Cheddar rolls are a delightful and versatile side dish that can be enjoyed with a variety of meals. They are soft and fluffy, with a slightly crispy exterior and a gooey, cheesy center. Cheddar rolls are perfect for any occasion, from casual get-togethers to holiday feasts. They can be served as an appetizer, side dish, or even as a main course. Whether you are a seasoned baker or a novice cook, you can find a cheddar roll recipe that is sure to please your taste buds.
Let's cook with our recipes!
CHEDDAR BEER BREAD ROLLS
These cheesy rolls pack a lot of flavor considering their short ingredient list. Thanks to the beer, they're also especially light and fluffy, taking any meal to the next level. But they're also perfect all on their own, slathered with butter.
Provided by Erin Jeanne McDowell
Categories snack, breads, side dish
Time 25m
Yield 12 rolls
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons softened butter, honey and beer. Mix on low speed for 4 minutes. The dough should come together around the dough hook. Increase speed to medium and continue to mix for 2 minutes more, occasionally stopping to scrape the dough from the hook. Add 1 cup/115 grams of the Cheddar cheese and mix until incorporated, 30 seconds to 1 minute.
- Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let rise until nearly double in size, about 1 hour.
- Lightly grease a 9-by-13-inch pan. Tip the dough out onto a lightly floured surface and divide into 12 even pieces. Gently round each piece of dough into a ball, and place into the prepared pan. (The rolls may not touch now, but they will fill in the gaps when they rise and bake.)
- Cover the pan with plastic wrap and let the rolls rise for 35 to 45 minutes, until they look visibly puffy. Toward the end of rise time, heat the oven to 400 degrees. Brush the rolls with 2 tablespoons melted butter, and top each roll with 1 tablespoon of the remaining white Cheddar, being careful to keep the cheese away from the edges of the pan.
- Bake the rolls until golden brown, and the cheese on top is melted and browned (the rolls should have an internal temperature of 190 degrees), 17 to 22 minutes. Let cool at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 320 milligrams, Sugar 6 grams, TransFat 0 grams
CHEDDAR-SQUASH CLOVERLEAF ROLLS
My rolls started out as a basic bread recipe, and I adapted it to our tastes. They're perfect with a meal anytime, especially in fall. Although our son-in-law (we have two grown kids) can't stand squash, he loves these! —DeDe Waldmann, Monona, Wisconsin
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve sugar in water. Sprinkle the yeast over the water and stir gently. Let stand until light and foamy. Stir in milk, 3 tablespoons butter, salt, squash and cheese. Add enough flour to form a soft dough. , Turn out onto a lightly floured surface; knead until the dough is no longer sticky, about 5 minutes. Form into a ball and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, lightly grease 24 muffin cups. Punch down dough. Break off small portions and roll into 1-in. balls. Put 3 balls into each cup. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush tops of rolls with remaining butter; sprinkle with sesame seeds if desired. Bake at 375° for 16-18 minutes or until golden. Serve warm.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 145mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
CHEDDAR PAN ROLLS
Thanks to the cheesy dough, these rich cheddar rolls have a gorgeous golden color and fabulous flavor. -Esther Current, Kitchener, Ontario
Provided by Taste of Home
Time 50m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 96 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 250mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.
CHEDDAR ROLLS
These unique rolls are easy-cheesy. The tomato sauce adds a bit of tang and turns the dough an orange color. I use my heavy-duty electric mixer for this, so I don't have to knead it by hand. Also, with the extra yeast, dough can be refrigerated for up to 24 hours before forming and baking.
Provided by MOLLYSMAMA
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h50m
Yield 24
Number Of Ingredients 13
Steps:
- Heat the butter in a skillet over medium-low heat; stir in the onion, and cook until translucent, about 5 minutes. Pour in the water and tomato sauce, stir to combine, and bring the mixture to lukewarm temperature, about 110 degrees F/45 degrees C).
