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Cheddar Cheese Rolls

These cheddar cheese filled rolls have become an absolute favorite. They are great along side a salad, pasta, omelets or on their own. The rolls are soft and slightly sweet which makes the Cabot Vermont Sharp Cheddar cheese the perfect filling. They’re topped with a garlic butter. It is important to grate your garlic very finely, as the garlic butter is brushed on after baking.

These rolls keep well in an airtight container in the fridge for 3 days and can be frozen for a few months. Simply reheat in the oven.

Some tips: For this recipe, the yeast is not activated prior to mixing, so it is important to use rapid rise. Add the flour slowly and mix until a soft dough forms.

Cheddar Cheese Filled Rolls

Servings 14


  • 3 1/2 cups All Purpose Flour
  • 1 tablespoon active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 1/4 cups whole milk
  • 1/4 cup unsalted butter
  • 1 large egg
  • 8 oz Cabot Vermont Sharp Cheddar Cheese, cut into 14 cubes

Garlic Butter

  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped parsley
  • 2 teaspoons finely grated garlic
  • 1/4 cup Cabot Vermont Sharp cheddar Cheese finely grated


  • In the bowl of a stand mixer, combine half the flour, yeast, sugar and salt. In a heavy bottom pot, melt the butter and add the milk. Heat to no more than 110 degrees F.
    Add the milk and butter mixture to the bowl of the stand mixer and use a paddle attachment to combine. Add the egg and remaining flour. Mix until a smooth dough forms. Place the dough in a well oiled bowl and over with a damp cloth to rise. Allow to rise in a dark warm spot in your kitchen for 1 hour. 
    Divide dough into 2 1/2 oz sections (you should have 14-16) and fill each with 1 tablespoon Cabot Vermont Sharp Cheddar. Wrap dough completely around cheddar and place on baking sheet. Cover with a damp cloth and allow to rise for one hour.
    Meanwhile, heat oven to 350 degrees. Bake rolls until golden.
    Once pulled from the oven brush top with garlic butter and garnish with parsely and additional grated cheddar if desired. 

This post and recipe are sponsored by Cabot Cheese. All content and ideas are my own. Thank you for supporting the companies that help support and keep this blog going.

Make this recipe? I’d love to see. Tag me @AmandasPlate

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