Classic Cheese Dinner Rolls

Here is my favorite cheese dinner roll recipe, with soft, fluffy homemade rolls loaded with melted cheese, and a golden buttery top that’s perfect for any meal.

These cheese dinner rolls are always the first thing to disappear from our dinner table. My kids ask for them at least once a week, and I can never seem to make enough. They’re perfect for soaking up gravy or just eating straight from the basket while they’re still warm.

What Kind of Cheese Should I Use?

Sharp cheddar is my go-to choice for these dinner rolls because it gives you that bold, tangy flavor that really stands out in the bread. You can also try medium cheddar if you prefer a milder taste, or even mix in some Gruyere or Parmesan for a more complex flavor profile. Make sure to use freshly shredded cheese rather than the pre-shredded stuff from a bag – it melts better and doesn’t have those anti-caking agents that can affect the texture. If you’re feeling adventurous, try mixing two different cheeses together, like sharp cheddar with a bit of smoked gouda for extra depth.

Options for Substitutions

These cheese rolls are pretty forgiving when it comes to swaps, so here’s what you can change up:

• Sharp cheddar cheese: Feel free to mix it up with other cheeses like gruyere, monterey jack, or even a blend of parmesan and mozzarella. Just keep the amount the same and make sure to shred it finely so it distributes evenly.
• Whole milk: 2% milk works just fine, or you can use buttermilk for a slight tangy flavor. If using buttermilk, add a pinch of baking soda to balance the acidity.
• Instant yeast: If you only have active dry yeast, use the same amount but dissolve it in the warm milk and water mixture first and let it foam for 5 minutes before adding to the flour.
• All-purpose flour: Bread flour will give you chewier rolls with more structure, which some people prefer. Use the same amount but you might need a tablespoon or two more liquid.
• Garlic powder: Fresh minced garlic (about 2 cloves) works great too, or you can try onion powder, dried herbs like rosemary, or even everything bagel seasoning for a different flavor twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making cheese dinner rolls is adding liquid that’s too hot, which can kill the yeast and leave you with dense, flat rolls – your milk, water, and butter mixture should feel warm to the touch, not hot (around 120-130°F is perfect).

Another common error is adding all the flour at once, which can make the dough too stiff and hard to work with, so start with 2 cups and gradually add more until the dough is soft and slightly sticky.

Don’t skip the first rise even though you’re using rapid-rise yeast, as this develops flavor and texture, and make sure to keep the dough in a warm, draft-free spot for the best results.

Finally, resist the urge to overbake these rolls – they should be golden brown on top but still soft to the touch, and remember that the cheese can make them brown faster than regular rolls.

What to Serve With Cheese Dinner Rolls?

These cheesy rolls are perfect alongside just about any dinner, but they really shine with hearty comfort foods like roast chicken, beef stew, or a big pot of chili. I love serving them with soups too – they’re amazing for soaking up creamy potato soup or tomato bisque. For a lighter meal, try them with a crisp Caesar salad or roasted vegetables like Brussels sprouts or green beans. Since they’re already packed with cheddar flavor, they also make a great side for simple grilled meats or even pasta dishes where you want something warm and bread-y to round out the meal.

Storage Instructions

Keep Fresh: These cheesy rolls are best stored in an airtight container or covered with a clean kitchen towel at room temperature for up to 2 days. The cheese keeps them moist, so they’ll stay soft and delicious. If you want to keep them longer, pop them in the fridge for up to a week.

Freeze: You can totally freeze these rolls for later! Let them cool completely, then wrap each one individually in plastic wrap or store them in a freezer bag with parchment between each roll. They’ll keep in the freezer for up to 3 months, which is perfect for having fresh rolls ready anytime.

Warm Up: To bring back that fresh-baked warmth, just pop them in a 350°F oven for about 5-8 minutes if they’re at room temperature, or 10-12 minutes if frozen. You can also microwave them for 15-20 seconds, but the oven method gives you that nice crispy outside again.

Preparation Time	15-20 minutes
Cooking Time	20-25 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1700
• Protein: 40-48 g
• Fat: 43-49 g
• Carbohydrates: 225-245 g

Ingredients

For the dough:

• 2 tbsp unsalted butter (I like Kerrygold unsalted butter for this), plus extra for brushing
• 2 to 2 1/4 cups all-purpose flour (I always use King Arthur all-purpose flour)
• 1/2 tsp fine sea salt
• 1/2 cup whole milk
• 1 tsp garlic powder
• 2 tbsp granulated sugar
• 2 1/4 tsp instant yeast (1 packet)
• 1/4 cup water

For the cheese blend:

• 1 cup finely grated sharp cheddar cheese

Optional for serving:

• Flaky salt (optional, for sprinkling after baking)

Step 1: Combine Dry Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 2 1/4 tsp Fleischmann’s RapidRise Instant Yeast (1 packet)
• 1/2 tsp fine sea salt
• 1 tsp garlic powder

In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 2 1/4 teaspoons of Fleischmann’s RapidRise Instant Yeast, 1/2 teaspoon of fine sea salt, and 1 teaspoon of garlic powder until well combined.

Step 2: Warm Wet Ingredients

• 1/2 cup whole milk
• 1/4 cup water
• 2 tbsp unsalted butter

In a small microwave-safe bowl, combine 1/2 cup whole milk, 1/4 cup water, and 2 tablespoons unsalted butter.

Microwave on HIGH in 15-second increments, stirring occasionally, until the mixture is very warm but not hot to the touch (120° to 130°F if using a thermometer).

Step 3: Make the Dough

• dry ingredients from Step 1
• wet mixture from Step 2
• 1/4 cup all-purpose flour
• 1 cup finely grated sharp cheddar cheese
• remaining 3/4 to 1 cup all-purpose flour

Pour the warm milk mixture from Step 2 into the dry ingredients from Step 1.

Stir with a wooden spoon for 2 minutes to combine.

Add 1/4 cup of all-purpose flour and 1 cup of finely grated sharp cheddar cheese; stir for another 2 minutes.

Gradually add just enough of the remaining flour (about 3/4 to 1 cup) to form a dough that can be shaped into a ball.

Step 4: Knead and Rest the Dough

• dough from Step 3

On a lightly floured surface, knead the dough from Step 3 until it becomes elastic and springs back when lightly pressed with two fingers, about 6 to 8 minutes.

Cover the dough with a towel and let it rest for 10 minutes.

I find that letting the dough rest at this stage makes it much easier to shape in the next step.

Step 5: Shape Rolls and Let Rise

• dough from Step 4
• extra butter for greasing pan

Cut the rested dough from Step 4 into 12 equal pieces.

Shape each piece into a ball by bringing the edges underneath to form a taut surface on top.

Place the balls in a greased 8-inch pan.

Cover with a towel and let rise in a warm spot until doubled in size, about 30 minutes.

Step 6: Bake, Finish, and Serve

• extra unsalted butter, melted (for brushing)
• flaky salt, for sprinkling after baking

Bake the risen rolls in a preheated 375ºF oven for 20-25 minutes, or until golden brown.

Run a knife around the edges and invert the rolls onto a wire rack.

While still warm, brush with additional melted butter and sprinkle generously with flakey salt before serving.

For extra flavor, I like to sprinkle a little extra cheddar cheese on top before baking, if you have any left over.