- Combine 1 cup of flour, sugar, salt, and yeast in the work bowl of a stand mixer, and pour the tomato sauce mixture into the bowl. Mix on low for 2 minutes to make a loose spongy dough, then beat in 1 egg and 1 more cup of flour. Beat for 2 minutes on high speed to develop the gluten, and stir in the remaining 2 cups of flour. Let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes).
- Lightly spray or wipe the top of the dough with vegetable oil, cover the mixer bowl with a cloth, and let the dough rise until doubled, about 2 hours.
- Punch down the dough, cut it in half, and place one half on a floured work surface. Cover the other piece of dough with a cloth to prevent drying out. Roll the first piece of dough out into a rectangle about 9x12 inches, and cut the rectangle into 12 squares about 3 inches on a side.
- Grease a baking sheet, or line with parchment paper. Place about 2 teaspoons of shredded Cheddar cheese in the center of each square, and fold the squares into triangles, enclosing the filling. Pinch the edges tightly closed, and place filled rolls on the prepared baking sheet while you fill the rest. Repeat with the other piece of dough, to make about 24 rolls. Cover the rolls with a cloth, and let stand until doubled, about 1 hour.
- Preheat an oven to 375 degrees F (190 degrees C). Beat 1 egg in a bowl with 1 teaspoon of water, and set aside.
- Brush each roll with the egg wash, and bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.
Nutrition Facts : Calories 164.4 calories, Carbohydrate 18.2 g, Cholesterol 35.6 mg, Fat 7.7 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 4.6 g, Sodium 287.2 mg, Sugar 1.7 g
JUMBO JALAPENO CHEDDAR ROLLS
Add some excitement to your buffet with these colorful rolls. The cheddar cheese and jalapeno flavors are mild, but everyone loves the zesty taste. -Linda Foreman, Locust Grove, Oklahoma
Provided by Taste of Home
Time 55m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, dissolve yeast and sugar in warm milk. Add the eggs, salt and 4 cups flour. Beat on medium speed for 3 minutes. Add cheese and jalapeno. Stir in enough remaining flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a roll. Place 3-in. apart on lightly greased baking sheets. Cover and let rise until doubled, about 30 minutes. , Combine egg and water; brush over rolls. Bake at 375° for 16-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 368 calories, Fat 9g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 542mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
JALAPENO-CHEDDAR ROLLS
Sharp cheddar cheese and piquant jalapeno stud these soft, fluffy dinner rolls. Martha made this recipe on episode 606 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 rolls
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add the jalapeno and 1/4 teaspoon coarse salt, and cook, stirring, until just tender, 4 to 5 minutes. Transfer to a plate to cool to room temperature.
- Sprinkle yeast and 1 1/2 teaspoons sugar over warm water in a small bowl, and whisk to combine. Let stand until foamy, about 5 minutes.
- In bowl of standing mixer fitted with a dough hook, whisk together 3 1/4 cups flour and remaining 1 tablespoon sugar and 1 1/2 teaspoons coarse salt. With mixer on low speed, add yeast mixture, warm milk, and egg. Increase speed to medium and mix until dough comes together, scraping down sides of bowl as necessary. If dough does not come together, add more flour, 1 tablespoon at a time and up to 1/4 cup.
- Continue kneading dough on medium speed for 10 minutes. Knead in 4 tablespoons butter until incorporated and dough is smooth, 5 to 8 minutes. (Dough may come apart before coming back together.) Add cooled jalapeno, and knead until just combined.
- Meanwhile, butter a large bowl. Turn dough onto a lightly floured work surface and shape into a ball. Transfer dough to the prepared bowl, turning dough to coat. Cover lightly with plastic wrap coated with cooking spray and let stand at room temperature until doubled in bulk, 45 to 60 minutes. Place dough, topside down, on a lightly floured work surface to deflate. Shape into a ball and return to same bowl, repeating the covering and rising process until again doubled in bulk, 45 to 60 minutes.
