Best Bread Machine Cheese Buns: Based on a Grandkid Survey

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Sneak Preview: These Bread Machine Cheese Buns are a pillowy soft, and fluffy cheese-infused dinner roll (thanks to the Tangzhong technique) with a chewy, cheesy crust. Mix these in a bread machine, but you can make these rolls without one. See the recipe notes for details.

Piping hot cheese buns Pin

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My family thinks these Cheddar cheese buns are the best dinner rolls on the planet. They always win extra points with my youngest grandson. I wish you similar results.

Four Reasons To Try This Recipe

  1. Nothing beats unrolling hot-out-of-the-oven cheese rolls to find melty Cheddar cheese combined with soft, flaky homemade bread. Crispy cheese bits form where the cheese meets the pan. They bake up crunchy on the top, adding another layer of texture and taste.
  2. Eat these rolls with dinner or use them as slider buns with ham, turkey, or mini burgers to make sandwiches.
  3. The Tangzhong method is the secret to the fluffiness. If you don’t recognize that word, it’s the technique used to make Japanese Milk Bread or Hokkaido Milk Bread. Keep reading to find out more. (Don’t worry. It’s simple.)
  4. Make these rolls with your bread machine using the DOUGH cycle. No bread machine? No problem. Use a stand mixer or do everything by hand. See the recipe notes for details.

Are you curious about what else my family asks for? The following recipes are all popular: My Favorite Cinnamon Rolls, Bread Machine Monkey Bread: A Savory Version, and Crusty French Bread Mixed in a Bread Machine.

Happy Bakers Speak Up

“These cheese buns turn out absolutely wonderful. The recipe and instructions are so precise and easy to follow.
I also tried stuffing them with roasted red peppers and garlic butter along with a little bit of cheese and the result was delicious. My family just cannot keep their hands off of them.”
SHILPY



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 make them by hand with a wooden spoon. See the recipe notes for directions.



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 homemade bread’s texture, taste, and freshness window.

Baked Cheese Dinner Rolls in a pan. brushed with butter.Pin

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.

If you like the results of the Tangzhong technique, I also use the same method in these recipes: A Tangzhong Bread Machine Recipe for the BEST Dinner Rolls Ever and Terrific Tangzhong Cinnamon Rolls from your Bread Machine


Ingredients and Substitutions

  • FLOUR: The recipe calls for unbleached wheat flour. You can substitute bread flour, but you will probably need slightly less flour.
    If you want 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.
  • 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 1/4 teaspoon of active dry yeast to compensate 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. The milk does not need to be warmed. The friction of the bread machine paddles will warm the dough in a hurry.
  • BUTTER: Don’t fuss about setting the butter (or eggs) to warm up to room temperature.
    • Here’s a tip: 💡Chop refrigerated butter finely with a dinner knife using the butter wrapper as your working surface. Place the chopped butter into the pan with the other ingredients. The butter will melt into the dough at just the right time.
  • CHEESE: Mild Cheddar cheese is my first choice. It’s less greasy as it melts. Pick a semi-hard cheese if you want to try a different variety of cheese. Gouda, Swiss, or Pepper Jack come to mind. You could also mix in a hard cheese like grated Parmesan cheese.

Tips For Making Successful Cheddar Cheese Bread Rolls

1. Be hesitant to add more flour.

When this dough is perfectly kneaded and hydrated, the dough will stick to the side of the bread machine pan, then pull away cleanly. You may see dough underneath the paddle, and that’s OK. This dough will be smooth, supple, and tacky when touched. It should not be dry-looking or bouncing off the walls.

Environmental conditions (some beyond your control), flour characteristics, and user technique can create situations where you will need to add liquid or flour to make your dough j-u-s-t right.

The more experience you have, the less you will need to add extra flour. Experience is the best teacher when it comes to bread-making. Eventually, you can feel it in your bones when the dough needs adjustment.

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. (USA pans do not require this step.) Cheese can stick to the pan like glue.

3. Cut the dough into strips with a pizza cutter before making rolls.

It’s quick! Otherwise, use a large kitchen knife or a bench scraper.

