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5 from 7 votes
A top-down view of golden cheese rolls with swirls.
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Cheese Rolls Recipe
Prep Time
30 mins
Cook Time
25 mins
Proof Time
2 hrs 30 mins
Total Time
3 hrs 25 mins
 

My Cheese Rolls recipe is soft and fluffy with a melty garlicky cheddar and gruyère swirl—easy to make, comforting, and bakery-worthy.

Servings: 12 rolls
Author: Gemma Stafford
Ingredients
  • 2 cups (6 oz/170 g) shredded cheddar cheese
  • 1 ½ cups (4 ½ oz/128 g) shredded gruyere cheese
  • 3 ½ cups (17 ½ oz/497 g) all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 ½ teaspoons instant yeast
  • 1 ½ teaspoons salt
  • 2 large eggs , at room temperature
  • 1 cup (8 fl oz/240 ml) whole milk , lukewarm
  • ¼ cup (2 oz/57 g) plus ½ cup (4 oz/115 g) butter , softened
  • 2 cloves garlic , crushed
  • 1 tablespoon fresh thyme leaves
  • Egg wash
Instructions
To Make the Cheese Dough and Proof (1 ½ hours)
  1. In a medium bowl, combine the cheddar and gruyere cheese and set aside.
  2. In the bowl of a stand mixer fitted with a dough hook (or with a large bowl if mixing by hand) stir together the flour, sugar, yeast and salt.
  3. Add in the eggs, milk and ¼ cup (2 oz/57 g) butter and knead on medium speed for 6-8 minutes.
  4. Knead in 1 cup (3 oz/85 g) of the cheese mixture into the dough until incorporated, about 1 more minute.
  5. Transfer the dough to a large, oiled bowl, cover with plastic wrap and a kitchen towel and let rise in a warm place until doubled, about 1 hour.
To Shape the Cheese Rolls and Proof (2 hours)
  1. Butter and line a 9x13 inch (23 x 33 cm) baking pan and set aside.
  2. On a floured surface, roll the dough into a 12x18 inch (30 x 46 cm) rectangle.
  3. In a small bowl, combine the remaining ½ cup (4 oz/115 g) of the butter with the crushed garlic and fresh thyme, then spread this over the dough.
  4. Sprinkle the remaining cheese evenly over the butter.
  5. Starting at an 18 inch (46 cm) edge, roll the dough into a tight log, patting down as you go to ensure that there are no gaps.
  6. Remeasure the log to check that it is 18 inches (46 cm) long.
  7. Cut the log into 12 equal portions that measure roughly 1 ½ inches (about 4 cm).
  8. Arrange the rolls, cut side up, in the prepared baking sheet.

  9. Cover with plastic wrap and a kitchen towel and let rise again until doubled in size, about 1 hour.

To Bake the Cheese Rolls

  1. Towards the end of the rising time, preheat the oven to 350°F (180°C).

  2. Brush the rolls with egg wash then bake for 20-25 minutes, until golden brown.
  3. Let cool for 10 minutes before enjoying. Store completely cooled rolls in an airtight container in the refrigerator for up to 2 days.