- Meanwhile, butter two 6-cup jumbo muffin tins. Place dough, topside down, on a lightly floured work surface to deflate. Pat dough into a 7-inch square. Fold bottom edge two thirds of the way up, and fold again so that the top edge meets the bottom edge as you would a business letter. Cut the dough in half crosswise with a bench scraper.
- On a lightly floured surface, roll out half of the dough to a 7-by-13-inch rectangle, arranging long side parallel to edge of work surface. Using an offset spatula, spread 2 tablespoons butter evenly on top. Sprinkle with half of the cheese and press to adhere.
- Cut dough into 6 lengthwise strips. Stack three strips on top of each other, cheese side up, for two stacks. Cut stacks crosswise into thirds. Transfer each stack to prepared cups, cut edges up and shaping to fit.
- Cover tins with plastic wrap coated with cooking spray. Let stand in a warm place until dough just reaches the edge of the muffin cups, and when gently pressed with a fingertip, an indentation should remain, 45 to 60 minutes.
- Preheat oven to 425 degrees (or 400 degrees for a convection oven) with rack positioned in center. Remove plastic wrap and transfer tins to oven. Bake until golden brown and an instant-read thermometer registers 190 degrees when inserted in center of a roll, about 15 minutes; if browning too quickly, tent with foil.
- Transfer to wire rack to cool slightly; turn out rolls. Brush tops with butter, sprinkle with flaky salt, if using, and let cool slightly more.
CHEDDAR POTATO ROLLS
Provided by Food Network Kitchen
Categories side-dish
Time 3h30m
Yield 24 rolls
Number Of Ingredients 10
Steps:
- Combine 1 cup warm water (105 degrees F to 110 degrees F) and the yeast in a medium bowl; let sit until foamy, about 5 minutes. Sift 1 1/2 cups flour over the yeast; stir until mostly smooth. Cover with plastic wrap and set aside in a warm place until doubled in size with large bubbles on the surface, 20 to 30 minutes.
- Meanwhile, prick the potato all over with a fork; microwave until tender, 8 to 10 minutes. Let cool, then peel the potato and grate on the large holes of a box grater. Combine 1 stick butter, the sugar, salt and mustard powder in a stand mixer; beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and grated potato until combined, then beat in the yeast mixture and 1 1/2 cups cheddar until incorporated. Reduce the mixer speed to low and gradually beat in the remaining 2 1/2 cups flour until the dough starts coming together in a soft, sticky ball. (You may not need all of the flour.) Gather into a loose ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Turn the dough out onto a lightly floured surface and divide into 24 pieces. Shape each piece into a ball, dusting with flour as needed, and arrange in the baking dish, slightly touching. Set aside until the rolls are lightly puffed, about 20 minutes.
- Lightly oil a sheet of foil and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the remaining 2 tablespoons butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving.
CHEDDAR AND ONION RYE ROLLS
From the Culinary Institute of America! Here's what they say,"Serve these rolls slightly warmed to bring out the great taste of cheese and onions. Make a double batch of rolls so that you can tuck some away in the freezer. Then you can just grab one or two on your way out the door to enjoy on your drive or at your desk." I hope you enjoy! :) Plan for about 1 hour and 45 minutes rising time.
Provided by Sharon123
Categories Breads
Time 48m
Yield 20 rolls
Number Of Ingredients 10
Steps:
- Place the yeast and water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes.
- Add the bread and rye flours, sugar, molasses, oil, and salt. Mix the ingredients together on low speed using the dough hook just until the dough begins to come together (it will look a little rough), about 4 minutes. Increase the speed to medium-high and mix until the dough is smooth, 2 more minutes. Add the cheese and onion and continue to mix on medium speed until the cheese and onions are evenly distributed throughout the dough, about 1 minute.
- Turn the dough onto a lightly floured surface. Knead by hand until the cheese and onions are completely worked into the dough. (The dough will feel rather tight.) Gather it into a smooth ball. Place in a lightly greased bowl, cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about 1 hour.
- Fold the dough gently over on itself in three or four places, turn the dough out onto a lightly floured work surface, and cut it into 20 equal pieces. Cover the pieces and let them rest until nice and relaxed, about 15 minutes.
