Cheese Rolls

These homemade soft and buttery Cheese Rolls are a savory cheese bread that are made using a similar technique to cinnamon rolls. The homemade yeast dough is slathered with butter and then stuffed with a mouthwatering sharp cheddar cheese and green onion filling that takes them to another level!

Ingredients to Make Cheese Rolls Recipe

The homemade dough for these savory cheese rolls is completely from scratch. Once you make the dough, it’s filled with freshly shredded cheese and rolled-up jelly roll style, just like sweet cinnamon rolls. These rolls can be served for breakfast, brunch or as a side dish with soup, chili or stew. You could even make them smaller and turn them into mini cheese rolls and serve them as an appetizer with pizza sauce or ranch dip. Ingredients you’ll need to make Cheese Rolls: (Scroll down for full printable recipe card.)

• Flour – All purpose flour forms the base of the yeast dough.
• Yeast – Two 1/4 ounce packets of active dry yeast will give rise to the dough.
• Sugar – Granulated sugar feeds the yeast allowing it to bloom effectively.
• Liquid – Warm milk adds moisture. It should be kept around 105-110°F to bloom the yeast.
• Egg – One large egg adds a richness and stability to the dough.
• Fat – Solid vegetable shortening for moisture.
• Butter – Unsalted butter is used to grease the skillet and for the filling. You’ll also need it for brushing the top for baking.
• Cheese Filling: Freshly grated sharp cheddar cheese gives the bread a robust cheese flavor.
• Onion – Green onions add a mild onion flavor.
• Parmesan Cheese – Grated Parmesan cheese for the filling and to sprinkle the tops.
• Garlic – Granulated garlic amps up the flavor. You could also use garlic powder.

How to Make the Best Cheese Rolls Recipe

These homemade rolls are really indulgent in taste. You could make them smaller or appetizer size, by rolling the dough and cutting it into smaller pieces.

• Bloom the Yeast – In a large mixing bowl combine warm milk and yeast with sugar.
• Add Flour, Egg and Shortening – Add the egg, vegetable shortening, 1 cup flour, and salt. Beat with a mixer fitted with the paddle attachment for 3 minutes.
• Add Remaining Flour – Switch to the dough hook. With the mixer on low speed, add additional 2 cups of flour. Increase the speed and knead until the dough is smooth and elastic.
• Knead Dough by Hand – Turn dough out onto a lightly floured surface and knead in enough of the remaining flour to make a soft dough that’s not sticky. Shape dough into a smooth ball.
• Cover and Let Rise – Place into a large greased bowl turning to coat. Cover and let rise in a warm place until doubled.
• Punch Down the Dough and Let Rest – Punch dough down to release air bubbles then turn out onto a lightly floured surface. Cover with a kitchen towel and let rest for 10 minutes.
• Prepare Skillet – Brush a 10-inch cast iron skillet or springform pan with softened butter.
• Cheese Filling – Combine shredded cheese, Parmesan cheese, green onion, and granulated garlic.
• Roll or Press the Dough into a Rectangle – Roll dough into a rectangle.
• Slather with Butter – Spread softened butter over the dough.
• Cheese – Sprinkle cheese mixture over dough rectangle from end to end leaving a 1/2 inch border.
• Roll – Begin to roll jelly roll style starting with the longest edge ending seam side down.
• Slice into Portions – Slice into 9 even pieces using dental floss OR a sharp knife. Place cut sides down in prepared pan, reshaping as needed.
• Let Rise – Cover and let rise until almost doubled.
• Heat Oven – Preheat oven to 375°F. Brush tops with melted butter and sprinkle with reserved Parmesan cheese. Bake per the recipe until tops are golden brown.
• Serve – Cool in pan on a wire rack then serve.

Tips for Making Homemade Cheese Bread Rolls

• Kitchen Equipment You’ll Need: Large bowl, stand mixer or hand mixer, measuring cups and measuring spoons, wire rack, 10-inch cast iron skillet or similar size baking tray or pan, rolling pin, cheese grater, sharp knife and chopping board. 
• Use Freshly Grated Cheese: These cheese rolls are special so I highly recommend taking a few minutes to grate the cheddar cheese fresh by hand. No bagged cheese.
• Use Finely Chopped Green Onions: When chopping the green onions for the filling, think finely chopped, big pieces won’t work here.
• You Knead with a Mixer or By Hand: If you don’t have a stand mixer, you can go old school and knead the dough by hand on the counter. The same rule applies, knead the dough for 5-7 minutes or until it becomes smooth and elastic.
• Use a Sharp Knife to Slice the Rolls: Use a super sharp knife to cut the cheese rolls into rounds. If you use a dull knife, it will crush the dough while cutting.
• Leave Equal Space Between the Rolls: When arranging the rolls in the skillet, aim for even spacing between each piece reshaping into rounds, as needed. If you don’t they’ll bake wonky, with some having more room than others, to spread.

Recipe Variations

• Flour: You could use bread flour in place of all purpose flour. Bread flour is higher in protein (gluten) and will give the cheese rolls a more crisp texture.
• Cheddar Cheese: You could adapt this recipe using other types of cheese. Gruyere cheese, Swiss cheese, colby jack or pepper jack cheese for spice.
• Herbs: You could add additional herbs such as rosemary, chives or parsley to expand the flavor profile.