4. A silicone baking mat is my preferred work surface when shaping the dough.

Throw it into the dishwasher when you’re done. Be careful when cutting the dough; don’t cut the mat by pressing too hard. I’ve been doing it for years without a problem.

5. Sprinkle a few shreds of cheese over the tops of the buns before you bake them.

They will look more enticing and also let people know what’s inside.

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Can I Make These Rolls Ahead of Time?

Yes. Make the dough, let it rise, and shape it 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 Assemble Bread Machine Cheese Buns

measuring and combining the Tangzhong milk and flour pastePin
Add 2 tablespoons of flour to ½ cup of milk in a microwave-safe container. Whisk until smooth.
making the paste in a microwavePin
Cook the flour and milk for 30-60 seconds on HIGH in a microwave. Stir briskly every 10 seconds after the first 30 seconds. Whisk briskly. Cook for another 10 seconds. Stir again. If your microwave is small or old, you may need to keep cooking in 10-second intervals until the mixture thickens.

Don’t worry about a few small lumps–they’ll come out in the wash. But if the paste cooks into a solid cake that is not stirrable, start over. (If you don’t have a microwave, heat the milk in a small saucepan over low heat. Whisk in flour and cook until the mixture gets thick.)

Adding the Tangzhong mixture to the bread pan.Pin
Add the remaining milk and whisk well. Pour the mixture into your bread machine pan.
adding remaining dough ingredients to the bread machine pan.Pin
Add the remaining liquids and dry ingredients into the bread machine pan in the order listed. (Do not add the cheese now.) Select the DOUGH cycle and press START.
What the dough should look like in the first minute of the kneading phase.Pin
During the first minute of the mixing and kneading phase, lift the lid to check that the paddles are engaged correctly and the dough is coming together into a ball.
The dough should be smooth and elastic at the end of the kneading phase.Pin
Recheck the dough about 12-15 minutes into the kneading phase.

The dough should be smooth and elastic. Watch the dough knead; it should stick to the side briefly, then pull away cleanly. The dough should be tacky and clean the pan. If yours doesn’t look like this, look at this post for instructions on fixing your dough. It’s not too late.

Dough has doubled in size inside the bread machine pan.Pin
The dough should double in volume at the end of the DOUGH cycle. If it has not risen enough, leave the dough in the pan until it does. Then, proceed to the next step.

How To Shape Cheese Buns By Hand

Pull the dough out the bread machine at the end of the DOUGH cycle.Pin
Pull the dough out of the pan onto a lightly floured surface.
dividing the dough into two equal parts.Pin
Compress the dough and shape it into a ball. Divide the ball into two equal portions. Shape each portion into another ball. Set one ball aside (covered).

I like to use a silicone mat because clean-up is easy. Shake it out in the sink and throw it in the dishwasher.

rectangle of dough ready to make rolls.Pin
Roll each portion into a 9 x 12-inch rectangle with a rolling pin.
Sprinkling cheese over the rectangle of dough with fingers.Pin
Sprinkle with 1 cup of shredded cheese. I like mild Cheddar cheese but feel free to substitute your favorite.
Cutting strips with a pizza cutter.Pin
Use a pizza cutter or large knife to cut the rectangle into eight strips.
rolling up the strips with your fingersPin
Roll each strip starting from an outside edge.
Rolls arrange in a circular pan and covered with a cheap shower cap.Pin
Place rolls into an eight or 9-inch pan in a spoke fashion. Cover loosely with a tea towel or a cheap shower cap.
raw cheese bread rolls (doubled in size) ready to bakePin
Place rolls in a warm place until they are almost doubled in size. (The rolls pictured above are ready to bake.) Sprinkle a little cheese on top.
Cheese rolls cooling on a wire rackPin
Bake in a preheated 375˚F (190˚C) oven for 12-15 minutes or until golden brown.

The internal temperature should reach 190˚F. Let the rolls cool on a wire rack to prevent soggy bottoms.


FAQ

Can I store baked rolls in the freezer?

Yes. Be sure to double-wrap them. Use within three weeks to a month for the best flavor.

