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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When it comes to breadmaking, the process can be lengthy, sometimes requiring days to create the perfect loaf. But today, I’m sharing these cheddar and rosemary dinner rolls made in a pan! They’re my quick and easy answer when my family is in the mood for bread!
Let me tell you, these rolls are tender, rich, and bursting with savory flavors. They’re perfect for pairing with proteins and mopping up leftovers. Serve them at your next family gathering or potluck, and everyone will be dying for the recipe!Why You Will Love ThemThese rolls come from my dear friend John Kanell’s cookbook Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures which is filled with so many incredible recipes. I seriously had the biggest problem deciding which one of the recipes to make. But everyone loves bread! It is so comforting. Each bite of these pillowy dinner rolls is just perfection. You must check out his book and grab a copy because it is so wonderful.
What are dinner rolls?
Dinner rolls are small, individually-baked loaves typically served before or alongside the main course. They’re best kept warm in a cloth-lined basket so the butter melts perfectly as it spreads across the bread. The smell of a freshly opened dinner roll combined with creamy butter is to die for!
While a classic dinner roll is delicious, I always like to put a spin on things! In this recipe, I added fresh rosemary and sharp cheddar cheese for a savory kick. Each bite is soft, subtly sweet, and umami-rich. Pop them in the oven and wait as your house starts smelling like a little piece of heaven, y’all!
Ingredients
- Whole milk: In order to activate the yeast, warm your milk to 110-120 degrees F. You can also use water, but I prefer the rich, creamy, consistency of whole milk.
- Active dry yeast: This is what gives rise to the rolls, making them light and pillowy. Unlike instant yeast, active dry yeast must be activated in warm liquid (water or milk) before adding the dry ingredients.
- Granulated sugar: To feed the yeast and add a touch of sweetness to the rolls, balancing out the savory flavors of rosemary and cheddar.
- Unsalted butter: Results in a rich, tender dinner roll texture that is out-of-this-world delicious. Since we’ll already be adding salt, remember to use unsalted butter for better control over the final flavor.
- Eggs: The eggs act as stabilizers in the rolls, giving them structure and lift. Make sure they are at room temperature before starting the biscuits.
- Bread flour: I use bread flour for these biscuits, but you use all-purpose flour for a softer texture, whole wheat flour for a healthier option, or even a 1:1 gluten-free flour blend.
- Salt: Kosher salt to add flavor to the dough, and flaky sea salt for the perfect finishing touch.
- Cheddar cheese: Provides bursts of savory, umami-rich notes all throughout the rolls. I recommend sharp white cheddar cheese, but any meltable cheese shreds will work here.
- Rosemary: Fresh rosemary adds a perfectly savory, herbaceous pop of flavor and color. No fresh rosemary on hand? Substitute dried rosemary, but reduce the amount added.
- Vegetable oil: To coat the bowl and dough during the rising period. I suggest a neutral vegetable oil like avocado or canola oil.
How to make cheddar and rosemary dinner rolls
Step 1: Activate the yeast
In the bowl of a stand mixer, combine the warm milk, active dry yeast, and ¼ teaspoon of sugar. Leave the mixture until it’s very foamy (bloomed), which takes 5-10 minutes.
Step 2: Mix the dough
Add the melted butter, room-temperature eggs, and the remaining sugar. Mix on low speed with the paddle attachment until just combined. Add a few cups of flour and kosher salt, then keep mixing on low until the texture is smooth.
Step 3: Knead the dough
Swap out the paddle for the dough hook attachment, then gradually add the remaining flour. Knead the mixture until it forms a smooth and elastic ball that pulls away from the sides of the bowl. Add a little flour if the dough is too sticky and not pulling away from the bowl.
Step 4: Add the seasonings
Add the shredded cheese and rosemary, and mix both into the dough until combined, then shut the mixer off and remove the dough ball.
Step 5: Let the dough rise
Grease a large, clean bowl with oil and transfer the dough into it, rubbing some oil on the dough as well. Shape the dough into a ball, cover it, and let it rise in a warm spot until it doubles in size, which may take around 45-60 minutes depending on where you live.
Step 6: Roll the pieces
Once it has doubled in size, turn the dough out onto a lightly floured surface and divide it evenly into 12 pieces. Roll each one into a ball and place it in a greased 9×13-inch baking pan. Cover the rolls, letting them proof for another 30-45 minutes, or until doubled in size.
Step 7: Bake the rolls
Preheat your oven to 350 degrees F, then brush the tops of the rolls with a beaten egg mixture. Bake them for 25 minutes, or until the tops appear golden brown. Remove the rolls from the oven, brush them with melted butter, and sprinkle flaky salt and rosemary on top before serving.
Serving suggestions
Cheddar and rosemary dinner rolls are just the type of company your favorite dinner recipes need! Serve them as a side dish with mains like Chicken Fried Steak, Salisbury Steak Skillet, Brown Sugar Lamb Chops, Beef Short Ribs, Meatloaf Recipe, or Italian Pot Roast.
If you have leftovers the next day, prepare mini sliders with sliced ham, turkey, meatloaf, or burgers!
Recipe variations
- Cheese: Any different cheese varieties like Gouda, Pepper Jack, Colby, Swiss, or firm mozzarella.
- Herbs: Instead of rosemary, try chives, basil, thyme, oregano, parsley, or cilantro.
- Gluten-free: Replace the flour with a 1:1 gluten-free blend. Just note, the overall texture will be drier and slightly denser.
Tips and tricks
- Check the yeast: If your dough isn’t rising, it’s likely because the yeast has expired. 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 most even mixing and consistent results, make sure your eggs are at room temperature, the butter is melted, and the milk is warm.
- Let it rise: Don’t rush the rise times as they’re essential for soft and pillowy dinner rolls.
What to do with leftovers
If you have leftover cheddar and rosemary dinner rolls, here’s what to do:
- 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.
Reheating
For soft and tender dinner rolls again, wrap them in foil. Bake them for 10-15 minutes at 350 degrees F, or until they are heated through. Serve immediately as normal.
Additional bread recipes
If you’re a fan of dinner rolls, biscuits, and other carb-rich sides, you’re going to love these recipes:
- Cornbread Muffins
- Sweet Dinner Rolls
- Honey Butter Dinner Rolls
- Garlic Cheese Stuffed Rolls
- Potato Rolls
- Hot Water Cornbread
- Yeast Rolls
Cheddar and Rosemary Dinner Rolls
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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.
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Loved this! We call them scones where I live and have them with tea.