Storage and Leftovers

• Make-Ahead Tip: You can make and assemble these Cheese Rolls then cover loosely with plastic wrap and place the pan into the refrigerator overnight for the final rise. When doing so, give them 45-60 minutes on the counter to warm to room temperature, and continue to rise, prior to baking.
• Freezing Unbaked Cheese Rolls: You can freeze these rolls before baking. When doing so, follow the recipe to the point of the final rise, then place the rolls onto a parchment paper lined sheet pan. Freeze solid, then package. Thaw in the pan overnight in the fridge, then bring to room temperature and let rise prior to baking.
• Leftovers: Store leftover cheese rolls in an airtight container or wrapped in aluminum foil chilled in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave in single serving portions.
• Freezer: You can also freeze these Cheese Rolls for up to 2 months. Thaw in the refrigerator and gently reheat in the microwave.

More Southern Style Homemade Rolls and Bread Recipes to Make

Bread making is one of those tasks that always seems to being the “ooh” and “aah” reaction to the table. It has the bonus of making the house smell amazing, too. More homemade rolls recipes you may like to try:

• Easy No Knead Yeast Rolls uses a technique for homemade bread making that bakers of all skill levels can make.
• My Orange Cinnamon Rolls recipe is a citrus twist on classic cinnamon rolls.
• My recipe for Apple Pie Cinnamon Rolls is a fusion sweet treat you can serve for breakfast, brunch or dessert.
• Cranberry Orange Sweet Rolls are a holiday must-make featuring those seasonal flavors we all love.
• Twisted Cinnamon Rolls are baked in a cupcake pan and the dough is twisted to give it a gorgeous presentation.
• Cinnamon Raisin Rolls from Rachel Ray Magazine.

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Helpful Kitchen Items:

• Measuring Set
• Mixer
• Cast Iron Skillet
• Cheese Grater

Print

Cheese Rolls Recipe

Course Appetizer, Bread, Side Dish

Cuisine American, Southern

Keyword best-cheese-rolls-recipe, cheese-rolls, easy-cheese-rolls-recipe

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Rise time 1 hour hour 40 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 9 servings

Calories 404kcal

Ingredients

• 1 cup warm whole milk (105-110°F)
• 2 (0.25 oz each) packets active dry yeast
• 1/4 cup granulated sugar
• 1 large egg
• 1/4 cup solid vegetable shortening cubed
• 3 1/4-3 1/2 cups all purpose flour plus additional as needed for rolling
• 1 tsp salt
• Filling:
• 3 Tbsp unsalted butter divided use (1 Tbsp for skillet 2 Tbsp for filling)
• 2 cups shredded sharp cheddar cheese (freshly grated)
• 1/2 cup finely chopped green onions
• 4 Tbsp grated Parmesan cheese divided use
• 1 tsp granulated garlic
• 1-2 Tbsp unsalted butter melted to brush tops

Instructions

• Dough: In the large bowl of a stand mixer, combine warm milk and yeast; stir until yeast is dissolved. Stir in sugar. To the bowl add egg, vegetable shortening, 1 cup flour, and salt. Beat on low speed using an electric stand mixer fitted with a paddle attachment. Beat until combined then increase speed of mixer to medium, beating for 3 minutes.
• Switch to the dough hook. With the mixer on low speed, add additional 2 cups of flour. Next, add additional flour 1 Tbsp at a time until the dough pulls away from the sides of the bowl. Increase the speed and knead for 3-5 minutes or until the dough is smooth and elastic.
• Turn dough out onto a lightly floured surface and knead in enough of the remaining flour to make a soft dough, that's not sticky. Shape the dough into a smooth ball.
• Place in a clean and greased bowl; turn once to coat. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.
• Punch dough down to release air. Turn out onto a lightly floured nonstick surface. Cover with a towel and let rest for 10 minutes.
• Brush a 10-inch cast iron skillet or springform pan with 1 Tbsp softened butter. In a medium bowl combine shredded cheese, 2 Tbsp Parmesan cheese, green onion, and granulated garlic.
• Roll dough to roughly a 15×12-inch rectangle. Spread 2 Tbsp softened butter over the dough then sprinkle cheese mixture over dough rectangle from end to end leaving a 1/2 inch border. Begin to roll jelly roll style starting with the longest edge ending seam side down.
• Slice into 9 even pieces using dental floss OR a sharp knife. Place cut sides down in prepared pan, reshaping as needed. Cover and let rise 40 minutes or until almost doubled.
• To Bake: Preheat oven to 375°F. Brush tops with melted butter and sprinkle with reserved Parmesan cheese. Bake for 25 to 30 minutes or until tops are golden. Cool in pan on wire rack 10 minutes then gently remove from pan. Cool about 20 minutes more before pulling apart and serving.

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 48g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 483mg | Potassium: 150mg | Fiber: 2g | Sugar: 7g | Vitamin A: 517IU | Vitamin C: 1mg | Calcium: 247mg | Iron: 3mg

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