Step 3

Grease the muffin pan.

Step 4

Pour the dough on a clean, floured surface. Press without kneading until it has lost all the gas. Divide into 6 balls of equal size. Sprinkle flour as needed to prevent it from sticking to your hands.

Place each ball into a hole in the muffin pan. Cover with a clean tea towel, and let the dough rise in a warm, dark place until it doubles in volume (about an hour).

Step 5

Pre-heat oven to 400 ºF [200 ºC].

Step 6

Make the egg wash by whisking together the egg yolk and 1 tablespoon of milk. Use it to brush the rolls with it.

Sprinkle the remaining cheese on the rolls.

Step 7

Bake the rolls for 15-20 minutes or until golden brown.

Remove from the oven and serve warm.

Variations

To vary the flavor of your cheese buns, you can use other cheeses (I prefer strong cheddar); some good choices are gouda, pepper jack, or parmesan cheese.

Top tips

Double the ingredients to make more rolls per person, or to make a small loaf of bread.

My favorite place to proof the yeast (let it rise) is the microwave (turned off). Put your dough (in a bowl) in the microwave. Next to the bowl, but not touching, put a cup of boiling water and close the microwave. It's the perfect environment for yeast to multiply.

You can store it in the fridge in an airtight container and toast it the next day if you wish.

Serving suggestions

These are perfect to serve for breakfast and even with a bowl of soup.

Nutritional information

Serving: 1g - Calories: 406kcal - Carbohydrates: 25g - Protein: 13g - Fat: 28g - Saturated Fat: 17g - Cholesterol: 105mg - Sodium: 553mg - Potassium: 103mg - Fiber: 1g - Sugar: 1g - Vitamin A: 875IU - Calcium: 274mg - Iron: 1.8mg

More breakfast recipes

See more: breakfast recipes snack recipes bread-recipes

FAQs

Print card

This is just a printer-friendly summary; some useful details are found in the recipe above.