Can I make these without cheese?

Absolutely. Often, I make one pan with cheese and one without. It’s easy to do since you will roll out two dough rectangles. If you like, coat one rectangle with melted butter instead of cheese. I’ve made one pan of cheese buns and one pan of cinnamon rolls.

Can I make this dough into a burger bun?

Yes. Instead of rolling the dough out thin, knead the cheese into the dough by hand. Portion the dough according to the size of buns you want. You can make sixteen small balls or eight large-size buns. Let them rise a final time. Smash the buns before baking so the rolls look like a burger bun. Bake as directed. Cut in half horizontally to use for sandwiches.

Parting thoughts: If you like these rolls as much as we do, the following recipes incorporate the Tangzhong technique: Tangzhong Cinnamon Rolls, and Japanese Milk Bread Dinner Rolls.

Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.


Cheddar Cheese Dinner rolls--still in the panPin
Yield: 16 rolls

Cheese Buns Recipe–Bread Machine

Fluffy cheese buns are light and fluffy dinner rolls with melty cheese on the inside and crusty cheese on the outside.
5 from 37 votes
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Video

Prep time: 45 minutes
Cook time: 15 minutes
Mixing & Rising Time: 2 hours 15 minutes
Total time: 3 hours 15 minutes

Ingredients
 

Tangzhong Paste

  • ½ cup (113 g) milk divided
  • 2 tablespoons (15 g) unbleached all-purpose flour

Dough

  • ½ cup (114 g) cool milk
  • Tangzhong paste from above
  • 1 large (50 g) egg
  • 1 tablespoon (14 g) heavy cream OR 1 egg yolk
  • 2 tablespoons (24 g) sugar granulated
  • teaspoon (7 g) salt table or sea salt
  • 4 tablespoons (56 g) butter cold, chopped
  • cups (330 g) unbleached all-purpose flour
  • 2 teaspoons (8 g) instant yeast
  • 2 cups (226 g) Cheddar cheese shredded (8 ounces)

Instructions

Making the Tangzhong Paste

  • Measure ½ cup (113 g) milk into a 2-cup microwave-safe measuring cup or Pyrex bowl. Whisk in 2 tablespoons (15 g) unbleached all-purpose flour Cook on High in a microwave for 45-60 seconds (microwaves vary) whisking every 15 seconds until thickened like pudding.

Dough

  • Add ½ cup (114 g) cool milk to the Tangzhong paste (cooked milk/flour mixture from above) and whisk energetically. It’s OK if there are still some lumps. They will disappear in the mixing process. Add to the bread machine pan.
  • Add 1 large (50 g) egg ,1 tablespoon (14 g) heavy cream OR 1 egg yolk, 2 tablespoons (24 g) sugar , 1¼ teaspoon (7 g) salt , 4 tablespoons (56 g) butter, 2¾ cups (330 g) unbleached all-purpose flour , and 2 teaspoons (8 g) instant yeast to the bread machine pan and select the DOUGH cycle. Press “Start.”
  • During the first minute, lift the lid to make sure the paddles are engaged and working correctly. Dough should start to clump and begin to form a ball.
  • Recheck 12-15 minutes later to ensure the dough is the correct consistency. It should stick to the side, then pull away cleanly. If the dough is too dry it may thump against the side of the pan or ride around freely on top of the post. Add milk one tablespoon at a time. If the dough is too wet, impossibly sticky and won’t pull away from the sides, add flour one tablespoon at a time. Give the dough time to absorb the flour or milk between each addition.
  • When the 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.
  • While the machine is doing all the hard work for you, grate the cheese so it has time to come to room temperature.

