Cheese Rolls Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My savory Cheese Rolls Recipe is the warm, flavorful go-to you’ll reach for again and again, whether you’re baking for the holidays or pulling together a comforting weekday dinner. These rolls are pillowy soft with a melty spiral of garlicky cheddar and gruyère—true comfort food in every bite.

While yeasted breads do take more time than quick breads made with baking powder or soda, my chef’s secret is simple: prepare ahead. The cheese filling can be made up to five days in advance and stored in the fridge, and I almost always make the dough the day before I plan to bake. Once rolled, filled, and sliced, the rolls go straight into the baking pan and proof slowly overnight in the refrigerator. The next day, all that’s left is letting them sit at room temperature for about two hours, brushing with egg wash, and baking—fresh, fluffy cheese rolls with very little last-minute effort.

• Fluffy texture: This dough, enriched with milk and eggs, is wonderfully puffy and beautifully soft.
• Savory filling: Cheddar, gruyere, garlic, and thyme bake up tangy, nutty, and aromatic, and the cheese infuses every bite!
• No fussy proofing: These rolls are made with instant yeast so that you can mix it right in—no extra steps.
• Easy! If you’ve ever wondered how to make a cheese roll, this is for you! These layered treats look complicated, but you simply spread the filling onto the dough, roll, and cut.
• Better than a bakery: Tender, cheese-filled rolls piping hot from the oven are truly heavenly.

Cheese plus bread equals a perfect food! I wanted to develop a recipe for a lovely yeasted roll that would be amazing on its own, but would be even more special when paired with a seasoned cheese filling. Instead of just the cheese and herby mixture on top, I doubled down on flavor by kneading part of the cheese mixture into the dough, then rolling the rest with crushed garlic and fresh thyme to create an unforgettable pull-apart indulgence. For more cheese-filled treats, check out Cheese and Onion Rolls, Ham and Cheese Pastry Twists, Crazy Dough Cheesy Bread, and Bacon and Cheese Strata.

Table of Contents

• What are Cheese Rolls?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Cheese Rolls Recipe
• Gemma’s Pro Chef Tips
• Make-Ahead Tips and How to Store Leftovers
• How to Serve Cheese Rolls
• FAQs
• More Bread Roll Recipes

What are Cheese Rolls?

Cheese Rolls are soft bread rolls made with an enriched yeast dough kneaded with a mixture of cheddar and gruyère cheeses, then filled with more cheese and a garlic and thyme mixture, and baked. These buttery, pull-apart rolls have a fluffy texture and layers of luxurious flavor. Enriched breads such as brioche became popular in the 1800s, and cheese baked into bread is an Alpine tradition. Cheese breads are a lovely snack, and are also perfect at breakfast and as accompaniments at lunch and dinner.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Stand mixer with a dough hook (optional)
• Plastic wrap
• Kitchen towel
• 9×13-inch (23×33-cm) baking pan
• Pastry brush

Key Ingredients and Substitutes

Cheddar cheese

• Cheddar adds a bold, pleasantly sharp flavor.
• The cheddar melts into a delightfully molten consistency.
• Substitutes: For an even bolder flavor, use smoked cheddar.
  • For a milder flavor, use Monterey Jack instead of cheddar.

Gruyère cheese

• Gruyère’s nutty taste perfectly balances hearty cheddar.
• Additionally, gruyère melts well, spreading flavor throughout the roll.
• Substitute: You can also use fontina, Comte, Jarlsberg, or Gouda.

All-purpose flour

• All-purpose flour gives the cheese roll enough structure to support the cheese while still providing a tender texture.
• Substitute: You can replace 25% of the all-purpose flour with whole wheat flour to give the rolls a wholesome, nutty flavor without sacrificing too much softness.

Granulated sugar

• Granulated sugar feeds the yeast.
• Additionally, sugar adds subtle sweetness that balances the salty cheese.

