Homemade Cheddar Cheese Rolls: Soft, Fluffy, and Bursting with Cheesy Goodness

There are few things in life more comforting than the smell of freshly baked bread wafting through your kitchen. Now imagine that warm, yeasty aroma mingled with the sharp, savory scent of melting cheddar cheese. Picture pulling apart a soft, golden roll to reveal pockets of gooey, melted cheese stretching with every bite.

These Homemade Cheddar Cheese Rolls are everything you want in a bread recipe. They’re incredibly soft and fluffy on the inside, with a slightly crisp, golden crust. They’re packed with sharp cheddar flavor throughout, not just on top. And they’re made entirely from scratch with simple ingredients you probably already have in your kitchen.

I developed this recipe after years of searching for the perfect cheese roll. Some were too dense. Others didn’t have enough cheese flavor. Many were complicated and time-consuming. These rolls strike the perfect balance—they’re approachable enough for a beginner baker but impressive enough for holiday tables and dinner parties.

The first time I made these, my family gathered in the kitchen before they even finished cooling. We stood around the counter, pulling apart warm rolls, watching the cheese stretch, and making those happy noises that only really good food can produce. By the time dinner was ready, half the batch was already gone.

Today, I’m sharing this recipe with you, along with everything I’ve learned about making these rolls perfect every single time.

Why You’ll Love These Cheddar Cheese Rolls

Incredibly soft and fluffy. These rolls have the perfect texture—light and airy with just enough structure to hold all that cheese.

Packed with real cheddar flavor. Cheese is incorporated throughout the dough and sprinkled on top, so every bite delivers sharp, savory goodness.

Made from scratch. Simple ingredients, real food, nothing complicated.

Perfect for any occasion. Dinner rolls, sandwich buns, game day snacks, holiday tables—these fit everywhere.

Freezer-friendly. Make a double batch and stash some in the freezer for emergencies.

Crowd-pleasing. I’ve never met anyone who could eat just one. They disappear fast.

Customizable. Use different cheeses, add herbs or spices, make them your own.

Impressive but approachable. They look like they came from a bakery, but you made them yourself.

The Complete Ingredient Breakdown

For the Dough:

4 cups all-purpose flour (plus more for kneading)

All-purpose flour gives the perfect texture—tender but with enough structure to hold the cheese. Bread flour can be substituted for chewier rolls.

2¼ teaspoons active dry yeast (one packet)

The magic that makes these rolls rise. Active dry yeast needs to be activated in warm liquid. Instant yeast can be substituted—just mix it with the dry ingredients and use warmer liquid.

¼ cup granulated sugar

Adds a touch of sweetness that balances the savory cheese and feeds the yeast.

1 teaspoon salt

Essential for flavor. Don’t skip it.

1 cup warm milk (about 110°F)

Milk adds richness and tenderness. Whole milk gives the best result, but any milk works.

¼ cup unsalted butter, melted

Adds richness, flavor, and tender texture. Plus, more butter for brushing on top after baking.

1 large egg

Adds structure and richness.

For the Cheese:

2 cups sharp cheddar cheese, shredded and divided

Sharp cheddar has the most pronounced flavor. You’ll use 1½ cups in the dough and ½ cup for topping.

Why sharp cheddar: Its bold flavor stands up to the bread and doesn’t get lost. Mild cheddar works but won’t be as flavorful.

Shred your own: Pre-shredded cheese contains anti-caking agents that can affect texture and melting. For best results, buy a block of good cheddar and shred it yourself.

For Topping:

2 tablespoons butter, melted (for brushing)

Flaky sea salt (optional, for sprinkling)

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl or the bowl of your stand mixer, combine:

· 1 cup warm milk (about 110°F—warm to the touch but not hot)
· 1 tablespoon of the sugar (from your ¼ cup total)
· 2¼ teaspoons active dry yeast

Stir gently and let sit for 5-10 minutes until foamy. This foam means your yeast is alive and ready to work. If it doesn’t foam, start over with fresh yeast.

Step 2: Mix the Dough

Add to the yeast mixture:

· Remaining sugar (about 3 tablespoons)
· ¼ cup melted butter
· 1 large egg
· 1 teaspoon salt
· 2 cups of the flour

Mix until combined. Add the remaining 2 cups flour gradually, mixing until a shaggy dough forms.

