There’s something magical about the smell of freshly baked rolls drifting through the house. These Buttery Cheddar Herb Rolls take that magic and crank it up with sharp cheddar and fragrant herbs baked right into every soft, pillowy bite. They’re the kind of rolls that disappear the moment they hit the table, perfect for family dinners, holiday spreads, or anytime you want to treat yourself to warm, homemade comfort.
How to Make These Dreamy Cheddar Herb Rolls
1. Start with your dough base.
Mix together your flour, sugar, herbs, yeast, and salt in a large mixing bowl. This creates the foundation for soft, fluffy rolls.
2. Warm the butter and milk.
Melt most of your butter, stir in the milk, and gently warm it until it feels cozy to the touch not hot. This helps activate the yeast without overheating it.
3. Bring everything together.
Pour the warm mixture over the dry ingredients, add your eggs, and mix until the dough begins to form. Then knead until the dough turns smooth, stretchy, and elastic.
4. Add the cheddar.
Sprinkle a generous handful of shredded cheese over the dough and knead it in by hand. Don’t be afraid of a slightly sticky dough, that’s what helps these rolls stay tender.
5. Let the dough rise.
Transfer the dough to an oiled bowl, cover it, and let it rise until doubled. This usually takes about an hour in a warm spot.
6. Shape your rolls.
Divide the dough into small portions and roll each one into a smooth, tight ball using your cupped hand. Place them on a lined baking sheet, spaced just slightly apart.
7. Rise again.
Cover and let the rolls puff up until they’re touching and look light and airy. This second rise gives them their signature fluffy pull-apart texture.
8. Add the buttery, cheesy topping.
Brush the tops with melted butter and sprinkle the remaining cheddar over each roll.
9. Bake to golden perfection.
Bake until the rolls are beautifully golden on the tops and bottoms. Let them cool just enough to handle they’re best enjoyed warm.
💡 Tips & Tricks for Perfect Rolls Every Time
- Switch up the herbs: Rosemary, chives, or thyme all work beautifully.
- Prefer tangy flavor? Sharp white cheddar adds a lovely contrast to the buttery dough.
- No mixer? You can knead by hand, it just takes a few extra minutes of elbow grease.
- Make-ahead option: Allow the dough to do its first rise, then refrigerate it overnight. Bring it back to room temperature before shaping.
- Vegan variation: Use plant-based butter, milk, and vegan cheddar, the texture is still amazing.
FAQ
1. Can I freeze these rolls?
Yes! Freeze them after baking. Reheat in the oven until warmed through, they’ll taste freshly made.
2. Can I make them smaller or larger?
Absolutely. Just adjust the baking time slightly. Smaller rolls bake faster, larger ones need a little more time.
3. Why is my dough sticky?
Cheddar and melted butter naturally make the dough soft. Lightly flour your hands if needed, but avoid adding too much extra flour.
4. Can I use pre-shredded cheese?
You can, but freshly shredded melts more smoothly and blends better into the dough.
5. How do I store leftovers?
Keep them in an airtight container for 2–3 days. Warm them for a few seconds before serving to bring back that fresh-baked softness.
Place the flour, sugar, sage or thyme, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix on low speed until combined; set aside. Calories: Approximately 250 per roll
Protein: 8g
Carbs: 30g
Fat: 12g
Ingredients
Instructions
Melt 8 tablespoons of the butter in a small saucepan over low heat. Add the milk and heat until the mixture is warm to the touch but not hot (between 105°F and 115°F on an instant-read thermometer), about 1 minute more. Pour over the flour mixture and add the eggs. Mix on medium speed until just combined, about 1 1/2 minutes. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 10 minutes.
Remove the bowl from the mixer. Sprinkle with 1 cup of the cheese and use your hands to knead it evenly into the dough — the dough will still be slightly sticky.
Lightly coat a large bowl with vegetable oil or cooking spray. Transfer the dough to the bowl, turn to coat in oil, and cover with a damp towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour. Meanwhile, line a baking sheet with parchment paper or a silicone baking mat; set aside.
Place the dough on a work surface and divide it into 20 pieces (about 2 ounces each). Cover the pieces loosely with a piece of oiled plastic wrap. Working with one piece at a time, form into a small roll by cupping your palm and rolling the dough on the work surface into a round, tight ball.
Place on the prepared baking sheet and repeat with the remaining dough pieces, spacing them about 3/4-inch apart. Cover with oiled plastic wrap and let rise in a warm place until they are just touching one another and have doubled in size, about 1 hour. About 30 minutes before the rolls are risen, arrange a rack in the middle of the oven and heat to 350°F.
Melt the remaining 2 tablespoons butter and let cool slightly. Uncover the rolls and brush with all of the butter. Sprinkle evenly with the remaining 1 cup of cheese.
Bake for 10 minutes. Rotate the baking sheet from front to back and continue to bake until the bottoms and tops of the rolls are golden-brown, 12 to 15 minutes more. Let cool 10 minutes on the baking sheet. Serve immediately, or transfer the rolls to a wire rack to cool completely.Nutrition