Cheddar and Rosemary Dinner Rolls That Vanish in 5 Minutes (But Took You 90 to Make—Worth It)

You know that moment when the bread basket hits the table and suddenly everyone becomes a mathematician counting how many pieces they can get away with? These Cheddar and Rosemary Dinner Rolls cause that. They’re soft, herby, a little salty, and unapologetically cheesy—the kind of roll that makes store-bought look like cardboard cosplay.

No, they’re not “one bowl, five minutes,” but the payoff? Off the charts. You’ll bake them once for guests and then secretly make them on random Tuesdays because you “had leftover cheese.”

What Makes This Recipe Awesome

• Bakery-level fluff at home: We use a classic enriched dough for pillowy rolls that still have structure, perfect for slicing or slathering with butter.
• Cheddar that actually shows up: Sharp cheddar gets folded in so you get pockets of melty goodness instead of invisible cheese “essence.”
• Herb fragrance without green overload: Fresh rosemary brings a piney, savory aroma that plays nice with butter and cheddar—no bitter aftertaste.
• Golden crust, tender interior: A touch of milk and butter creates a soft crumb while the cheese on top caramelizes for a slight crunch.

  Best of both worlds.

• Meal-flexible: Works with soups, roasts, salads, or as a mini sandwich base. These rolls are the side dish that steals the show.

Ingredients Breakdown

• Bread flour (3 1/2 cups / 420 g): Higher protein gives better structure and chew. All-purpose works in a pinch; rolls will be a bit softer.
• Warm milk (1 cup / 240 ml, 100–110°F): Adds richness and tenderness; warms the yeast into action.
• Warm water (1/4 cup / 60 ml): Helps hydrate the dough without over-enriching it.
• Instant yeast (2 1/4 tsp / 7 g): Reliable rise with no blooming needed.

  Active dry works if you proof it first.

• Granulated sugar (2 tbsp): Feeds the yeast and gives the crust gentle browning.
• Kosher salt (1 1/2 tsp): Balances flavor and strengthens gluten. Don’t skimp.
• Unsalted butter, soft (4 tbsp / 56 g): Enriches the dough for softness and flavor.
• Egg (1 large): Adds structure, color, and tenderness.
• Sharp cheddar, shredded (1 1/2 cups / ~150 g): Bold flavor and great melt. Hand-grate for best texture.
• Fresh rosemary, finely chopped (1 1/2 tbsp): Fragrant and savory.

  Dried rosemary works at 1 1/2 tsp, crushed.

• Olive oil (1 tbsp): For greasing the bowl and pan, plus a little on top for shine.
• Flaky salt (optional): A tiny sprinkle amps up the finish.
• Egg wash (1 egg + 1 tbsp water, optional): For extra shine and color.

How to Make It – Instructions

1. Activate your liquids: In a large bowl or stand mixer, combine warm milk, warm water, sugar, and yeast. Let sit 3–5 minutes until slightly foamy (instant yeast may not get super bubbly—that’s fine).
2. Add the good stuff: Mix in the egg, salt, and 2 cups of the flour. Stir until a shaggy batter forms.

   Add the softened butter and mix until mostly incorporated—it will look messy. That’s correct.

3. Build the dough: Add remaining flour gradually while mixing on low (or stirring with a sturdy spoon) until a soft, slightly tacky dough forms. It should pull away from the bowl but stick lightly to your finger.
4. Knead to smooth: Knead 7–9 minutes on medium-low in a mixer (or 10–12 minutes by hand) until smooth, elastic, and slightly tacky.

   If it’s wet, add 1–2 tbsp flour. Don’t over-flour or you’ll get dense rolls.

5. Fold in flavor: Sprinkle in the chopped rosemary and 1 cup of the cheddar. Knead just until evenly distributed.

   Reserve the remaining 1/2 cup cheddar for topping.

6. First rise: Shape into a ball, place in a lightly oiled bowl, turn to coat, cover, and let rise in a warm spot until doubled, 60–90 minutes. Slow? Your kitchen’s cold.

   Be patient or move to a warmer area.

7. Divide and shape: Lightly flour your surface. Turn the dough out, gently deflate, and divide into 12 equal pieces (about 70 g each). Cup your hand and roll each piece into a tight ball.
8. Pan and proof: Arrange balls in a greased 9×13-inch pan (or 12-inch cast-iron skillet) with slight gaps.

   Cover and let rise until puffy and touching, 30–45 minutes.

9. Preheat and top: Preheat oven to 375°F (190°C). Brush rolls with egg wash or milk, sprinkle remaining cheddar and a pinch of flaky salt, and drizzle a whisper of olive oil on top.
10. Bake: Bake 18–22 minutes until deep golden and cheese is toasty. Internal temp should hit ~195°F (90°C).