- Preheat the oven to 425ºF. Line 2 baking sheets with parchment paper or grease lightly.
- Round each piece of dough into a smooth ball and place in even rows on the prepared baking sheets. Cover and let rise until the dough springs back when lightly touched but does not collapse, 30 minutes.
- Make a small slit down the center of each roll with a very sharp paring knife or a razor blade. Dust the tops of the rolls lightly with rye flour, if desired.
- Bake until the rolls have a golden brown crust and sound hollow when thumped on the bottom, 15-18 minutes. Cool completely on racks before serving. Enjoy!
BROCCOLI-CHEDDAR BEEF ROLLS
My grandma's recipe for beef rolls is easy to change up. Load them with ham, veggies, even olives. While they bake, I whip up au jus for dipping. -Kent Call, Riverside, Utah
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat to 325°. In a large skillet, cook and crumble beef with broccoli and onion over medium heat until no longer pink, 4-6 minutes. Stir in salt and pepper., Cut one-third off the top of each roll; discard or save for another use. Hollow out bottoms, leaving 1/2-in.-thick shells; place on a baking sheet., Tear bread removed from centers into 1/2-in. pieces and place in a bowl. Stir in 1-1/2 cups cheese and beef mixture. Spoon into bread shells. Sprinkle with remaining cheese. Bake until heated through and cheese is melted, 10-15 minutes.
Nutrition Facts : Calories 394 calories, Fat 18g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 783mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
POTATO CHEDDAR ROLLS
Steps:
- In bowl of a large (5-quart) standing electric mixer fitted with paddle attachment stir together water, milk, sugar, and yeast and let mixture stand until creamy, about 5 minutes. While yeast is proofing, in a small saucepan melt butter over moderate heat and cool slightly. Stir salt, garlic powder, 3 tablespoons melted butter, and 2 cups Cheddar into yeast mixture. Leaving skins on potatoes, coarsely shred enough potatoes on large holes of a 4-sided grater to measure 2 cups and immediately stir shredded potatoes into yeast mixture.
- Add 2 cups flour, 1 cup at a time, to yeast mixture, beating after each addition until incorporated. Attach dough hook to mixer and butter hook. Beat in 2 more cups flour, 1 cup at a time, and enough remaining flour, a little at a time, for dough to begin to clean side of bowl and beat dough on medium speed 8 minutes. Turn dough out onto a lightly floured surface and if necessary knead in enough of the remaining flour to form a soft but not sticky dough. Oil a large bowl and add dough, turning it to coat. Let dough rise, covered with plastic wrap, at room temperature until doubled in bulk, about 1 hour.
- Butter a 13 x 9 x 2-inch metal baking pan. Punch down dough and turn out onto a work surface. Cut dough into 24 pieces and roll each piece into a ball. Arrange balls in pan, touching each other. Heat remaining 2 tablespoons melted butter until warm and brush over tops of rolls. Sprinkle rolls evenly with cornmeal. Let rolls rise, loosely covered with plastic wrap, at room temperature until almost doubled in bulk, about 45 minutes.
- While rolls are rising, preheat oven to 400°F. With a razor blade or sharp knife make a shallow slash in top of each roll and bake in middle of oven 10 minutes. Reduce temperature to 375°F. and sprinkle rolls evenly with remaining cup Cheddar. Continue to bake rolls until tops are golden brown and crisp and rolls are cooked through, 25 to 30 minutes. If necessary, loosely cover rolls with foil during last 5 minutes of baking to keep from becoming too dark. Rolls may be made 1 day ahead and cooled completely before being wrapped in foil and kept at room temperature. Serve rolls warm or at room temperature.
MEAN CHEF'S CHEDDAR CHEESE POTATO ROLLS
Make and share this Mean Chef's Cheddar Cheese Potato Rolls recipe from Food.com.
Provided by Greffete
Categories Yeast Breads
Time 1h25m
Yield 12-16 rolls
Number Of Ingredients 12
Steps:
- Lightly oil mixing bowl and dough hook to prevent dough from sticking.
