Preview: These Cheddar Cheese Bread Rolls are a pillowy soft and fluffy cheese-infused dinner roll with a chewy, cheesy crust. This is a bread machine recipe, but you can still make these rolls without one. See the recipe notes for details
My family thinks these are the best dinner rolls on the planet. They always win extra points with my youngest grandson. I wish you similar results.
Nothing beats unrolling hot-out-of-the-oven cheese rolls to find melty Cheddar cheese combined with soft, flaky bread. The crispy cheese bits formed where the cheese meets the pan and bakes up crunchy on top add another layer of texture and taste.
Eat them with dinner or use as slider buns with a piece of ham or turkey.
The Tangzhong method is the secret to fluffiness. Keep reading to find out more. (Don’t worry. It’s simple.)
These are the most requested rolls in my bread recipe repertoire. Giving them close competition are My Favorite Cinnamon Rolls, Bread Machine Monkey Bread: A Savory Version, and Crusty French Bread Mixed in a Bread Machine.
Keep reading to find out how to make these easy dinner rolls stuffed with cheese.
Can I use a stand mixer instead of a bread machine to make these rolls?
The answer is a resounding YES! This recipe is designed for a bread machine. I think a bread-making machine does the best job of kneading the dough.
However, you can use a stand mixer or even make them by hand if you prefer. See the recipe notes for directions.
RELATED POST: Five Reasons Why I’m in Love with My Bread-Maker Machine
The Tangzhong technique
(Skip this section if you are not into the details. Just follow the recipe.)
The Tangzhong technique is a simple modification that improves the texture, taste, and freshness window of homemade bread.
RELATED POSTS: My Favorite Dinner Rolls–Updated with the Tangzhong Method
A small amount of flour is whisked into milk or water and heated to thicken the mixture. This “magic pudding” can be made quickly in a microwave. Add more liquid to cool down the temperature immediately. Pour into your bread machine along with the remaining ingredients.
This process makes it possible to use less flour and more liquid. In other words, the percentage of hydration is higher.
Ingredients and substitutions:
- FLOUR: The recipe calls for unbleached wheat flour. You can substitute bread flour if you prefer, but you will probably need slightly less flour.
If you want to use whole wheat flour, I recommend you use no more than 1 cup. Make up the rest with unbleached flour.
The recipe calls for unbleached wheat flour. You can substitute bread flour if you prefer, but you will probably need slightly less flour.
If you want to use whole wheat flour, I recommend you use no more than 1 cup. Make up the rest with unbleached flour.
The recipe includes weight measurements as well as cups. Weighing the flour is much more accurate.
If you don’t have scales available, use a fork or a spoon to fill a measuring cup carefully before leveling the top. Using your measuring cup to scoop up the flour will usually result in using too much flour. Bye-bye fluffy rolls! - YEAST: Instant yeast or bread machine yeast (same thing) is always easier, so that’s what I use. However, if you can’t get it or don’t have it, use regular active dry yeast instead. There is no longer any need to dissolve it according to King Arthur Baking.com. Add an additional 1/4 teaspoon of active dry yeast to make up for the slower rising capability.
- EGGS: I always use the large size. If you have a different size, compensate with more or less liquid.
- SALT: The recipe is written for table salt or sea salt. Add an extra 1/4 teaspoon if using Kosher salt.
- MILK: Any milk you have on hand will work. However, the higher the fat content (whole milk is the best), the richer and moister your rolls will be.
- CHEESE: Medium or sharp Cheddar cheese is my cheese of choice. If you want to try something else, pick a semi-hard cheese. Gouda, Swiss, or Pepper Jack come to mind.
Tips for making successful Cheddar cheese bread rolls:
#1
Always hold back some of the flour called for in the recipe.
For example, if the recipe calls for 3 cups of flour, only add 2 and 3/4 cups of flour initially. Check your dough and add the remaining flour as necessary (1 tablespoon at a time).
I recommend doing this ANYTIME you make homemade bread, especially if it’s a new recipe to you. Environmental variations (some beyond your control) and user technique can make a difference.
