Cheddar Dinner Rolls

These cheddar dinner rolls are soft, fluffy, and packed with sharp cheese and a hint of garlic. I love baking them fresh for holiday meals, weeknight dinners, or whenever I want a warm, cheesy bread to round out a plate. They come together quickly thanks to instant yeast, and the flavor is far beyond anything store-bought.

Why You’ll Love This Recipe

I love how fast and approachable this yeast roll recipe is, even for beginner bakers. The dough is easy to work with, and there’s only one short rise before baking. The garlic powder adds a subtle kick, and the cheddar melts into the rolls to create gooey, savory pockets. They bake up beautifully golden, with a tender crumb and just the right amount of richness. Plus, the smell while they’re baking? Absolutely irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 to 2¼ cups all-purpose flour
• 2 tablespoons sugar
• 2¼ teaspoons instant yeast (1 packet)
• ½ teaspoon fine sea salt
• 1 teaspoon garlic powder
• ½ cup whole milk
• ¼ cup water
• 2 tablespoons unsalted butter
• 1 cup finely shredded sharp cheddar cheese

Directions

Step 1: Mix Dry Ingredients
I combine 1 cup of the flour, sugar, yeast, salt, and garlic powder in a large mixing bowl. I whisk everything together to make sure the ingredients are evenly distributed.

Step 2: Warm the Wet Ingredients
In a small microwave-safe bowl, I add the milk, water, and butter. I microwave the mixture in 15-second increments until very warm—between 120°F and 130°F. If I don’t have a thermometer, I make sure it’s hot to the touch but not scalding.

Step 3: Combine and Stir
I pour the warm liquid into the dry ingredients and stir vigorously with a wooden spoon for about 2 minutes.

Step 4: Add Cheese and More Flour
I stir in ¼ cup more flour and the shredded cheddar cheese. Then I continue adding just enough of the remaining flour (¾ to 1 cup) to form a soft dough that pulls away from the bowl.

Step 5: Knead the Dough
I knead the dough on a lightly floured surface for 6–8 minutes, until it’s smooth, elastic, and springs back when lightly pressed.

Step 6: Rest and Shape
I cover the dough with a towel and let it rest for 10 minutes. Then I divide it into 12 equal pieces and shape each into a ball by tucking the edges underneath to create a smooth top.

Step 7: Proof the Rolls
I arrange the balls in a greased 8-inch round or square pan, cover them with a towel, and let them rise in a warm spot for about 30 minutes, or until doubled in size.

Step 8: Bake
I bake the rolls at 375°F for 20–25 minutes, or until golden brown on top. I remove them from the pan and let them cool on a wire rack. For extra flavor, I brush them with melted butter and sprinkle with flakey salt right after baking.

Servings and timing

This recipe makes 12 dinner rolls.

• Prep Time: 25 minutes
• Rise Time: 30 minutes
• Bake Time: 20–25 minutes
• Total Time: About 1 hour 15 minutes

Variations

• Herb cheddar rolls: I add chopped fresh chives, parsley, or rosemary to the dough.
• Spicy kick: I mix in a pinch of cayenne or red pepper flakes for extra heat.
• Cheddar-jalapeño: I fold in diced pickled jalapeños with the cheese for a Tex-Mex vibe.
• Cheese blend: I use a mix of sharp cheddar and mozzarella for a gooey texture.
• Whole wheat: I swap out ½ cup of the all-purpose flour with whole wheat flour for a heartier roll.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them (wrapped well) for up to a month. To reheat, I wrap them in foil and warm them in a 300°F oven for 8–10 minutes, or microwave briefly if I’m in a rush. I love brushing them with a bit more melted butter after reheating for that just-baked feel.

FAQs

Can I make the dough ahead of time?

Yes, I sometimes make the dough the night before, cover it tightly, and refrigerate it after shaping into rolls. I let it come to room temperature and rise before baking the next day.

Can I use pre-shredded cheese?

I’ve used pre-shredded in a pinch, but freshly grated cheddar melts better and gives a smoother texture.

What kind of pan should I use?

An 8-inch round or square baking pan works perfectly. I’ve also used a cast iron skillet for rustic presentation.

How do I know when the dough is kneaded enough?

The dough should be smooth and spring back slightly when pressed with two fingers. It shouldn’t feel sticky or tear easily.

Can I make these without cheese?

Absolutely—the base recipe works well as soft garlic dinner rolls, even without the cheese.

Conclusion

These cheddar dinner rolls are the kind of side dish that always disappears fast. They’re warm, cheesy, and filled with just enough garlic to make them stand out. Whether I’m serving them alongside a roast, soup, or holiday spread, they add something cozy and comforting to the table. And the best part? I can whip them up in just over an hour from start to finish.

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