If you love warm, fluffy dinner rolls with a cheesy, savory twist, these Homemade Cheddar Cheese Rolls will become a repeat recipe. They bake up soft and buttery on the inside, with melted sharp cheddar woven through every swirl. Perfect for soups, holiday meals, weeknight dinners, or just snacking straight from the pan.
The best part? They’re made with simple pantry ingredients, and the dough is easy to work with—even if you don’t bake bread all the time.
Jump to Section
- Why You’ll Love These Rolls
- What You Need
- How to Make Cheddar Cheese Rolls
- Tips for the Best Rolls
- Storage
- FAQs
- Recipe Card
Why You’ll Love These Rolls
- Soft and fluffy with a tender, buttery crumb
- Cheddar in every bite thanks to the rolled filling
- Perfect side dish for soups, chili, roast dinners, or brunch
- Make-ahead friendly and freezer-friendly
- Easy to customize with herbs, spices, or different cheeses
What You Need
Dough
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 1 large egg
Cheese Filling
- 1 1/2 cups sharp cheddar cheese, grated
- 1 tbsp fresh herbs (optional: chives or parsley)
Optional Topping
- 2 tbsp melted butter
- Extra grated cheddar cheese
How to Make Cheddar Cheese Rolls
- Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast on top and let it sit 5–10 minutes, until frothy.
- Make the dough: In a large mixing bowl, mix flour and salt. Make a well in the center and add melted butter, yeast mixture, and egg. Mix until a shaggy dough forms.
- Knead: Knead on a floured surface for 5–7 minutes until smooth and elastic.
- First rise: Place dough in a lightly greased bowl, cover, and let rise about 1 hour, or until doubled.
- Add the cheese: Punch down dough and roll into a rectangle about 1/2-inch thick. Sprinkle cheddar (and herbs if using) evenly over the top.
- Shape rolls: Roll dough tightly into a log. Slice into 12 equal pieces.
- Second rise: Place rolls in a greased 9×13-inch dish (or on a lined baking sheet). Cover and rise 30–45 minutes until puffed.
- Bake: Preheat oven to 350°F (175°C). Brush tops with melted butter and sprinkle extra cheese if desired. Bake 20–25 minutes until golden.
- Serve: Cool 5–10 minutes, then serve warm.
Tips for the Best Rolls
- Milk temperature matters: Warm (not hot) milk helps yeast activate. Too hot can kill the yeast.
- Use sharp cheddar: It gives the strongest flavor and melts beautifully.
- Don’t overfill: Keep cheese evenly spread so the rolls slice cleanly.
- Want extra flavor? Add a pinch of garlic powder, paprika, or black pepper to the filling.
- For a softer top: Brush with butter right after baking too.
Storage
- Room temp: Store airtight for up to 2 days.
- Fridge: Up to 4 days (reheat before serving).
- Freezer: Freeze up to 2 months. Thaw overnight and warm in the oven.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes. If using instant yeast, you can mix it directly with the dry ingredients and skip the proofing step (rise times may be slightly shorter).
Can I swap the cheese?
Absolutely. Try Colby Jack, mozzarella + cheddar, pepper jack, or gouda for a different flavor.
Why didn’t my rolls rise?
Most common reasons: yeast was expired, milk was too hot, or the dough rose in a cool room. Try a warmer spot next time.
Can I prep these ahead?
Yes. Shape the rolls, cover tightly, and refrigerate overnight. Let them sit at room temperature 30–45 minutes before baking.
Homemade Cheddar Cheese Rolls
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 20–25 minutes
Total Time: ~2 hours 15 minutes
Yield: 12 rolls
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 1 large egg
- 1 1/2 cups sharp cheddar cheese, grated
- 1 tbsp fresh herbs (optional: chives or parsley)
- 2 tbsp melted butter (optional topping)
- Extra cheddar (optional topping)
Instructions
- In a small bowl, mix warm milk and sugar. Sprinkle yeast over the top and let sit 5–10 minutes until frothy.
- In a large bowl, combine flour and salt. Add melted butter, yeast mixture, and egg. Mix until a shaggy dough forms.
- Knead dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and rise about 1 hour until doubled.
- Punch down dough. Roll into a rectangle about 1/2-inch thick. Sprinkle cheddar (and herbs if using) evenly over dough.
- Roll tightly into a log and cut into 12 equal rolls.
- Place rolls in a greased 9×13-inch pan (or lined baking sheet). Cover and rise 30–45 minutes until puffed.
- Preheat oven to 350°F (175°C). Brush tops with melted butter and sprinkle extra cheese if desired.
- Bake 20–25 minutes until golden brown. Cool 5–10 minutes and serve warm.
Notes: Best served warm. Store airtight up to 2 days or freeze up to 2 months.