#2
Spray the bread pans with an oil/flour mixture like Baker’s Joy.
This is especially important if your pans do not have a high quality non-stick finish. Cheese can stick to the pan like glue, man.
#3
Use a pizza cutter to cut the strips.
It’s quick! Otherwise, use a large kitchen knife.
#4
My preferred “floured surface” is a silicone baking mat.
Throw it into the dishwasher when you’re done. Just be careful when you are cutting the dough not to also cut the mat. I’ve been doing it for years without a problem.
Can I make these ahead of time?
Yes. Make the dough, let it rise, and shape into rolls. Refrigerate. When ready to bake, allow the rolls to come to room temperature and rise until almost double before baking.
Because the recipe employs the Tangzhong technique, these rolls will remain amazingly fresh for another day or two or three after baking. How to form the rolls and add the cheese.
How to assemble fluffy Cheddar Cheese Bread Rolls
If you enjoy making and/or eating bread, take a look at these recipes
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If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or email me: paula at saladinajar.com.
Thank you for visiting!
Paula
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Cheese Bread Roll Recipe
Fluffy Cheese Bread Rolls are light and fluffy dinner rolls with melty cheese on the inside and crusty cheese on the outside.
Ingredients
- 1 cup milk, divided
- 3 cups (360 grams) unbleached flour, divided
- 1 egg
- 1 tablespoon heavy cream or 1 egg yolk
- 2 tablespoons sugar
- 1 1/4 teaspoon salt
- 4 tablespoons softened butter
- 2 teaspoons bread-machine or instant yeast
- 2 cups (8 ounces) of shredded Cheddar cheese
Instructions
Making the Dough:
Tip: It's easier to measure out the total amount of milk and flour (as directed in step #1) you will need before you get started.
- Measure out 1 cup of milk. In a separate small bowl, measure out 3 cups flour.
- Make flour paste by stirring 3 tablespoons of the flour you just measured out and half of the milk (1/2 cup) together in a medium microwave-safe bowl. Cook on High in the microwave for 1 minute, stirring every 30 seconds. Cook an additional 15-30 seconds, if necessary, until mixture is as thick as pudding.
- Add the remaining 1/2 cup of milk to the cooked milk/flour mixture and whisk energetically. It's OK if there are still a few lumps. They will disappear in the mixing process. Add to the bread-machine pan.
- Add egg, heavy cream or egg yolk, sugar, salt, softened butter, remaining flour (hold back about 1/4 cup), and yeast to the pan and select the dough cycle. Press "Start."
- After about 10 minutes, open the bread machine lid and check the dough. If too wet, add more flour 1 tablespoon at a time. If too dry, add more milk 1 tablespoon at a time.
- When dough cycle finishes, check to see if the dough has risen to double its original size. If so, remove it to a floured surface. If not, allow the dough to remain in the machine until it is doubled.
Making and Baking the Rolls:
- Remove the dough from the bread machine onto a floured surface. I like to use a silicone mat because clean-up is easy (dishwasher).
- Divide dough in half. Form each half into a neat ball, flouring the surface as you work to prevent sticking.
- Use a rolling pin to roll one dough ball into a 13 x 9 rectangle.
- Evenly distribute 1 cup of the cheese over the top of the rectangle.
- Divide into 4 equally-sized strips long-ways, then divide each strip in half short-ways. You should have 8 total strips. Roll each strip starting from either of the short ends.
- Place rolls into a greased (spray with Baker's Joy for best results) 8 or 9-inch pan in a spoke fashion.
- Repeat steps 2-6 with the other half of the dough.
- Cover pans with a tea towel or cheap shower cap and set aside to rise again until almost double. This will probably take an hour, plus or minus, depending on the room temperature.
- Preheat oven to 375 degrees F when you think the rolls are almost ready to bake.
- Place rolls on the middle shelf of your oven. Bake for 14-17 minutes or until golden brown.
- Remove from the oven and allow to sit for about 5 minutes. Run a plastic knife around the edge to loosen any cheese stuck to the edge. Turn rolls out onto a cooling rack for another 10-15 minutes. Brush all over with melted butter.
