A Warm Welcome from My Kitchen
There’s just something magical about warm, cheesy bread straight from the oven, isn’t there? The kind of bread that makes everyone stop mid-sentence at the dinner table, eyes wide, mouths full, and all you hear is a muffled “Mmm!”
These Easy Cheddar Cheese Rolls were born out of one of those “What can I make with what I have?” pantry raids on a lazy Sunday afternoon. It was cloudy, the kids were sprawled out watching old cartoons, and I was craving something homemade but comforting. No fuss. No yeast. No waiting for dough to rise. Just warm, melty, golden rolls that would fill the house with the cozy scent of cheddar and butter.
Well friends, these little rolls didn’t last long. I barely had time to snap a few photos before my family devoured them. And I knew—I just knew—this was a recipe I had to share with you.
Why You’ll Love These Cheddar Cheese Rolls?
Super simple ingredients—You probably already have everything on hand!
Quick and easy—No yeast, no waiting, just mix, roll, and bake.
Perfectly golden and cheesy—Crispy on the outside, soft and fluffy on the inside, with gooey cheddar in every bite.
Customizable—Add herbs, spice it up with jalapeños, or swap in your favorite cheese.
Crowd-pleaser—Perfect as a snack, side dish, or even breakfast with a fried egg on top!
Can I use a different cheese?
Absolutely! Monterey Jack, Gruyère, or a smoky gouda are all delicious options. Just make sure it’s a cheese that melts well.
What if I don’t have buttermilk?
No problem! Just stir 2 teaspoons of lemon juice or white vinegar into ¾ cup milk, let it sit for 5 minutes, and use it in place of buttermilk.
Can I freeze the dough?
Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2–3 extra minutes to the baking time.
Ingredients:
Here’s what you’ll need to make these cheesy beauties:
- 2 cups all-purpose flour – Lightly spooned and leveled, for a tender crumb.
- 1 tbsp baking powder – Gives the rolls their lovely rise without yeast.
- ½ tsp baking soda – Just a touch to help balance the acidity.
- ¾ tsp salt – I use kosher salt; feel free to adjust based on your cheese’s saltiness.
- 1 tsp garlic powder – Optional, but gives a lovely savory kick.
- 4 tbsp cold unsalted butter, cubed – Cold is key! It helps create those soft, flaky layers.
- 1½ cups sharp cheddar cheese, shredded – Freshly shredded melts best, but pre-shredded will still do the trick.
- ¾ cup buttermilk – Adds a slight tang and keeps the rolls moist and fluffy. (No buttermilk? Mix ¾ cup milk with 2 tsp lemon juice and let it sit for 5 minutes!)
Optional:
- 1 tbsp chopped fresh chives or parsley – For a little color and herby flavor.
- A pinch of crushed red pepper flakes – If you like a hint of heat!
Instructions:
Alright, let’s get rolling! These come together in under 30 minutes.
- Preheat and prep:
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper. Trust me, you’ll thank yourself for that easy cleanup later. - Mix the dry ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder. If you’re adding herbs or red pepper flakes, toss them in now. - Cut in the butter:
Add the cold cubed butter to the dry mix. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs. It’s okay if there are a few bigger bits—the uneven texture actually makes the rolls flakier. - Stir in the cheese:
Fold in the shredded cheddar until it’s evenly distributed. Try not to nibble too much on the cheese at this point (though I’m guilty of that every time!). - Add the buttermilk:
Pour in the buttermilk and stir gently with a wooden spoon or spatula until a soft dough forms. Don’t overmix—it’s okay if it looks a little shaggy. - Form the rolls:
With lightly floured hands, scoop out ¼-cup portions of dough and gently shape them into rough balls. Place them about 2 inches apart on your prepared baking sheet. - Bake to golden perfection:
Pop the tray into the oven and bake for 13–15 minutes, or until the tops are golden and the bottoms are just beginning to brown. - Optional (but recommended!): Brush with butter
As soon as the rolls come out of the oven, brush the tops with melted butter. Sprinkle with a tiny pinch of flaky salt or extra chopped herbs if you’re feeling fancy.
Pro Tips for Success:
- Keep your butter cold – This is non-negotiable! Cold butter = tender, flaky rolls.
- Don’t overwork the dough – Mix just until combined to keep the rolls light.
- Freshly shred your cheese – It melts more smoothly and tastes better.
- Make ahead tip – You can mix the dry ingredients and keep them in a zip-top bag for up to a week. When ready, just add butter, cheese, and buttermilk!
Storage and Serving Suggestions:
Storage: Keep leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Reheat in the oven at 300°F for about 8–10 minutes for that fresh-out-of-the-oven taste.
Serving ideas:
- Serve alongside soup or chili—SO good with tomato soup!
- Slice and stuff with scrambled eggs for a cheesy breakfast sandwich.
- Use as a savory base for eggs benedict (oh yes, I went there).
- Pack in school lunches for a fun twist on the usual sandwich bread.
