There’s nothing quite like the smell of fresh-baked bread filling the kitchen. And when that bread is topped with golden, bubbling cheddar cheese, you know something special is coming to the table. These cheddar cheese rolls are the perfect addition to any meal—soft and fluffy on the inside, with crisp, cheesy tops that make each bite a little indulgent.
Whether you’re making them to go alongside a bowl of soup, serving them at brunch, or simply craving warm, homemade bread with a cheesy twist, these rolls are surprisingly simple to make and absolutely worth it.
This recipe walks you through every step, from preparing the dough to that final golden bake. No advanced techniques are required, and you don’t even need a stand mixer—though it will save you a little time if you have one.
Why You’ll Love These Cheese Rolls
They’re made with everyday ingredients and no fancy equipment
Soft, pillowy texture with a rich cheesy crust on top
Perfect as a side dish or even a savory snack
Freezer-friendly and great for make-ahead meals
Can be customized with herbs, spices, or different cheese varieties
If you’re new to baking bread, this is an excellent place to start. And if you’re already experienced, you’ll love how quickly this recipe comes together.
Ingredients
For the dough
- 1 cup warm milk (between 105°F and 115°F or 40–46°C)
- 2¼ teaspoons active dry yeast (one standard packet)
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ¼ cup unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 3 cups all-purpose flour (plus extra for kneading and dusting)
For the topping
- 1½ cups freshly shredded sharp cheddar cheese
- 2 tablespoons melted unsalted butter (for brushing)
Tools You’ll Need
- Large mixing bowl
- Whisk or wooden spoon
- Pastry brush
- Rimmed baking sheet
- Wire rack
- Stand mixer with dough hook (optional)
How to Make Cheddar Cheese Rolls
Step 1: Activate the Yeast
Start by warming your milk until it reaches between 105°F and 115°F. Pour the milk into a large bowl and stir in the sugar. Sprinkle the yeast over the top and let it sit undisturbed for 5 to 10 minutes. The mixture should become foamy, indicating the yeast is alive and active. If it doesn’t foam, your yeast may be expired or the liquid too hot or too cold.
Step 2: Make the Dough
Once the yeast is active, add the melted butter, egg, and salt. Stir until combined. Begin adding the flour, about one cup at a time, stirring well between additions. A shaggy dough will start to form.
If using a stand mixer, attach the dough hook and knead the dough on low-medium speed for about 5 to 7 minutes. The dough should become smooth and elastic.
If working by hand, transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until the dough is soft, smooth, and slightly tacky to the touch but not sticky.
Step 3: First Rise
Lightly grease a clean bowl with oil or butter. Place the dough inside, turning it once to coat the surface and prevent drying out. Cover the bowl with plastic wrap or a clean kitchen towel and set it in a warm place. Let the dough rise for about 1 to 1½ hours, or until it has doubled in size.
Step 4: Shape the Rolls
Once the dough has risen, punch it down gently to release excess air. Divide the dough into 12 to 14 equal portions, depending on how large you want your rolls. Each piece should weigh around 60 to 70 grams if using a kitchen scale.
Shape each piece into a smooth ball and place them on a greased or parchment-lined baking sheet, leaving about 2 inches between each roll. If you prefer pull-apart style rolls, you can arrange them closer together so they touch during baking.
Cover the rolls loosely with a towel and let them rise again for 30 to 45 minutes, or until noticeably puffed.
Step 5: Prepare for Baking
About 15 minutes before the rolls finish their second rise, preheat your oven to 375°F (190°C). Melt the butter for brushing the tops of the rolls.
Step 6: Add the Cheese
Once the rolls are fully risen, brush the tops with melted butter using a pastry brush. Then, generously sprinkle shredded cheddar cheese on top of each roll. Make sure each roll is well covered for a flavorful cheesy crust once baked.
Step 7: Bake
Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. The rolls should be golden on top, with cheese melted and slightly crispy at the edges. The bottoms will be lightly browned, and the centers should be soft and fluffy.
Step 8: Cool and Serve
Remove the rolls from the oven and transfer them to a wire rack to cool slightly. Serve them warm, either on their own or with butter, soup, chili, or anything you’d like.
These rolls are best enjoyed fresh, but they can also be stored and reheated later.
Tips for Success
- Use freshly shredded cheddar rather than pre-packaged. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Make sure your milk is the right temperature. Too hot and it will kill the yeast; too cold and the yeast won’t activate properly.
- Let the dough rise in a warm, draft-free spot. A turned-off oven with the light on works well.
- Customize your butter topping with garlic powder, Italian seasoning, or finely chopped chives for added flavor.
- For even shaping, use a kitchen scale to divide the dough equally.
Storage and Reheating
Let leftover rolls cool completely, then store in an airtight container at room temperature for up to 2 days.
To freeze, wrap rolls individually in plastic wrap and place them in a freezer-safe bag. Reheat from frozen in a 350°F oven for 7 to 10 minutes, or until warmed through.
Final Thoughts
These cheddar cheese rolls are everything you want from homemade bread—soft, golden, flavorful, and versatile enough to serve with just about any meal. Whether you’re making them for a holiday dinner or just a quiet weekend brunch, they’re guaranteed to impress.
The simplicity of the dough combined with the richness of cheddar makes these rolls a repeat-worthy recipe for both beginner and experienced bakers. Once you try them, you’ll understand why one batch is never quite enough.