- Tip: If you leave rolls in the pan too long after baking, they will sweat and become soggy on the bottom.
Notes
Directions for making bread with a stand mixer or by hand:
- To make this recipe in a heavy-duty stand mixer, add ingredients to the bowl in the same order. Turn on low to mix until all ingredients are moistened. Using dough hook, turn speed to 2 or 3 and continue beating/kneading until dough becomes smooth and elastic about 5-10 minutes. Cover and allow to rise in a warm place. Deflate dough gently and shape rolls as indicated in the recipe.
- If making by hand, combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface and knead with your hands until dough becomes smooth and elastic, a process that will likely take 10-20 minutes depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until doubled. Deflate dough gently and shape rolls as indicated in the recipe.
Please note: You can substitute active dry yeast for instant or bread machine yeast. There is no longer any need to dissolve it. Be aware that it may be a little slower acting than instant yeast, but it'll get there.
Nutrition Information:
Yield:
16Serving Size:
1 rollAmount Per Serving: Calories: 297Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 29mgSodium: 239mgCarbohydrates: 43gFiber: 2gSugar: 3gProtein: 10g
Gwynette in NWArkansas
Tuesday 24th of November 2020
We love beef and cheese sandwiches. After making these rolls, I added thinly sliced left over rump roast and home made bread and butter pickles. No extra cheese needed! We have out of state friends who have a little cottage near our home and will travel here in three weeks. When I make different kinds of rolls, l always freeze 6 of each kind so we can have a delicious variety of rolls for our brunches. Thanks for another “keeper” recipe, Paula! Wishing you and yours a happy and safe holiday!!
Gwynette in NWArkansas
Tuesday 24th of November 2020
@Paula, we try to keep it stocked in this unsettled time and it’s a ways to the grocery store. I’m counting on not having to do a lot of baking right at Christmas. Still have biscotti to make for gifts and looking forward to dipping it my orange spice tea! Your recipes are the absolute best.
Paula
Tuesday 24th of November 2020
You have some lucky friends. My husband LOVES to eat any kind of meat with mustard and bread and butter on a dinner roll--using it as a bun.
p.s. I would love to have a peak in your freezer. I bet it's super interesting.
Trent
Friday 20th of November 2020
Thank you for such a great page Made them yesterday Didn’t have milk so used Powdered Milk but compensated by using more butter Next time will wrap them in an all beef wiener
Paula
Friday 20th of November 2020
Trent,
High-5 for your brilliant substitution. Please let me know when you wrap a beef wiener inside these rolls. I will come and help you eat them.
Ju
Monday 19th of October 2020
Made these beauties this morning. Not only I didn’t have to hold back any amount of flour, I need to add 4 additional tbsps. Thanks to Paula’s note on how to know I’ve gotten the ‘perfect’ dough - stick to the wall of pan and pull away - I wouldn’t know what to do 😇😇😇
Paula
Monday 19th of October 2020
Hi Ju,
Sounds like you've got the hang of adjusting your dough! HIGH FIVE!
Vivian
Wednesday 26th of August 2020
Absolutely the best! I've made cheese buns before but nothing compared to these...is it the tangzhong method? You squeeze them in any direction and they spring right back. The mouth texture is so nice too. I'm now looking for a whole wheat recipe that uses the tangzhong method as well. Thank you for the recipe.
Vivian
Sunday 30th of August 2020
@Paula, I DID make a whole wheat loaf using tangzhong and it worked beautifully. Hallelujah! That was three days ago and the bread is still fresh, the texture like the white loaves and buns I've made. Such a neat technique...lucky to have found it on youtube: Japanese milk bread and your site too, of course. Thanks, Paula.
Paula
Wednesday 26th of August 2020
Yes. I think so. Makes a difference.
Alison McDonald
Saturday 23rd of May 2020
Best cheese buns ever! Way better than store bought!
Paula
Sunday 24th of May 2020
Hi Alison, So glad I'm not the only one who thinks so.