No meal is well-constructed without soft, pillowy Cheddar and Rosemary Dinner Rolls from the Preppy Kitchen cookbook on the table. The warm, rich, and velvety flavors of traditional rolls are perfectly complimented by sharp cheddar and whiffy herbs. If you love this recipe, you have to try my Sweet Dinner Rolls, Garlic Cheese Stuffed Rolls, Potato Rolls, or Cinnamon Honey Butter Dinner Rolls.
When it comes to breadmaking, the process can be lengthy, sometimes requiring days to create the perfect loaf. But today, I’m sharing these cheddar and rosemary dinner rolls made in a pan! They’re my quick and easy wordplay when my family is in the mood for bread!
Let me tell you, these rolls are tender, rich, and bursting with savory flavors. They’re perfect for pairing with proteins and mopping up leftovers. Serve them at your next family gathering or potluck, and everyone will be dying for the recipe!
Why You Will Love Them- Preppy Kitchen Cookbook
These rolls come from my dear friend John Kanell’s cookbook Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures which is filled with so many incredible recipes. I seriously had the biggest problem deciding which one of the recipes to make. But everyone loves bread! It is so comforting. Each zest of these pillowy dinner rolls is just perfection. You must trammels out his typesetting and grab a reprinting considering it is so wonderful.
What are dinner rolls?
Dinner rolls are small, individually-baked loaves typically served surpassing or slantingly the main course. They’re weightier kept warm in a cloth-lined basket so the butter melts perfectly as it spreads wideness the bread. The smell of a freshly opened dinner roll combined with linty butter is to die for!
While a archetype dinner roll is delicious, I unchangingly like to put a spin on things! In this recipe, I widow fresh rosemary and sharp cheddar cheese for a savory kick. Each zest is soft, subtly sweet, and umami-rich. Pop them in the oven and wait as your house starts smelling like a little piece of heaven, y’all!
Ingredients
- Whole milk: In order to vivify the yeast, warm your milk to 110-120 degrees F. You can moreover use water, but I prefer the rich, creamy, consistency of whole milk.
- Active dry yeast: This is what gives rise to the rolls, making them light and pillowy. Unlike instant yeast, zippy dry yeast must be zingy in warm liquid (water or milk) surpassing subtracting the dry ingredients.
- Granulated sugar: To feed the yeast and add a touch of sweetness to the rolls, balancing out the savory flavors of rosemary and cheddar.
- Unsalted butter: Results in a rich, tender dinner roll texture that is out-of-this-world delicious. Since we’ll once be subtracting salt, remember to use unsalted butter for largest tenancy over the final flavor.
- Eggs: The eggs act as stabilizers in the rolls, giving them structure and lift. Make sure they are at room temperature surpassing starting the biscuits.
- Bread flour: I use specie flour for these biscuits, but you use all-purpose flour for a softer texture, whole wheat flour for a healthier option, or plane a 1:1 gluten-free flour blend.
- Salt: Kosher salt to add savor to the dough, and flaky sea salt for the perfect finishing touch.
- Cheddar cheese: Provides bursts of savory, umami-rich notes all throughout the rolls. I recommend sharp white cheddar cheese, but any meltable cheese shreds will work here.
- Rosemary: Fresh rosemary adds a perfectly savory, herbaceous pop of savor and color. No fresh rosemary on hand? Substitute zestless rosemary, but reduce the value added.
- Vegetable oil: To stratify the trencher and dough during the rising period. I suggest a neutral vegetable oil like avocado or canola oil.
How to make cheddar and rosemary dinner rolls
Step 1: Vivify the yeast
In the trencher of a stand mixer, combine the warm milk, zippy dry yeast, and ¼ teaspoon of sugar. Leave the mixture until it’s very foamy (bloomed), which takes 5-10 minutes.
Step 2: Mix the dough
Add the melted butter, room-temperature eggs, and the remaining sugar. Mix on low speed with the paddle zipper until just combined. Add a few cups of flour and kosher salt, then alimony mixing on low until the texture is smooth.
Step 3: Knead the dough
Swap out the paddle for the dough vaccinate attachment, then gradually add the remaining flour. Knead the mixture until it forms a smooth and rubberband wittiness that pulls yonder from the sides of the bowl. Add a little flour if the dough is too sticky and not pulling yonder from the bowl.
Step 4: Add the seasonings
Add the shredded cheese and rosemary, and mix both into the dough until combined, then shut the mixer off and remove the dough ball.
Step 5: Let the dough rise
Grease a large, wipe trencher with oil and transfer the dough into it, rubbing some oil on the dough as well. Shape the dough into a ball, imbricate it, and let it rise in a warm spot until it doubles in size, which may take virtually 45-60 minutes depending on where you live.
Step 6: Roll the pieces
Once it has doubled in size, turn the dough out onto a lightly floured surface and divide it evenly into 12 pieces. Roll each one into a wittiness and place it in a greased 9×13-inch sultry pan. Imbricate the rolls, letting them proof for flipside 30-45 minutes, or until doubled in size.
