No meal is complete without soft, pillowy Cheddar and Rosemary Dinner Rolls on the table. The warm, rich and buttery flavors of traditional rolls are perfectly complimented by sharp cheddar and aromatic herbs. From the Preppy Kitchen cookbook.
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How to make cheddar and rosemary dinner rolls
Step 1: In a stand mixer, combine warm milk, yeast, and ¼ tsp sugar; let sit until foamy, about 5 minutes.
Add melted butter, eggs, and remaining ¼ cup sugar. Mix on low.
Add 2 cups flour and salt, mix until smooth. Switch to dough hook, add remaining 2¾ cups flour gradually, kneading until dough pulls away from bowl, about 12 minutes. Mix in cheese and rosemary for 1 minute.
Transfer to an oiled bowl, turn to coat, shape into a ball, and cover.
Step 2: Let rise in a warm spot until it doubles in size. That takes about 45 minutes.
Step 3: Butter a 9×13-inch baking pan and set aside. Turn the dough out onto a lightly floured surface. Cut into twelve equal pieces. Shape each piece into a ball and place in the prepared baking pan.
Step 4: Cover and let rise until doubled in size, about 30 to 45 minutes. Preheat the oven to 350°F.
Brush the tops of the rolls with the beaten egg.
Step 5: Bake for 25 minutes, until the tops are golden brown. Immediately brush the warm rolls with melted butter. Sprinkle with the flaky salt and rosemary. Let the rolls cool for 10 minutes before removing or serving.
Cheddar and Rosemary Dinner Rolls Recipe
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Equipment
Ingredients
- 1 cup whole milk warm 110°F to 120°F
- 2¼ teaspoon active dry yeast
- ¼ cup granulated sugar plus ¼ teaspoon for the yeast
- ½ cup unsalted butter 1 stick, melted, plus more for brushing
- 2 large eggs room temperature
- 4⅜ cups bread flour plus more for dusting
- 1 teaspoon Kosher salt
- 2 cups sharp white cheddar cheese shredded
- 1 tablespoon fresh rosemary minced, plus more for garnish
- 1/2 teaspoon vegetable oil
- 1 large egg beaten, for egg wash
- Flaky sea salt for garnish
Instructions
- In the bowl of a stand mixer, stir together the warm milk, yeast, and ¼ teaspoon of the sugar. Let the mixture stand until it’s very foamy, about 5 minutes.
- Add the melted butter, eggs, and the remaining ¼ cup sugar. Attach the paddle to the mixer and mix on low speed until mostly combined. Add 2 cups of the flour and the salt. Continue mixing on low speed until the mixture is fully combined and smooth, about I minute.
- Switch to the dough hook attachment and add the remaining 2¾ cups of four, ¼ cup at a time, kneading until a smooth dough ball forms and pulls away from the sides of the bowl, about 12 minutes. (The dough may still feel slightly sticky. Add a tablespoon of four as needed if the dough is too sticky and isn’t pulling away from the bowl.) Add the cheese and rosemary and mix just until well combined, about 1 minute.
- Coat a large bowl with the oil and transfer the dough to the bowl, turning to coat. Shape the dough into a ball, cover, and let rise in a warm spot until doubled in size, about 45 minutes.
- Butter a 9×13-inch baking pan and set aside.
- Turn the dough out onto a lightly floured surface. Cut into twelve equal pieces. Shape each piece into a ball and place in the prepared baking pan. Cover and let rise until doubled in size, about 30 to 45 minutes.
- Preheat the oven to 350°F.
- Brush the tops of the rolls with the beaten egg and bake for 25 minutes, until the tops are golden brown. Immediately brush the warm rolls with melted butter. Sprinkle with the flaky salt and rosemary. Let the rolls cool for 10 minutes before removing or serving.
Notes
- Fridge: Once cooled, store them in the fridge for up to 5-6 days.
- Freezer: For longer storage times, transfer them to a freezer-safe bag or container and keep them frozen for up to 3 months.
- Thaw: Thaw the rolls at room temperature for 1 hour before eating.
Nutrition
Recipe Tips
- Check the yeast: If your yeast has expired, the dough just won’t rise boos. Double-check the expiration date before starting. Also, if it doesn’t foam in the milk, it’s time to be replaced!
- Ingredient temperature: For the best results, make sure your eggs are at room temp, the butter is melted, and the milk is warm.
- Let it rise: Don’t rush the rise times as they’re essential for soft pillowy dinner rolls.
Serving suggestions
Serve them as a side dish with mains like Chicken Fried Steak, Salisbury Steak Skillet, Brown Sugar Lamb Chops, Meatloaf Recipe, or Italian Pot Roast.
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Ingredient Notes
- Cheese: You can swap in another cheese like mozzarella, Gouda, Pepper Jack, or Colby.
- Herbs: Instead of rosemary, try chives, basil, thyme, or parsley.
- Gluten-free: Swap the flour with a 1:1 gluten-free blend. Just note, the overall texture will be drier and slightly denser. Just keep that in mind.
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Hello,
Love all your recipes. If I use fresh yeast, how much do I use?
Loved this! We call them scones where I live and have them with tea.