Instant yeast

• Instant yeast gives the rolls a predictable rise and a fluffy texture.
• Importantly, instant yeast doesn’t need sponging, so you can mix it with the dry ingredients.
• Just be sure to mix the yeast with the flour first before adding the salt. Salt can sometimes deactivate the yeast if it comes into direct contact.
• Substitute: If you’re using active dry yeast instead, for every teaspoon of instant yeast, use 1 1/4 teaspoons of active dry yeast. Bring the whole milk to lukewarm temperature and mix in the active dry yeast. Let it sit for about 5 minutes until foam forms on top.
  • To tell if water is lukewarm, take a small amount of water and put your finger in it. If it feels close to your body temperature or slightly warmer, it’s lukewarm.

Salt

• Salt strengthens the gluten network, which makes the dough more elastic.
• Importantly, salt enhances all of the ingredients in these cheese herb rolls.

Eggs

• Eggs give the rolls tenderness, rich flavor, and a golden color.
• Importantly, eggs contribute to the rolls’ structure in this cheese roll recipe.
• Substitute: For an egg-free recipe, use 1/2 cup (4 oz/115 g) of full-fat Greek yogurt or sour cream in place of the two eggs.

Whole milk

• Whole milk hydrates the dough and contributes to the soft texture in this cheese roll recipe.
• Additionally, the milk adds flavor.
• Substitute: If you prefer, use the same amount of an unsweetened plant-based milk, like oat milk.

Butter

• Butter is used in both the dough and the filling in this recipe for cheese rolls.
  • In the dough, butter makes these plush, soft, rich, and flavorful.
  • In the filling, butter unites the garlic and thyme spread
• Be sure to use room temperature butter here—it will incorporate better into the dough.
• Substitute: If you like, use olive oil instead.
  • In the dough, use 3 tablespoons of olive oil.
  • For the filling, use 6 tablespoons of olive oil.

Garlic

• Garlic gives the filling savory depth to this easy cheese rolls recipe.
• For the best flavor, I recommend using fresh garlic instead of garlic powder.
• Substitute: Roast the garlic before using for a mellower, sweeter flavor.

Thyme

• Thyme adds a herbal brightness that lightens the richness of the cheese and garlic.
• Substitute: In place of the fresh thyme, you can use the same amount of other fresh herbs, like basil, oregano, sage, or very finely minced rosemary.
  • You can also use a smaller amount of dried herbs, as their flavor is more concentrated. Use 1 teaspoon of dried thyme or 1 teaspoon of Italian seasoning.

Egg wash

• Egg wash (1 egg mixed with 1 tablespoon of milk or water) gives the rolls a golden-brown color and a shine.
• Substitute: You can also brush the baked rolls with butter melted in the microwave.

How to Make Cheese Rolls Recipe

Make the Cheese Dough and Proof

1. Make the cheese mixture: In a medium bowl, combine the cheddar and the gruyere cheese and set aside.

2. Mix the dry ingredients: In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing by hand), stir together the flour, sugar, yeast, and salt.

3. Add the rest of the ingredients and knead: Add in the eggs, milk, and 1/4 cup (2 oz/57 g) of the butter and knead on medium speed for 6 to 8 minutes.

4. Mix in cheese: Knead in 1 cup (3 oz/85 g) of the cheese mixture into the dough until incorporated, about 1 more minute.

5. Set aside to rise: Transfer the dough to a large, oiled bowl, cover with plastic wrap and a kitchen towel, and let the dough rise in a warm place until doubled in size, about 1 hour.

Shape the Cheese Rolls and Proof

6. Prepare pan: Butter and line a 9×13-inch (23×33-cm) baking pan and set aside.
7. Roll out dough: On a floured surface, roll the dough into a 12×18-inch (30×46-cm) rectangle.
8. Make and spread the filling: In a small bowl, combine the remaining 1/2 cup (4 oz/115 g) of butter with the crushed garlic and fresh thyme, then spread it over the dough.

9. Top with cheese: Sprinkle the remaining cheese over the butter.

10. Roll up: Starting at the 18 inch (46 cm) edge, roll the dough into a tight log, patting down as you go to ensure there are no gaps.

11. Measure before cutting: Remeasure the log to make sure it’s 18 inches (46 cm) long.
12. Slice into portions: Cut the log into 12 equal pieces that measure roughly 1 1/2 inches (4 cm).

