Easy Homemade Cheese Rolls

Indulge in the comforting aroma of freshly baked cheese rolls, made right in your own kitchen. This classic recipe is easy to follow, requiring only a few basic ingredients. With a fluffy texture and a delightful cheesy flavor, these rolls are perfect for breakfast, lunch, or a snack.

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Course: Breads, Breakfast, brunch

Cuisine: American, French, IItalian

Keyword: Easy Bread Recipes, Homemade bread recipes, Homemade Cheese rolls, How to make cheese rolls, Quick and easy homemade bread recipes

Prep Time: 15

Cook Time: 35

Proofing Time:: 1 15

Total Time: 2 5

Servings: Servings

Calories: 291kcal

Author: Julietkitchen By Chef Yasmin

Equipment

1 small saucepan For heating the milk and cheese
1 Cooking Digital Thermometer for test the liquid temperature
1 Kitchen Aid Mixer and dough hook
1 Large glass mixing bowl for proofing the dough
1 bench scraper
1 pastry brush
Plastic wrap
1 12-inches round cake pan
cooking spray for greasing the pan
1 kitchen towel
1 wire cooling rack

Ingredients

For the Wet Ingredients

550 grams milk
120 grams cheddar cheese mild or sharp

For the Dry Ingredients

675 grams All purpose flour
40 grams granulated sugar
18 grams instant yeast
6 grams kosher salt

For Proofing the Dough and Brushing the Rolls

small amount of neutral oil for greasing the proofing bowl
1 -2 tablespoons melted butter

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Instructions

Heat the Liquid and Cheese:

Add the milk and cheese to a small saucepan. Heat to 110 - 115 degrees Fahrenheit.
Note: The cheese does not need to be melted.
550 grams milk, 120 grams cheddar cheese

Make the Dough:

In a kitchen aid mixer with an attached dough hook, add the flour, sugar, yeast and salt. Give it a quick mix. Pour in the warm milk cheese mixture. Knead on low speed (level 1 -2) until the wet and dry ingredients starts to combine. 2 - 3 minutes.
Note: The mixture will start out looking wet. Increase the speed as needed to help pull the flour into the wet dough.
675 grams All purpose flour, 40 grams granulated sugar, 18 grams instant yeast, 6 grams kosher salt
Increase the speed to medium-high to high. Knead the dough until it starts to pull away from the sides of the bowl. 10 - 12 minutes. The dough should be soft and slightly sticky. Use the windowpane test to check for gluten development.
Note: Windowpane Test: Take a small piece of the dough between your hands. Gently stretch until its translucent without breaking.

Proof the Dough:

Transfer the dough into a lightly greased large mixing bowl. Cover with plastic wrap and set aside in a draft free location. Allow to proof until doubled - about 40 to 45 minutes.
small amount of neutral oil for greasing the proofing bowl

Shape the Dough Into Rolls and Final Proof:

Transfer the dough to a clean work surface.Divide into 12 equal portions.
Note: You should not need any extra flour to shape the rolls
Degas the portions to remove excess air-bubbles. Shape into rounds. Add the rounds into a lightly sprayed 12-inches round cake pan. Cover loosely with a clean kitchen towel. Proof for 25 to 30 minutes.

Preheat the oven 350F Degrees Fahrenheit

Lightly brush the top of the rolls with melted butter.
1 -2 tablespoons melted butter
Bake in the preheated oven for 30 to 35 minutes, until the tops of the rolls are lightly golden. Remove the bread from the oven and transfer onto a wire rack to cool before enjoying.
Storage: Excess rolls can be stored in brown paper bags and refrigerated for up to 5 days. For longer storage, wrap tightly with plastic wrap and freeze for up to 3 months. Defrost in refrigerator and reheat for 8 - 10 minutes in a preheated oven - 350F degrees Fahrenheit .

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