- In mixing bowl, whisk together water, milk or half and half, sugar, salt, yeast, shortening and hot sauce.
- Stir to dissolve salt and sugar.
- Stir in grated potatoes and 1 1/2 cups of the cheese and enough of the flour to make a soft dough.
- When you can no longer mix by hand, begin kneading or remove dough to a mixer and knead 8 minutes.
- Turn dough out onto a lightly floured board and knead by hand about 2 minutes to smooth.
- Cover with a tea towel and let rest 15 minutes.
- Divide dough into roll-sized mounds, about 12-16, depending on size desired.
- Form into ovals and place on a baking sheet.
- Brush with melted butter and sprinkle tops lightly with cornmeal.
- Place baking sheet in a large, drawstring plastic bag and let rolls rise 30 minutes.
- Pre-heat oven to 400 degrees F.
- Make a shallow slash on top of each roll.
- Bake for 15 minutes, then reduce heat to 375°F.
- and sprinkle remaining 1/2 cup of cheese on top of bread.
- Bake another 10 minutes or until rolls are nicely browned and cheese is melted.
TWISTED CHEDDAR ROLLS
Make and share this Twisted Cheddar Rolls recipe from Food.com.
Provided by Julie Bs Hive
Categories Breads
Time 25m
Yield 8 rolls
Number Of Ingredients 8
Steps:
- Separate crescent roll dough into eight rectangles. press seams to seal. Combine cheese and onions; spoon about 3 rounded tablespoonsfuls lengthwise down the center of each rectangle to within 1/4 inch of each end. Fold dough in half lengthwise and firmly press edges together to form a seal. Twist each strip 4-5 times then bring ends together to form a ring. Pinch to seal. Place on a greased baking sheet.
- In a small bowl, beat egg and water. Brush over dough. Combine the sesame seeds, garlic salt and parsley and sprinkle over rings.
- Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Serve warm.
- Jane Birch, Edison NJ.
TWISTER CHEDDAR ROLLS
As flaky as homemade puff pastry, these buttery rolls bring compliments every time I serve them. Because they start with convenient refrigerated crescents, the mouthwatering treats couldn't be quicker or easier for busy holiday cooks!
Provided by Taste of Home
Time 35m
Yield 8 rolls.
Number Of Ingredients 8
Steps:
- Separate crescent roll dough into eight rectangles; press seams to seal. Combine cheese and onions; spoon about 3 rounded tablespoonfuls lengthwise down the center of each rectangle to within 1/4 in. of each end. Fold dough in half lengthwise; firmly press edges to seal. Twist each strip four to five times. Bring ends together to form a ring; pinch to seal. Place on a greased baking sheet., In a small bowl, beat egg and water. Brush over dough. Combine the sesame seeds, garlic salt and parsley; sprinkle over rings. , Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Serve warm.
Nutrition Facts : Calories 200 calories, Fat 13g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 472mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.
CHEDDAR-BACON SWIRLED ROLLS
I let the bread machine do the work to make these homemade rolls. Swirls of onion and bacon in a rich potato-cheddar dough make for an extra special bread basket. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 1h
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add cheese., While dough is processing, prepare filling. In a large skillet, cook the onion, salt and pepper in butter over medium heat until onion is tender and translucent (do not brown). Stir in bacon bits. Remove from the heat. Cool., When cycle is completed, turn dough onto a lightly floured surface. Roll into a 12x8-in. rectangle. Spread onion mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Cut into 9 rolls. Place cut side up in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts :
Tips:
- For a crispy crust, brush the tops of the rolls with melted butter before baking.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- To make sure your rolls are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
- Serve the rolls warm with your favorite soup or stew.
Conclusion:
Cheddar rolls are a delicious and versatile side dish that can be enjoyed with a variety of meals. They're also a great way to use up leftover cheddar cheese. With just a few simple ingredients, you can make a batch of cheddar rolls that will be sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love