Cheese Rolls Recipe

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

👥 12 Servings⏱️ Prep & Cook: 3h 25m⏳ Prep: 30 min🔥 Cook: 25 min👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

To Make the Cheese Dough and Proof (1 ½ hours)

In a medium bowl, combine the cheddar and gruyere cheese and set aside.

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.

Add in the eggs, milk and ¼ cup (2 oz/57 g) butter and knead on medium speed for ⏱️ 6-8 minutes.

(6 oz/170 g) shredded cheddar cheese2 cupslarge eggs (, at room temperature)2(8 fl oz/240 ml) whole milk (, lukewarm)1 cup

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

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)

Butter and line a 9x13 inch (23 x 33 cm) baking pan and set aside.

On a floured surface, roll the dough into a 12x18 inch (30 x 46 cm) rectangle.

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.

(6 oz/170 g) shredded cheddar cheese2 cups(8 fl oz/240 ml) whole milk (, lukewarm)1 cupgarlic (, crushed)2 cloves

Sprinkle the remaining cheese evenly over the butter.

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.

Remeasure the log to check that it is 18 inches (46 cm) long.

Cut the log into 12 equal portions that measure roughly 1 ½ inches (about 4 cm).

Arrange the rolls, cut side up, in the prepared baking sheet.

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

To Bake the Cheese Rolls

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

Brush the rolls with egg wash then bake for ⏱️ 20-25 minutes, until golden brown.

(6 oz/170 g) shredded cheddar cheese2 cups(8 fl oz/240 ml) whole milk (, lukewarm)1 cupEgg wash

Let cool for ⏱️ 10 minutes before enjoying. Store completely cooled rolls in an airtight container in the refrigerator for up to 2 days.