These Cheddar Dinner Rolls have a soft and fluffy texture with rich cheddar cheese flavor. These easy pan rolls are the perfect addition to any meal.
For another delicious make from scratch dinner roll recipe, check out my Sweet Potato Rolls.
Making rolls from scratch doesn’t have to be a difficult process. This easy Cheddar Dinner Roll recipe calls for instant yeast which makes them less fussy than regular yeast roll recipes. If you want homemade rolls on your Thanksgiving menu, less fussy is definitely a bonus. The last thing we need are side dishes that stress us out on the big day!
You don’t even need to get your stand mixer dirty. You’ll just need a mixing bowl and wooden spoon for this recipe.
A little shredded cheddar cheese adds flavor and creates a gorgeous golden hue as the rolls bake. Leftovers are delicious stuffed with leftover turkey or ham or for dipping into a big bowl of soup or chili.
Table of contents
Ingredient Notes
Dry ingredients: All-purpose flour, granulated sugar, salt, and rapid rise instant yeast.
Wet ingredients: Butter and either 2% or whole milk.
Cheese: Shredded sharp cheddar cheese.
Egg: The rolls are brushed with a lightly beaten egg before baking to enhance their golden hue.
Easy Rapid Rise Yeast Rolls
Rapid rise yeast speeds up the bread baking process by allowing you to skip the step of proofing (dissolving) the yeast in warm liquid prior to mixing it with the dry ingredients. Instead, the yeast is added directly to the dry ingredients, saving a little time and effort. And just like the name implies, rapid rise yeast will make your dough rise much more quickly than regular active dry yeast.
Different brands will call this quick acting yeast by different names. Rapid rise yeast, instant yeast, or quick rise yeast are all one and the same.
How to Make Cheddar Dinner Rolls
- In a large bowl, combine 1 cup of the flour, the sugar, salt and yeast.
- In a small saucepan, melt the butter, then add the milk and warm the mixture until it reaches 120- to 130 degrees F. when tested with an instant read thermometer.
- Add the warm milk mixture to the dry ingredients, and mix with a wooden spoon until smooth.
- Stir in the cheese and ½ cup flour.
- Start adding the remaining flour, in small increments.
- Add only as much flour as you need to make a soft, sticky dough. You may not need full amount.
- Cover the bowl with a clean kitchen towel and let rise in a warm place until nearly doubled, about 45 minutes.
- Once the dough has nearly doubled in size, punch it down by pressing down into it with your fist, to deflate it.
- Use a bench scraper or sharp knife to cut the dough in half.
- Then, cut each half in half again for 4 pieces. Then, cut each quarter into 3 even sized pieces for a total of 12.
- Use your hands to shape the dough into neat balls and place them in a circular pattern in a greased 9-inch round baking dish (like a metal cake pan), leaving a little space in between the rolls.
- Cover with a clean kitchen towel and let the rolls rise in a warm place until nearly doubled in size, about 30 minutes. Using a pastry brush, gently brush the rolls to lightly coat with them with beaten egg. Bake in a preheated 375 degrees F oven for 12 to 15 minutes or until golden brown.
Variations
Cheese: Feel free to experiment with different types of cheese. Shredded white cheddar, pepper jack, Swiss, or gouda would all add great flavor. Sprinkle rolls with some shredded Parmesan after coating with the egg and before baking.
Herbs: Stir in a little dried or fresh minced herbs. Italian seasoning, rosemary, or thyme would be nice in these rolls.
Garlic: Add 1 teaspoon garlic powder to the dry ingredients to enhance the rolls with garlic flavor.
Salt: Brush top of rolls with butter after baking and sprinkle with flaky sea salt.
Tips for the Best Cheddar Dinner Rolls
Fresh yeast: Check the expiration date on your yeast before beginning. Yeast typically has a shelf life of one to two years but sometimes we buy these types of ingredients over the holidays and don’t realize they’ve expired the next time we go to use them.
Use a thermometer: The key to any yeast bread recipe is ensuring the temperature of the liquid added to the yeast is in the range of 120- to 130 degrees F. when tested with an instant read thermometer. In this range, the liquid will do it’s job to activate the yeast properly. An inexpensive meat thermometer will do the trick.
Amount of flour: A lot of variables can affect the moisture of yeast dough so never add the entire amount of flour all at once. Instead, add it in small increments and stop when you have a dough that holds together but is still soft and sticky.
Brush lightly: Use a light hand when brushing the risen rolls with the beaten egg to avoid deflating the dough.
Browning: The addition of cheese enhances the browning of these rolls. If they are browning more than you’d like, lightly lay a sheet of aluminum foil over the pan towards the end of the baking time.
Big batch: This recipe can be doubled and baked in two 9-inch round pans to be sure you’ll have plenty for leftover sandwiches the next day.
Storage Tips
Store leftover rolls in an airtight container, like a zippered plastic storage bag, and store at room temperature.
More Yeast Bread Recipes
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Cheddar Dinner Rolls
Ingredients
- 2 to 2 ¼ cups all-purpose flour, divided and as needed
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- ¼ ounce package rapid rise instant yeast
- 1 tablespoon butter
- 1 cup 2% or whole milk
- 1 cup shredded sharp cheddar cheese
- 1 large egg, beaten
Instructions
- In a large bowl, combine 1 cup flour, sugar, salt and yeast.
- In a small saucepan, melt the butter over LOW heat. Add the milk and warm until it reaches 120- to 130 degrees F. when tested with an instant read thermometer. Remove from the heat, add to the dry ingredients, and mix with a wooden spoon until smooth.
- Stir in the cheese and ½ cup flour. Add just enough of the remaining flour, in small increments, to make a soft, sticky dough (you may not need full amount). Cover the bowl with a clean kitchen towel and let rise in a warm place until nearly doubled, about 45 minutes (dough will be soft).
- Meanwhile, grease a 9-inch round baking pan (like a metal cake pan) with softened butter or nonstick cooking spray.
- Punch the dough down and with lightly floured hands, shape it into 12 even-sized balls. Tip for even sized rolls – use a bench scraper to cut dough in half and then cut each half in half again for 4 pieces. Then use your hands to shape 3 balls out of each quarter for 12 rolls. Place in a circular pattern in the baking pan, leaving a little space in between the rolls. Cover and let rise in a warm place until nearly doubled, about 30 minutes.
- Using a pastry brush, gently brush the rolls to lightly coat with the beaten egg. Bake at 375 degrees F for 12 to 15 minutes or until golden brown. If getting too brown, tent lightly with foil towards the end of the baking time.
- Allow to cool in pan for about 5 minutes then serve warm.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Adapted from Taste of Home
Every. Single. Time. I’ve tried to make yeast rolls they’ve come out like hockey pucks, BUT NOT THESE! Wonderfully clear and succinct instructions. No extra info where not needed. At the end of the process I had beautiful, fluffy, savory rolls that exactly fit the image in my mind of what I was trying to achieve.
My only question is if I wasn’t to freeze any should I do that after I form into balls? Will the second rise happen as usual once they warm up?
Fantastic! So glad you’re enjoying the recipe. And, yes, you’re exactly right. The ideal time to freeze yeast dough is after the 1st rise and after the rolls been formed. The yeast should still be active enough to rise again after they thaw. Thanks so much for your comment and rating. 🙂