Easy Cheddar Cheese Rolls
These soft, cheesy rolls are everything you want in a homemade bread — buttery, fluffy, and bursting with melted cheddar in every bite. Perfect as a side dish, breakfast treat, or snack, they come together easily with simple pantry ingredients.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp garlic powder (optional, for flavor)
- 1/4 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 3/4 cup milk (whole milk or buttermilk preferred; add more if needed)
Instructions:
- Preheat and prepare:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with butter or nonstick spray. This ensures your rolls don’t stick and bake evenly.
- Mix the dry ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
- Make sure the baking powder is well distributed — this gives the rolls their perfect rise.
- Cut in the butter:
- Add the cold cubed butter into the flour mixture. Using a pastry cutter, fork, or your fingertips, press and rub the butter into the flour until it forms a coarse, crumbly mixture.
- The key is to work quickly so the butter stays cold — this creates little steam pockets during baking that make your rolls light and flaky.
- Incorporate the cheese:
- Add the shredded cheddar cheese and mix gently with a spoon or your hands until evenly distributed throughout the flour mixture.
- Using freshly grated cheddar (rather than pre-shredded) gives a smoother melt and richer flavor.
- Add the milk:
- Gradually pour in the milk while stirring with a wooden spoon or spatula.
- The dough should come together into a soft, slightly sticky ball. If it feels too dry or crumbly, add a tablespoon of milk at a time until the dough holds together but isn’t wet.
- Form the rolls:
- Lightly flour your hands and pinch off small portions of dough (about the size of a golf ball).
- Gently roll them between your palms to form smooth balls and place them about 2 inches apart on the prepared baking sheet.
- If you prefer pull-apart style rolls, you can also drop spoonfuls of dough close together in a greased round cake pan.
- Bake the rolls:
- Place the tray on the middle rack of your oven and bake for 12–15 minutes, or until the tops are golden brown and the edges look crisp.
- To check for doneness, gently tap the bottom of one roll — it should sound slightly hollow.
- Optional finishing touch:
- While still warm, brush the tops with melted butter or a mix of butter and minced garlic for extra flavor and shine.
- Sprinkle a pinch of shredded cheddar or fresh herbs (like parsley or chives) on top for a gourmet finish.
- Cool and serve:
- Let the rolls cool for 5 minutes before serving to allow the cheese to set slightly.
- Serve warm with butter, honey, or alongside soups, chili, or breakfast eggs.
Pro Tips:
- Cold ingredients = flakier texture. Keep butter and milk chilled until right before mixing.
- Flavor upgrades: Try adding finely chopped jalapeños, bacon bits, or green onions to the dough.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in a warm oven for 5 minutes before serving.
- Freezing: Freeze unbaked rolls on a tray, then transfer to a bag. Bake straight from frozen, adding 2–3 minutes to the bake time.
