Mix the dry stuff – In a large bowl, combine 4 cups flour, yeast, sugar, and salt. Stir it all together.
Warm the milk – In a small pot, melt 1/2 cup butter. Add milk and warm until it feels like a warm bath on your wrist (110-115°F).
Make the dough – Pour warm milk into flour mixture. Beat with a mixer for 5-7 minutes until smooth. Add eggs and beat until well mixed.
Add more flour – Slowly add remaining flour, one cup at a time. Stop when dough pulls away from the bowl but still feels slightly sticky.
Let it rise – Put dough in an oiled bowl, turning to coat all sides. Cover with a towel and let rise in a warm place for 1 hour until doubled.
Shape the rolls – Turn dough onto counter and divide into 32 pieces. Flatten each piece, put a cheese cube in center, and pinch tightly to seal.
Second rise – Place rolls on parchment-lined baking sheets. Cover and rise 30 minutes.
Make garlic butter – While rolls rise, melt 1/4 cup butter with minced garlic. Mix Parmesan and parsley in a small bowl.
Bake them – Preheat oven to 350°F. Bake 18-20 minutes until golden brown.
Finish perfectly – Brush hot rolls with garlic butter and sprinkle with Parmesan mixture. Serve warm!
Notes
Room temperature ingredients work best – Take eggs and butter out early
Don’t add too much flour – Slightly sticky dough makes softer rolls
Seal cheese cubes tight – This prevents messy leaking during baking
Freezer friendly – Bake and freeze for up to 3 months
Reheating tip – Wrap in foil and warm at 300°F for 10 minutes
Did you make these easy cheddar cheese rolls? I’d love to know how your family liked them! Leave a comment and tell me about your experience making this recipe.
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