Step 3: Add the Cheese

Add 1½ cups of the shredded cheddar cheese to the dough. Mix until evenly distributed. The cheese should be incorporated throughout.

Step 4: Knead the Dough

If using a stand mixer: Fit with the dough hook and knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and slightly tacky. The cheese will be visible throughout.

If kneading by hand: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes, pushing the dough away with the heel of your hand, folding it back, and repeating. Add flour sparingly—just enough to prevent sticking. The dough should become smooth and elastic.

Step 5: First Rise

Place the dough in a lightly greased bowl, turning to coat all sides. Cover with a clean kitchen towel or plastic wrap.

Let rise in a warm, draft-free place until doubled in size, about 1-1½ hours. The dough should be puffy and hold an indentation when poked.

Step 6: Shape the Rolls

Punch down the risen dough to release the air. Turn onto a lightly floured surface.

Divide the dough into 12-15 equal pieces. For uniform rolls, weigh them—about 75-80 grams each. For a more rustic look, eyeball it.

Shape each piece into a smooth ball by pulling the edges down and pinching underneath. Place the shaped rolls in a greased 9×13-inch baking pan or on a baking sheet lined with parchment. For soft-sided rolls, place them close together so they rise up rather than out. For crustier sides, space them apart.

Step 7: Second Rise

Cover the shaped rolls with a towel and let rise again until doubled and puffy, about 30-45 minutes. They should be touching each other and look pillowy.

Step 8: Preheat and Top

About 20 minutes into the second rise, preheat your oven to 375°F (190°C).

Sprinkle the remaining ½ cup shredded cheddar evenly over the tops of the rolls.

Step 9: Bake

Bake at 375°F for 18-22 minutes, until the rolls are golden brown and the cheese is melted and bubbly. An instant-read thermometer inserted in the center should read 190°F.

Step 10: Butter the Tops

As soon as the rolls come out of the oven, brush the tops with melted butter. This adds incredible flavor and keeps the tops soft.

If desired, sprinkle with flaky sea salt for an extra flavor pop.

Step 11: Cool and Serve

Let the rolls cool in the pan for 10 minutes, then transfer to a wire rack or serve directly from the pan.

Serve warm, pulling apart those cheesy, buttery layers.

The Science Behind Perfect Cheese Rolls

Why cheese in the dough works: Shredded cheese distributed throughout the dough creates pockets of melted goodness in every bite. As the rolls bake, the cheese melts and slightly caramelizes around the edges, adding flavor and texture.

Sharp cheddar’s advantage: Aged cheddar has lower moisture content than mild, which means it melts beautifully without making the dough greasy. Its bold flavor stands up to the bread.

Proper rising: Two rises develop flavor and create that light, airy texture. Don’t rush this step.

Butter brush: Brushing hot rolls with melted butter adds incredible flavor and keeps the crust soft. The butter soaks into the top layer, creating a rich, tender finish.

Troubleshooting Common Issues

My Rolls Are Dense and Heavy

Several possible causes:

· Not enough rising time (dough should double)
· Oven temperature too low (use an oven thermometer)
· Too much flour worked in during kneading
· Old yeast (did it foam?)

My Cheese Melted Out and Burned on the Pan

This can happen if the cheese was on the very top and exposed directly to heat. Make sure cheese is pressed slightly into the dough, or tent loosely with foil for the last few minutes if it’s browning too fast.

My Rolls Are Dry

Either overbaked or not enough liquid. Check at minimum baking time and use an oven thermometer to verify temperature.

The Dough Is Sticky and Hard to Handle

Cheese rolls can be stickier than plain bread dough because of the cheese. Use a light dusting of flour when shaping, but don’t add too much—the stickiness helps create a tender texture.

My Rolls Didn’t Rise Enough

Yeast may have been old, liquid may have been too hot (killing the yeast) or too cold (not activating it), or the kitchen was too cold. Ensure your milk is warm (110°F) and your rising spot is draft-free.

Delicious Variations

Once you’ve mastered the basic recipe, try these variations.

Jalapeño Cheddar Rolls

Add 1-2 diced jalapeños (seeded for less heat) along with the cheese. The spicy kick is incredible.

Bacon Cheddar Rolls

Add ½ cup cooked, crumbled bacon along with the cheese. Because bacon makes everything better.

Herb and Cheese Rolls

Add 2 tablespoons fresh chopped chives, parsley, or rosemary along with the cheese.