    If browning too fast, tent with foil.

11. Finish strong: Cool 10 minutes in the pan. Brush with a bit of melted butter if you’re feeling extra. Sprinkle a touch more rosemary if you want a fresh hit.
12. Serve: Pull apart and serve warm.

    Watch them disappear like it’s a magic trick.

Storage Instructions

• Short-term: Store cooled rolls in an airtight container at room temp for up to 2 days.
• Reheat: Wrap in foil and warm at 300°F (150°C) for 8–10 minutes. Or 15–20 seconds in the microwave with a damp paper towel—don’t overdo it.
• Freeze: Freeze baked, cooled rolls in a zip bag up to 2 months. Reheat from frozen in a 325°F (165°C) oven, 10–15 minutes, loosely covered.
• Make-ahead option: Shape and arrange in the pan, cover tightly, and refrigerate overnight.

  Next day, bring to room temp and proof 45–75 minutes before baking.

Health Benefits

• Protein from cheddar and milk: Helps satiety and balances the carbs, so you’re not hungry five minutes later.
• Rosemary’s antioxidant perks: Contains rosmarinic acid and carnosic acid, which support overall oxidative balance. Tastes good, does good.
• Homemade control: Fewer preservatives and you set the salt level. Win-win.
• Energy-dense, not empty: Compared to plain white rolls, these provide fat and protein for steadier energy.

  Still a treat, but a smarter one.

Pitfalls to Watch Out For

• Over-flouring the dough: Slight tackiness is ideal. Too much flour = baseballs, not rolls.
• Cold environment: Yeast hates being chilly. If rise is sluggish, move near a warm oven or proofing drawer.

  No sauna? A closed microwave with a cup of hot water works.

• Old yeast: If your yeast is past its prime, your rolls won’t rise. When in doubt, proof with warm water and a pinch of sugar first.
• Cheese leakage: A little is normal.

  Excess means the cheese was too close to the surface pre-bake or the dough wasn’t sealed well when shaping.

• Overbaking: Dry rolls are sad. Pull them when golden and temp is near 195°F. They’ll finish with carryover heat.

Mix It Up

• Cheese swap: Try Gruyère for nutty depth, smoked cheddar for BBQ vibes, or pepper jack for spice.
• Herb remix: Thyme, chives, or a little sage work great.

  Keep total herbs to about 1–2 tbsp fresh.

• Garlic butter finish: Brush warm rolls with melted butter + minced garlic + parsley. Yes, like restaurant bread. You’re welcome.
• Whole-wheat twist: Swap 1 cup bread flour for whole wheat.

  Add 1–2 tsp extra water if needed and extend first rise by 15 minutes.

• Spicy honey glaze: Drizzle with warmed honey and a pinch of chili flakes post-bake for a sweet-heat contrast.
• Slider-ready: Make 15 smaller rolls; bake 14–17 minutes. Perfect for mini sandwiches.

FAQ

Can I make these without a stand mixer?

Yes. Mix with a sturdy spoon and knead by hand for 10–12 minutes.

The dough should become smooth and elastic with a slight tack—use minimal bench flour.

Do I need bread flour?

No, but it helps. All-purpose flour works; expect slightly softer rolls with less chew. If using AP, aim for the lower end of the flour range and watch the dough texture closely.

Can I use pre-shredded cheese?

You can, but hand-grated melts better and tastes sharper.

Pre-shredded often has anti-caking starch that prevents those gooey pockets we all want.

How do I know when they’re done?

Look for deep golden tops, melted and lightly crisped cheese, and an internal temp around 195°F. If you tap the top, it should sound lightly hollow.

What if I only have active dry yeast?

Bloom it first: mix with warm water and sugar from the recipe and let it foam 5–10 minutes. Then proceed as written.

Can I halve or double the recipe?

Absolutely.

Halve for a square pan (8 or 9 inches). Double for two pans or a party batch. Keep rise times based on volume, not clock-watching—go by the dough’s look.

How do I make them extra fluffy?

Don’t rush the rises, measure flour accurately, and avoid overbaking.

A slightly wetter dough and a warm proofing environment are your best friends, FYI.

My Take

These Cheddar and Rosemary Dinner Rolls are the kind of side that accidentally becomes the main character. The rosemary makes them smell like a holiday; the cheddar makes them vanish like a magic trick. If you want a roll that’s soft, rich, and confidently savory, this is it.

Make a batch, stash two for later, and pretend you “forgot” to tell anyone. Your secret’s safe.