Cheddar Cheese Bread Rolls

Try this Cheddar Cheese Bread Rolls recipe and make these buttery and oh-so-cheesy rolls. They are going to become your next favorite bread. A decadent breakfast experience.

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Sit down, let's have a delicious Cheddar Cheese Bread Rolls, and pour yourself a steaming cup of coffee and reminisce about our childhood, as we older people love to do.

My love for this bread goes way, way back in time, to my own childhood.

There was this bakery in the town of Navarrete that my dad swore made the best bread on that side of the island. I don't know about that, but they baked rolls of buttery, Cheddar bread that I remember very kindly. Not having the recipe made recreating it from memory quite difficult. I must say it took me about five tries until I was satisfied. I wish I had a pan for baking rolls, but since I am a cheapskate I used my muffin pan, not as pretty but they still taste good.

Another surprise is that after trying it with bread flour and later with all-purpose flour; I found that all-purpose flour worked better and produced a flakier, more "cakey" bread. Just like the one I remember.

Buen provecho!

Cheddar Cheese Bread Rolls Recipe

By: Clara Gonzalez

Cheddar Cheese Bread Rolls Recipe: Buttery and oh-so-cheesy, these rolls are going to become your next favorite bread. A decadent breakfast experience.

5 from 1 vote

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Prep Time 3 hrs 10 mins

Cook Time 20 mins

Total Time 3 hrs 30 mins

Course Breakfast

Cuisine Latino

Servings 6 servings

Calories 406 kcal

Ingredients

• ¼ teaspoon of sugar
• 2 tablespoon of lukewarm water
• ¼ teaspoon of instant yeast
• ½ cup of milk
• 1 egg
• ⅓ stick of butter
• 1 ½ cup of all-purpose flour
• ½ teaspoon of salt
• 1 ¾ cup of grated strong cheddar , divided
• Extra butter for greasing pan
• Extra flour for flouring surface

Instructions

 

• Dissolve sugar in warm water. Mix in the yeast and stir. Let it rest for 5 minutes, by then it should be foamy, if it isn't the yeast is too old and needs to be replaced.
• Add flour, milk, egg, butter, salt, and yeast to the mixer bowl.
  
  
• 
  Using the kneading attachment, knead for 10 mins (the dough will be loose and shaggy).
• Add 1 ½ cup of cheddar and mix briefly.
• Cover and let it rise for 2 hours.
• Butter the muffin pan.
• Pour the dough on a clean, floured surface. Press without kneading until it has lost all the gas.
• Divide into 6 balls of equal size. Sprinkle flour as needed to prevent it from sticking to your hands.
• 
  Place each ball into a hole of the muffin pan and let it rise for an hour in a warm, dark place.
  
  
• Pre-heat oven to 400 ºF [200 ºC].
• Sprinkle remaining cheese on rolls. Bake for 15-20 minutes or until golden brown.
• Serve warm.

Notes and Tips

Double the ingredients to make 2 rolls per person, or to make a small loaf of bread.

My favorite place to proof yeast (let it rise) is the microwave (turned off). Put your dough (in a bowl) in the microwave. Next to the bowl, but not touching, put a cup of boiling water and close the microwave. It's the perfect environment for yeast to multiply.

Nutrition

Serving: 1gCalories: 406kcalCarbohydrates: 25gProtein: 13gFat: 28gSaturated Fat: 17gCholesterol: 105mgSodium: 553mgPotassium: 103mgFiber: 1gSugar: 1gVitamin A: 875IUCalcium: 274mgIron: 1.8mg

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