Everything Bagel Cheese Rolls

Before the second rise, brush rolls with egg wash and sprinkle with everything bagel seasoning. The sesame, poppy, garlic, and onion flavors are perfect with cheddar.

Garlic Parmesan Rolls

Replace half the cheddar with Parmesan and add 2 cloves minced garlic to the dough. Brush with garlic butter after baking.

Pepperoni Pizza Rolls

Add ½ cup chopped pepperoni along with the cheese. Serve with marinara for dipping.

Three-Cheese Rolls

Use a mix of cheddar, mozzarella, and Parmesan for maximum cheese impact.

Spicy Chipotle Cheddar Rolls

Add 1-2 teaspoons chopped chipotle peppers in adobo along with the cheese. Smoky and spicy.

Rosemary and Sea Salt Rolls

Add 1 tablespoon fresh chopped rosemary to the dough. After buttering, sprinkle with flaky sea salt.

What to Serve With Cheddar Cheese Rolls

Soup: The perfect partner for tomato soup, broccoli cheddar, potato soup, or any creamy soup.

Chili: Dip these rolls into a bowl of hearty chili for the ultimate comfort meal.

Salad: Alongside a simple green salad for a light lunch.

Pasta: Serve with spaghetti, lasagna, or any Italian dish.

Breakfast: Split, toast, and fill with eggs and bacon for an incredible breakfast sandwich.

As burger buns: Use these as the ultimate cheesy burger buns.

With butter: Honestly, these are so good they need nothing but a little extra butter.

For dipping: Into marinara, ranch, or any favorite dip.

Storage and Make-Ahead Tips

Room temperature: Store in an airtight container at room temperature for up to 3 days.

Refrigerator: Store in the refrigerator for up to a week. Bring to room temperature or warm before serving.

Freezer: These rolls freeze beautifully. Cool completely, wrap individually in plastic wrap, and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.

Make-ahead for gatherings: Shape the rolls, place in the pan, cover, and refrigerate overnight. The next day, let them come to room temperature and rise for about 1 hour before baking.

Reheating: Warm in a 300°F oven for 5-8 minutes for that fresh-baked taste and texture.

The Magic of Homemade Bread

There’s something almost magical about making bread from scratch. You start with flour, yeast, water, and a few simple ingredients—things that seem ordinary on their own. Then you mix, knead, wait, and watch as they transform into something entirely new. Something alive. Something that fills your home with an aroma that no candle can replicate.

Add cheese to that equation, and the magic multiplies.

These Cheddar Cheese Rolls are the kind of bread that becomes legendary in a household. They’re the ones family members request for holidays. The ones friends ask about when they visit. The ones you find yourself making “just because” on random weekends when the craving strikes.

I’ve made these rolls for Thanksgiving dinners where they sat alongside all the traditional dishes and still disappeared first. I’ve made them for weeknight meals where they transformed simple soup into something special. I’ve made them for no reason at all except that the house smelled amazing and everyone was happy.

That’s the power of homemade bread. It’s not just food—it’s an experience. A gift. A way of saying “I love you” without words.

Why This Recipe Deserves a Permanent Place in Your Kitchen

These Homemade Cheddar Cheese Rolls represent everything I want in a bread recipe. They’re approachable enough for a beginner baker to master on the first try. They’re impressive enough for holiday tables and special occasions. They’re versatile enough to pair with almost any meal. And they’re genuinely, consistently, undeniably delicious.

I’ve made these rolls more times than I can count. They’re my go-to when I need a bread that’s sure to please. They’re my secret weapon for turning ordinary meals into memorable ones. They’re my comfort food, my celebration food, my everyday food all rolled into one.

Every single time I make them, the reaction is the same. People gather in the kitchen. They reach for warm rolls before they’ve even cooled. They make happy noises. They ask for the recipe.

That’s the mark of a keeper. A recipe that delivers consistently, that pleases reliably, that becomes a requested favorite.

These rolls are that recipe for me. And now they can be that for you too.

So proof that yeast. Shred that cheese. Get your hands into that dough. And get ready to experience the most incredible, cheesy, buttery rolls you’ve ever made.

Your kitchen is about to smell amazing. Your family is about to be very happy. And you’re about to discover why homemade bread is one of life’s greatest pleasures.

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Have you made these Cheddar Cheese Rolls? What variations did you try? I’d love to hear about your experience in the comments below!

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