13. Place on baking tray: Arrange the rolls, cut side up, in the prepared baking sheet.

14. Set aside for second rise: Cover with plastic wrap and a kitchen towel and let rise again until doubled in size, about 1 hour.

Bake the Cheese Rolls

15. Prepare to bake: Towards the end of the rising time, preheat the oven to 350°F (180°C).
16. Add egg wash and bake: Brush the rolls with egg wash and bake for 20 – 25 minutes, until golden brown.

17. Cool slightly and enjoy: Let cool for 10 minutes before enjoying.

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• To use active dry yeast instead of instant yeast, increase the yeast to 2 teaspoons and combine it with the warm milk and sugar listed in the ingredients.
  • Let it proof for about 10 minutes (or until foamy) before mixing the dough together.
• Create a warm proofing environment if your kitchen is cold by turning your oven on for 1 minute, then turning it off, and setting the bowl of dough in the oven with the door closed.
• You can replace the gruyere in the recipe with an equal amount of fontina, Comté, Jarlsberg, or Gouda, or with more cheddar cheese.
• Flavorful filling variations include adding crispy, crumbled bacon or pancetta, or replacing the garlic with caramelized onions for a richer, mellower filling (caramelize two thinly sliced onions, cool completely and blot to remove excess moisture, then add to the filling with the cheese and thyme).
• Add some spice by replacing the thyme with finely diced jalapenos for a bit of a kick. You can also sprinkle the filling with 1/2 teaspoon of red pepper flakes or 1 teaspoon of smoked paprika.
• These rolls are best served hot. To reheat leftovers, wrap the rolls in foil and place them in the oven at 350°F (180°C) for about 10 minutes.

Make-Ahead and Storage Instructions

Make-ahead tips

• Partially make a batch of rolls and refrigerate: You can make the rolls through step 13, then cover tightly with cling wrap and refrigerate for 18 to 24 hours.
  • Take the chilled rolls out of the fridge 60 to 90 minutes before baking, then let sit at room temperature to puff up.
  • Brush with egg wash and bake.

How to store leftovers

• Store completely cooled rolls in an airtight container in the refrigerator for up to two days.
  • To reheat leftovers, wrap the rolls in foil and place in the oven at 325°F (165°C) for about 10 minutes.
• For longer storage, freeze the rolls. After rolls are fully cooled, wrap well, place in an airtight container or freezer bag, and freeze for up to one month.
• Reheat, loosely covered, at 325°F (165°C).

How to Serve Cheese Rolls

• Cheese Rolls are a delicious accompaniment to scrambled eggs, quiche, frittata, or any breakfast food!.
• A warm cheese roll and soup is perfection.
• I love one of these Cheese Rolls with a cup of tea or coffee.
• Serve Cheese Rolls like Sun-Dried Tomato Compound Butter or Roasted Garlic and Herb Compound Butter.

FAQs

How do I make sure my dough rises properly?

• Be sure the milk is lukewarm, and not too hot, as that could damage the yeast.
• If your room is too cool, turn on your oven for 1 minute, then turn it off, and set the bowl of dough in the oven with the door closed.
• Knead the dough for the time directed.
• Proof until doubled in size.
• Be patient if your dough is slow to rise, and enriched dough can take a little more time.

Can I make these rolls egg-free?

• Yes, you can make these rolls egg-free.
  • For an egg-free recipe, use 1/2 cup (4 oz/115 g) of full-fat Greek yogurt or sour cream in place of the two eggs.
  • Instead of using egg wash, brush the baked rolls with melted butter.

How do I make sure my filling stays in the rolls and doesn’t leak out or get too runny?

• To keep the filling intact, be sure the butter for the filling is softened, but not too melty.
• Try not to sprinkle the cheese too close to the edges of the dough.
• Roll the dough log tightly, then pat to ensure there are no gaps.

More Bread Roll Recipes

• Soft Sourdough Dinner Rolls
• 1 Hour Dinner Rolls
• Brazilian Cheese Bread (Pão de Queijo) 
• Sweet Hawaiian Rolls
• Waterford Blaas (Authentic Irish Rolls)

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