Airy Cheese Rolls {Pat’s Recipes}

I love a good roll. So when I found this recipe for Airy Cheese Rolls in my friend Pat’s collection of recipes, I knew I needed to try it.

Airy. Cheese. Rolls.

How could you not want a big bite of that?!

Airy Cheese Rolls

These rolls combine two of my favorite things.

Cheese and bread. In a light and airy little bundle no less!

Over the past couple months I have gotten the pleasure to get to know Pat with her spunky and fun personality. Just a couple days ago her sons came in town, packed up the rest of her belongings in a large moving truck and took my friend away. I was sad to see her go, but I am happy she will be closer to her loving family.

Me and Pat

Isn’t she just the cutest thing ever?!

Before I start to tear up, let’s get back to these rolls…

These Airy Cheese Rolls have cheese blended right into the dough!

Sharp Cheddar is our favorite type of cheese, and this recipe calls for sharp cheddar, it was a match made in heaven. I’m sure you could substitute the cheddar for another cheese, but the aroma of baked sharp cheddar is just magical.

The process is fairly easy, but since it does require yeast, it does take a bit of time to make these. So plan ahead.

Airy Cheese Rolls

I’m thinking to give these even more cheese flavor, you could add some shredded cheddar cheese after the first rise.

I would break off little bits of dough to make the rolls and fold in some more shredded cheddar cheese, then place it into the muffin tin for a second rise.

Airy Cheese Rolls

These rolls are deliciously light and fluffy on the inside, and have that baked cheddar aroma that draws you in from outside.

They are best served warm, right out of the oven, with a little bit of butter.

Airy Cheese Rolls

Good thing this recipe makes 2 dozen rolls, because they go fast!

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Airy Cheese Rolls

Airy Cheese Rolls are deliciously light and fluffy on the inside, and have that baked cheddar aroma that draws you in from outside.

  • Author: Shawn
  • Prep Time: 2 hours
  • Cook Time: 20 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 24 rolls 1x
  • Category: Side dish
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

  • 1 package active dry yeast (2 1/4 tsp)
  • 1/4 cup warm water
  • 1 1/3 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sugar
  • 2 tbsp shortening
  • 1 tsp salt
  • 4 cups sifted flour
  • 1 egg, lightly beaten
  • 1/4 cup corn meal

Instructions

  1. In a small saucepan heat the milk over medium high heat until it just starts to bubble around the sides of the pan. Turn it off and set aside.
  2. In the bowl of your stand mixer, fitted with the paddle attachment, add the cheese, sugar, shortening, salt and milk. Beat slowly until the cheese is melted. Let cool till lukewarm.
  3. Meanwhile in a small bowl combine the yeast and warm water. Let sit until the yeast has softened, and began to foam up a bit.
  4. In the bowl with the cheese mixture, remove the paddle attachment and replace with your dough hook. Once the mixture is lukewarm add two cups of the flour. Beat 2 minutes at medium speed.
  5. Add egg, yeast, corn meal and remaining flour. Beat for an additional two minutes.
  6. Cover and let rise in warm place until the dough doubles in size, about 1 1/4 hours.
  7. Punch down the dough, break into 24 equal size balls and place into lightly greased muffin tins. Cover and let rise till doubled in size, about 45 minutes.
  8. Preheat oven to 375 degrees F.
  9. Bake for 15-20 minutes, or until light and golden brown on top.
  10. Remove from oven and let cool for 5 minutes. Enjoy immediately.

Keywords: cheddar, rolls

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
23 Responses
  1. JoAnna Houchins

    I want to make these but would want to mix the dough, let it rise, and then refrigerate the dough overnight to bake the next day. Is that feasible? I am thinking for Easter, I would want to make them the day before so I could get them out and bake them right before dinner so they are warm and fresh.

  2. alice rogman

    In the recipe yoy say add egg but there is no egg mwntioned i the Ingredients list.
    How many eggs i need to use
    thanks

  3. Lynn

    Wonderful surprise for me. I have a book of recipes my aunt wrote out over 30 years ago. She was such a good cook some steps were missing. Mine are raising right now!

  4. I adore cheese and I like to add it in all dishes because it gives special taste to them. This recipe is very interesting for me because and it is rather easy to cook it. I will definitely try to do this!

  5. I am in love with these rolls! We are (extra) sharp cheddar lovers most definitely. I used too be So intimidated by yeast recipes. … but now I’m going through yeast and flour so much! Even when my husband stops at the store, he calls to ask if I need yeast or flour…. the kitchen aid gets a lot of attention! Pinning (and making very soon)!

    1. I used to be the same way with yeast recipes. I think the more you do them the easier they get. Not that difficult at all. Thanks for stopping by Gloria, hope you enjoy these rolls as much as we did! 🙂

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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