Cheesy Bread Rolls

Total Time:
3 hr 35 min
40 min
2 hr 5 min
50 min

12 rolls

  • 1/4 cup sugar
  • One 1/4-ounce packet active dry yeast
  • 1/4 cup warm water (about 110 degrees F)
  • 1 1/4 cups whole milk, at room temperature
  • 2 teaspoons fresh thyme, minced
  • 2 sticks (16 tablespoons) plus 2 tablespoons unsalted butter, melted and cooled
  • 2 large eggs, slightly beaten, plus 1 egg for egg wash
  • 2 1/2 teaspoons salt
  • 5 cups all-purpose flour, plus extra for kneading
  • 2 tablespoon olive oil
  • 3 cups grated sharp Cheddar cheese
  • Place the sugar and yeast in a large bowl or in the bowl of a stand mixer fitted with a dough hook. Pour in the warm water, stir, and allow the yeast to activate and bubble, 2 to 4 minutes. Add the milk, thyme, 2 sticks melted butter, 2 eggs and 2 teaspoons salt. Mix until combined. Slowly add the flour a little at a time and mix until a dough forms and starts to release itself from the sides of the bowl. Transfer the dough to a floured work surface and knead by hand for about 1 minute.

  • Coat a large bowl with 1 tablespoon olive oil. Transfer the dough to the bowl. Place a towel over the bowl and allow to rise in a warm place until the dough has doubled in size, 1 to 2 hours.

  • Preheat the oven to 200 degrees F. Coat a 9-by-13-inch baking dish with the remaining 1 tablespoon olive oil.

  • Flour a work surface and, using a rolling pin, roll out the dough into a rectangle roughly 18 by 24 inches. Brush the dough with the remaining 2 tablespoons melted butter, sprinkle on the remaining 1/2 teaspoon salt, and generously sprinkle with 2 cups of the grated Cheddar. Roll up the dough starting at the long side of the rectangle until it is one large log. Cut the log into 2-inch-thick pieces. Arrange the pieces tightly packed, side-by-side in the baking dish.

  • Bake for 30 minutes.

  • In a small bowl, whisk the remaining egg with one tablespoon of water.

  • Take the rolls out of the oven. Raise the heat to 350 degrees F. Brush the rolls with the egg wash and sprinkle on the remaining 1 cup Cheddar. Bake until the rolls are golden brown and the cheese is melted and slightly brown, 15 to 20 minutes.

  • Let rest for 5 minutes before serving.

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