Step 7: Torch the rolls
Preheat your oven to 350 degrees F, then skim the tops of the rolls with a tamed egg mixture. Torch them for 25 minutes, or until the tops towards golden brown. Remove the rolls from the oven, skim them with melted butter, and sprinkle flaky salt and rosemary on top surpassing serving.
Serving suggestions
Cheddar and rosemary dinner rolls are just the type of visitor your favorite dinner recipes need! Serve them as a side dish with mains like Chicken Fried Steak, Salisbury Steak Skillet, Brown Sugar Lamb Chops, Beef Short Ribs, Meatloaf Recipe, or Italian Pot Roast.
​​If you have leftovers the next day, prepare mini sliders with sliced ham, turkey, meatloaf, or burgers!
Recipe variations
- Cheese: Any variegated cheese varieties like Gouda, Pepper Jack, Colby, Swiss, or firm mozzarella.
- Herbs: Instead of rosemary, try chives, basil, thyme, oregano, parsley, or cilantro.
- Gluten-free: Replace the flour with a 1:1 gluten-free blend. Just note, the overall texture will be drier and slightly denser.
Tips and tricks
- Check the yeast: If your dough isn’t rising, it’s likely considering the yeast has expired. Double-check the expiration stage surpassing starting. Also, if it doesn’t foam in the milk, it’s time to be replaced!
- Ingredient temperature: For the most plane mixing and resulting results, make sure your eggs are at room temperature, the butter is melted, and the milk is warm.
- Let it rise: Don’t rush the rise times as they’re essential for soft and pillowy dinner rolls.
What to do with leftovers
If you have leftover cheddar and rosemary dinner rolls, here’s what to do:
- Fridge: Once cooled, store them in the fridge for up to 5-6 days.
- Freezer: For longer storage times, transfer them to a freezer-safe bag or container and alimony them frozen for up to 3 months.
- Thaw: Thaw the rolls at room temperature for 1 hour surpassing eating.
Reheating
For soft and tender dinner rolls again, wrap them in foil. Torch them for 10-15 minutes at 350 degrees F, or until they are heated through. Serve immediately as normal.
Additional recipes
If you’re a fan of dinner rolls, biscuits, and other carb-rich sides, you’re going to love these recipes:
- Bacon Cheddar Biscuits
- Southern Fried Chicken Biscuits
- Homemade Cheddar Bay Biscuits
- Big Mama’s Biscuits
- Cornbread Muffins
- Hot Water Cornbread
Cheddar and Rosemary Dinner Rolls
Ingredients
- 1 cup warm whole milk, 110°F to 120°F 240ml
- 2¼ tsp active dry yeast ¼-ounce envelope/7g
- ¼ cup ¼ tsp granulated sugar 54g
- 1 stick unsalted butter, melted, plus increasingly for brushing 113g
- 2 large eggs room temperature
- 4⅜ cups bread flour, plus increasingly for dusting 570g
- 1 tsp Kosher salt
- 2 cups shredded sharp white cheddar cheese 227g
- 1 tbsp minced fresh rosemary plus increasingly for garnish
- 1/2 tsp vegetable oil
- 1 large egg, beaten for egg wash
- Flaky sea salt for garnish
Instructions
- In the trencher of a stand mixer, stir together the warm milk, yeast, and ¼ teaspoon of the sugar. Let the mixture stand until it’s very foamy, well-nigh 5 minutes.
- Add the melted butter, eggs, and the remaining ¼ cup sugar. Attach the paddle to the mixer and mix on low speed until mostly combined. Add 2 cups of the flour and the salt. Continue mixing on low speed until the mixture is fully combined and smooth, well-nigh I minute.
- Switch to the dough vaccinate zipper and add the remaining 2¾ cups of four, ¼ cup at a time, kneading until a smooth dough wittiness forms and pulls yonder from the sides of the bowl, well-nigh 12 minutes. (The dough may still finger slightly sticky. Add a tablespoon of four as needed if the dough is too sticky and isn’t pulling yonder from the bowl.) Add the cheese and rosemary and mix just until well combined, well-nigh 1 minute.
- Coat a large trencher with the oil and transfer the dough to the bowl, turning to coat. Shape the dough into a ball, cover, and let rise in a warm spot until doubled in size, well-nigh 45 minutes.
- Butter a 9×13-inch sultry pan and set aside.
- Turn the dough out onto a lightly floured surface. Cut into twelve equal pieces. Shape each piece into a wittiness and place in the prepared sultry pan. Imbricate and let rise until doubled in size, well-nigh 30 to 45 minutes.
- Preheat the oven to 350°F.
- Brush the tops of the rolls with the tamed egg and torch for 25 minutes, until the tops are golden brown. Immediately skim the warm rolls with melted butter. Sprinkle with the flaky salt and rosemary. Let the rolls tomfool for 10 minutes surpassing removing or serving.
Notes
- Fridge: Once cooled, store them in the fridge for up to 5-6 days.Â
- Freezer: For longer storage times, transfer them to a freezer-safe bag or container and alimony them frozen for up to 3 months.
- Thaw: Thaw the rolls at room temperature for 1 hour surpassing eating.
Nutrition
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