I love a good roll. So when I found this recipe for Airy Cheese Rolls in my friend Pat’s collection of recipes, I knew I needed to try it.
Airy. Cheese. Rolls.
How could you not want a big bite of that?!
These rolls combine two of my favorite things.
Cheese and bread. In a light and airy little bundle no less!
Over the past couple months I have gotten the pleasure to get to know Pat with her spunky and fun personality. Just a couple days ago her sons came in town, packed up the rest of her belongings in a large moving truck and took my friend away. I was sad to see her go, but I am happy she will be closer to her loving family.
Isn’t she just the cutest thing ever?!
Before I start to tear up, let’s get back to these rolls…
These Airy Cheese Rolls have cheese blended right into the dough!
Sharp Cheddar is our favorite type of cheese, and this recipe calls for sharp cheddar, it was a match made in heaven. I’m sure you could substitute the cheddar for another cheese, but the aroma of baked sharp cheddar is just magical.
The process is fairly easy, but since it does require yeast, it does take a bit of time to make these. So plan ahead.
I’m thinking to give these even more cheese flavor, you could add some shredded cheddar cheese after the first rise.
I would break off little bits of dough to make the rolls and fold in some more shredded cheddar cheese, then place it into the muffin tin for a second rise.
These rolls are deliciously light and fluffy on the inside, and have that baked cheddar aroma that draws you in from outside.
They are best served warm, right out of the oven, with a little bit of butter.
Good thing this recipe makes 2 dozen rolls, because they go fast!
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Airy Cheese Rolls
Ingredients
Instructions
- In a small saucepan heat the milk over medium high heat until it just starts to bubble around the sides of the pan. Turn it off and set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, add the cheese, sugar, shortening, salt and milk. Beat slowly until the cheese is melted. Let cool till lukewarm.
- Meanwhile in a small bowl combine the yeast and warm water. Let sit until the yeast has softened, and began to foam up a bit.
- In the bowl with the cheese mixture, remove the paddle attachment and replace with your dough hook. Once the mixture is lukewarm add two cups of the flour. Beat 2 minutes at medium speed.
- Add egg, yeast, corn meal and remaining flour. Beat for an additional two minutes.
- Cover and let rise in warm place until the dough doubles in size, about 1 1/4 hours.
- Punch down the dough, break into 24 equal size balls and place into lightly greased muffin tins. Cover and let rise till doubled in size, about 45 minutes.
- Preheat oven to 375 degrees F.
- Bake for 15-20 minutes, or until light and golden brown on top.
- Remove from oven and let cool for 5 minutes. Enjoy immediately.
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JoAnna Houchins
I want to make these but would want to mix the dough, let it rise, and then refrigerate the dough overnight to bake the next day. Is that feasible? I am thinking for Easter, I would want to make them the day before so I could get them out and bake them right before dinner so they are warm and fresh.
alice rogman
In the recipe yoy say add egg but there is no egg mwntioned i the Ingredients list.
How many eggs i need to use
thanks
Shawn
Hi Alice, the egg is the second to last ingredient on the list. It’s just one egg. 🙂 Enjoy!
kathy
love to make using bread machine since no mixer is it possible to make dough alone in that
Shawn
I’m sure you could do the mixing and kneading in the bread machine!
Lynn
Wonderful surprise for me. I have a book of recipes my aunt wrote out over 30 years ago. She was such a good cook some steps were missing. Mine are raising right now!
Shawn
Awesome! I’m so glad you found this recipe! Hope you enjoyed them! 🙂
Shanna@ pineapple and coconut
I like the picture of you punching the dough! ha ha
Heather
Has anyone tried this in the bread machine?
Averie @ Averie Cooks
OMG LOVE THEM! And love the punch-down dough shot. I love doing that 🙂
Pinned!
Maria G.
I adore cheese and I like to add it in all dishes because it gives special taste to them. This recipe is very interesting for me because and it is rather easy to cook it. I will definitely try to do this!
Dorothy @ Crazy for Crust
I need these in my life!!
Jocelyn @BruCrew Life
That first picture totally got me! Cheese in bread is a win for sure!!! yum!
Erin @ Dinners, Dishes and Desserts
Anything with carbs and cheese is a win! This looks incredible, and I love the 1st picture with the steam!
Gloria // Simply Gloria
I am in love with these rolls! We are (extra) sharp cheddar lovers most definitely. I used too be So intimidated by yeast recipes. … but now I’m going through yeast and flour so much! Even when my husband stops at the store, he calls to ask if I need yeast or flour…. the kitchen aid gets a lot of attention! Pinning (and making very soon)!
Shawn
I used to be the same way with yeast recipes. I think the more you do them the easier they get. Not that difficult at all. Thanks for stopping by Gloria, hope you enjoy these rolls as much as we did! 🙂
Stephanie @ Eat. Drink. Love.
Pat sounds like a wonderful lady!! These look so good!
Shawn
Thanks Stephanie! She is such a doll! 🙂
Sheila
OMagerd!
Cookbook Queen
These look absolutely perfect!! Cheese + Bread? Winning!!
Shawn
Exactly! That’s what I thought when I first read the recipe, and they totally are! 🙂
Rachel @ Baked by Rachel
Oh my … if the cheese didn’t lure me in that first picture sure would!! I hope you two will still keep in touch!
Shawn
Thanks Rachel! Hopefully we will stay in touch through email. She loves to email me new recipes, she’s so sweet! 🙂