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 12 x 9-inch rectangle.
  • Evenly distribute half of 2 cups (226 g) Cheddar cheese over the top of the rectangle.
  • Divide into 4 equally-sized strips lengthwise, then divide each strip in half across the width. You should have 8 total strips. Roll each strip starting from the outside ends.
  • Place rolls into a greased (spray with Baker’s Joy for best results unless using USA pans) 8 or 9-inch pan in a spoke fashion.
  • Repeat the shaping instructions with the other half of the dough.
  • Cover the pans with tea towels or cheap shower caps 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 °F (190˚C) when you think the rolls are almost ready to bake.
  • Place rolls onto the middle shelf of your oven. Bake for 14-17 minutes or until golden brown and the internal temperature reaches 190˚F (88˚C).
  • 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 wire rack for another 10-15 minutes. Their tops should be up so their shape is not affected. 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. Then, using a dough hook, turn the speed to 2 or 3. 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 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. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Serving: 1roll | Calories: 194kcal | Carbohydrates: 21g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 306mg | Potassium: 79mg | Fiber: 1g | Sugar: 2g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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4.65 from 37 votes (32 ratings without comment)

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57 Comments

  1. Catherine G says:

    5 stars
    Made these today and they are amazing!! So soft and silky and smooth!!! So totally gonna keep this recipe!! Kept them in the loaf form and put garlic oil on top. Used sharp cheddar because that’s all I had… must make again. Thank you so much

    1. Hi Catherine,

      Thank you for taking the time to write. I’m so glad you like these as much as my family does. The garlic oil on top sounds fabulous!

  2. 5 stars
    Really liked these. they turned out great. I used sharp cheddar, but will make more trying other cheeses.
    If I wanted to add garlic or herbs, how much would you suggest I add?
    Thanks for this recipe.

    1. Hi Kerry,

      I would add garlic or herbs during the add-in phase of your bread machine.If your machine doesn’t have that feature, add it when you pull the dough out of the machine and knead it into the dough by hand. Thank you for the 5-star rating!

  3. 5 stars
    Just made these today to go along with homemade chicken orzo soup. Thanks again. Your directions are so easy to follow. Such a lovely soft dough to work with.

    1. Hi Lois,
      Your soup sounds wonderful!! Thanks for coming back to leave a rating and comment. Appreciate it.

  4. Hi, could these be made to the point of baking and then frozen? Defrost and bake when needed? They’d be perfect to make ahead for Christmas if I can.

    1. Hi Erin,

      I am not usually a fan of freezing dough or rolls ahead of time. Seems like they just aren’t as good and usually don’t rise as much. However, I decided to really test this with this specific recipe. The rolls are in the freezer as I write this. I’ll get them out of the freezer in about three days and see how they turn out. I’ll get back to you.

  5. Can you make these without a microwave?

    1. Hi Barry,
      Yes, you can make the Tangzhong mixture on top of the stove. Use low heat and stir often to avoid scorching. Hope you love them!

  6. Mary and Bob Hopley says:

    They are delicious and easy to make thanks

    1. Thanks so much for coming back to say so.

  7. These cheese buns turn out absolutely wonderful. The recipe and instructions are so precise and easy to follow.
    I also tried stuffing them with roasted red peppers and garlic butter along with a little bit of cheese and the result was delicious. My family just cannot keep their hands off of them.
    Thank you for all the wonderful recipes.

    1. Your idea to add roasted red peppers and garlic butter sounds wonderful! I want to try that myself. My grandkids go crazy for these rolls, so I’m not surprised that your family also loves them. Thanks so much for taking the time to share your variation.

  8. Patti Orr says:

    Your recipes and site are so appreciated. The pictures make it so easy to make and they always turn out perfectly. Thank you!

    1. Thank you Patti. Your kind words are motivating!

  9. Rita E Mallory says:

    I love your site,
    and the recipes, but why don’t the picture’s of the breads or rolls print out with recipe?
    I make my own loose leaf cookbooks of different things and a picture is always nice with the recipe.

    1. Rita,

      Well, Rita, you are the first person to ask for them. So I changed my settings to include the picture. Although you may not see the change right away, it should be there within 24 hours. Thank you for writing.

  10. These were fantastically fluffy. My family adored them!

    I did notice that some of the cheese would fall out when I rolled up each bun. Any ideas how to prevent the cheese loss?

    1. Hi Becky,

      Hmmm. Practice maybe? We actually love when the cheese falls out and gets brown and chewy or crunchy. Glad you liked the rolls.

  11. Pingback: Cheese Rolls Recipe - Sweet Cheese Rolls - Woman Scribbles
  12. Sandra Boone says:

    5 stars
    I was a bit skeptical about the method of adding some flour to the milk before the bread machine setup but I’m a believer now! These were the fluffiest rolls I’ve ever gotten! Hallelujah! This will be my new standby with or without the cheese.

  13. Gwynette in NWArkansas says:

    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!!

    1. 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.

    2. Gwynette in NWArkansas says:

      @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.

  14. 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

    1. 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.

  15. 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 😇😇😇

    1. Hi Ju,

      Sounds like you’ve got the hang of adjusting your dough! HIGH FIVE!

  16. 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.

    1. Yes. I think so. Makes a difference.

    2. @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.

      1. Way to go, Vivian. Wish we were neighbors so I could come over and help you eat it. Have a great week!

  17. Alison McDonald says:

    Best cheese buns ever! Way better than store bought!

    1. Hi Alison,
      So glad I’m not the only one who thinks so.

  18. VIVIAN SIMPKINS says:

    5 stars
    All my Thanksgiving guests gave these rolls rave reviews. They are to-die-for delicious.

  19. Can you make this recipe into a loaf of bread? If so how long would you bake it?

    1. Kathleen,
      The dough for these rolls is very soft so I wouldn’t advise it for a loaf of bread. paula

  20. If I don’t have a stand mixer, what do you recommend? Can I mix it all by hand?

    Also, I made these once before and they got too brown on top without being all the way cooked inside. What am I doing wrong?

    1. Hi Daneka,
      Yes, you can make these rolls by hand. It will be a little more work but should taste just as yummy. Not for sure why your rolls got too brown. Possibilities: Rack too close to top heating element. Move down. Your oven temperature could be calibrated or mistakenly runs too high. Have you checked it in awhile with an oven thermometer? If you continue to have a problem, set your timer for half way through baking time and cover loosely with foil to prevent further browning, if necessary. I frequently have to do this with loaves of bread but not with rolls. What kind of pan are you using? If using a lightweight aluminum pan or foil pan (cheap?), the rolls may not bake right and have a nice brown crust so they will get too brown on top while you are waiting for that to happen. Good luck! Glad you wrote. paula

  21. Doris McCoy says:

    I am thrilled with your instructions and recipes for rolls, the cheese rolls especially. The pictures are so real looking, you feel that you can pick up a roll and eat it.

    I am making a note of your website and will return to it often to see “What’s cooking.”

    Doris

  22. Just wanted to say I love your blog!! Keep up the good work! Your videos are awesome and now I can make perfect dinner rolls!! 🙂

    1. Thanks Jennifer,
      Glad to hear it!

  23. i’m going to make these at school for a practical i sure do hope they are winners and i can clearly see that they are already 🙂

    1. Hope they turn out for you. We totally love them! pr

  24. Donna Browning says:

    I just made these. They are wonderful and not too difficult to make. Thanks for sharing the recipe.

  25. so the flour that you use here is what kind? all purpose? or bread flour?

    1. I have used both successfully. I usually use all-purpose, unbleached just because it’s what I keep in the canister on the counter.

  26. These look wonderful! Cheese+bread=perfection! That’s all the math for today:)

  27. WOW! They were delicious!!!!!! We saved them to feed to our volunteer help on Saturday and everyone LOVED them! Thanks for thinking of us…and thanks for posting the recipe so that I can make them now too!

  28. The Dutch Baker's Daughter says:

    Wow! Your rolls are beautiful….and I love the little cheesy bits left over for the cook.

  29. Crystal's Cozy Kitchen says:

    Everything is better with cheese! These look so fluffy and delicious.

  30. Your blog makes me soooo hungry! These look delicious! I want some right now.

  31. Emma qins says:

    It looks very fantasitc.May be the best cheese rolls on the planet!

  32. These look fantastic and are a must do! Love them with the cheese! Thanks!

  33. Mmm… cheese and rolls – very comfort food-ish! They also look so light and fluffy. Must be the “baker”. Are these going on your Easter table? I’m planning on popovers… but maybe these might show up instead!