These soft and fluffy cheese rolls, made with rich cheddar and savoury tomato sauce, are the perfect homemade bread roll. They’re quick to prepare and packed with flavour, making them ideal for any occasion.
You'll also love my cheese scones and these cheese and bacon scones.
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⭐️ Why this recipe works
- Perfectly Balanced Flavours: The combination of cheddar cheese and tomato-grilled pepper sauce creates an irresistible, savoury, and slightly tangy filling.
- Soft and Fluffy Dough: Using warm milk and a proper kneading technique ensures the rolls are soft and airy.
- Crowd-Pleaser: Ideal for parties, family gatherings, or any occasion where you want to impress guests with minimal effort.
🧾 Ingredients overview
- Whole Milk: Provides moisture and richness to the dough. *You can use semi-skimmed milk if you prefer.
- Butter: Adds flavour and helps achieve a tender crumb.
- Honey: A natural sweetener that feeds the yeast and enhances the dough’s flavour.
- Fast-Acting Yeast: Speeds up the rising process, making the recipe more time-efficient.
- Eggs: Contribute to the dough’s structure and richness.
- Strong Flour: Provides the necessary gluten content for a good rise and texture.
- Salt: Enhances the overall flavour.
- Tomato and Grilled Pepper Sauce: Adds a tangy, savoury element to the filling.
- Grated Cheddar: The main cheesy component that melts beautifully.
- Thyme: Adds an aromatic herb flavor that complements the cheese.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Soft and Fluffy Cheese Rolls recipe step-by-step
- Preheat and Prepare the Baking Tin: Preheat your oven to 170ºC (fan) or 180ºC (conventional). Line a 23 cm square baking tin with non-stick baking paper.
- Prepare the Dough Mixture: In a medium bowl, combine the warm milk and melted butter. Ensure the mixture is warm but not hot. Whisk in the eggs, yeast, and honey. Set aside for about 5 minutes until the yeast starts to froth. Add the flour and salt, stirring until a shaggy dough forms.
- Knead the Dough: Knead the dough on a lightly floured surface until it becomes soft and elastic, bouncing back when gently pressed.
- Let the Dough Rise: Place the dough back in the mixing bowl, cover with a tea towel or cling film, and let it rise in a warm place until doubled in size, about 30-40 minutes.
- Roll Out the Dough: Roll the dough out on a lightly floured surface into a rectangle about ¼ cm thick.
- Spread the tomato and grilled pepper sauce evenly over the dough, then sprinkle the thyme leaves and grated cheddar on top. Lightly press the cheese into the dough.
- Shape the Rolls: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the edge to seal. Cut the log into 9 equal rolls. Place the rolls cut side up in the lined baking tin. Cover and let rise in a warm place for another 30 minutes.
- Bake the Rolls: Bake in the preheated oven for about 25 minutes, until the cheese is bubbling and the rolls are golden and cooked through.
📖 Variations
- Cheese: Swap cheddar with mozzarella, Gouda, or any of your favorite cheeses.
- Sauce: Use pesto, marinara, or béchamel instead of tomato and grilled pepper sauce.
- Herbs: Replace thyme with rosemary, basil, or oregano.
- Dough: Use whole wheat flour for a healthier twist.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Proofing: For best results, let the dough rise in a slightly warm oven (turn the oven on for a few minutes and then off) to create an ideal environment.
- Cutting the Rolls: Use dental floss to cut clean, even rolls without squishing the dough.
- Melting Butter: For a glossy finish, brush the rolls with melted butter immediately after baking.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled cheese rolls in an airtight container in the fridge for up to 3 days.
- Freezer: For longer storage, place the cheese rolls in a freezer-safe bag or container and freeze for up to 2 months.
- Reheat: To refresh the rolls, wrap them in foil and warm them in a 150ºC oven for 10-15 minutes. For a quicker option, microwave on medium power for 1-2 minutes.
❓Recipe FAQ's
How do I know when the dough has risen enough?
The dough should be doubled in size and when gently pressed, it should spring back slowly.
Can I add other ingredients to the filling?
Absolutely! Feel free to add cooked bacon, caramelised onions, or even a sprinkle of red pepper flakes for some heat.
What if my rolls are browning too quickly?
Cover them with foil and continue to bake until they are done.
Can I prepare the cheese rolls in advance and bake them later?
Yes, you can prepare the rolls and let them do the second rise in the fridge overnight. Bring them to room temperature before baking.
Looking for other easy bread recipes like this? Try these:
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Soft and Fluffy Cheese Rolls Recipe
These cheese rolls are a delightful blend of rich cheddar cheese and savoury tomato and grilled pepper sauce, perfect for any occasion. The dough is soft and airy, making each bite a cheesy, flavourful treat.
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Servings: 9 Rolls
Ingredients
- 250 ml (1 cup) whole milk, warm (see notes)
- 2 tablespoons butter, melted
- 1 tablespoon honey
- 7 g (2 tablespoon) fast-acting yeast, 1 sachet if using packets
- 2 eggs, beaten
- 500-550 g (2 cups) strong flour
- ½ teaspoon salt
- 190 g (1 ¼ cups) jar tomato and grilled pepper sauce, see notes
- 300 g (2 ½ cups) grated cheddar
- 3 sprigs thyme, leaves picked
Instructions
Preheat and Prepare the Baking Tin:
- Preheat your oven to 170ºC (fan) or 180ºC (conventional). Line a 23 cm square baking tin with non-stick baking paper.
Prepare the Dough Mixture:
- In a medium bowl, combine the warm milk and melted butter. Ensure the mixture is warm but not hot.
- Whisk in the eggs, yeast, and honey into the milk mixture. Set aside for about 5 minutes until the yeast starts to froth.
- Add the flour and salt to the mixture, stirring until a shaggy dough forms.
Knead the Dough:
- Knead the dough on a lightly floured surface until it becomes soft and elastic, bouncing back when gently pressed.
Let the Dough Rise:
- Place the dough back in the mixing bowl, cover with a tea towel or cling film, and let it rise in a warm place until doubled in size, about 30-40 minutes.
Roll Out the Dough:
- Roll the dough out on a lightly floured surface into a rectangle about ¼ cm thick.
Add Fillings:
- Spread the tomato and grilled pepper sauce evenly over the dough, then sprinkle the thyme leaves and grated cheddar on top. Lightly press the cheese into the dough.
Shape the Rolls:
- Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the edge to seal. Cut the log into 9 equal rolls.
Second Rise:
- Place the rolls cut side up in the lined baking tin. Cover and let rise in a warm place for another 30 minutes.
Bake the Rolls:
- Bake in the preheated oven for about 25 minutes, until the cheese is bubbling and the rolls are golden and cooked through.
Notes
- Milk: Whole milk adds richness and softness to the dough. However, skim or semi-skim milk can be used as a substitute.
- Sauce Substitute: Pesto or red onion chutney can be used instead of the tomato and grilled pepper sauce.
- Variations: To create a pizza roll variation, enhance the rolls by adding extra cheese, herbs, or even some Parma ham.
Nutrition
Calories: 380kcal | Carbohydrates: 47g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 369mg | Potassium: 158mg | Fiber: 2g | Sugar: 4g | Vitamin A: 453IU | Vitamin C: 1mg | Calcium: 291mg | Iron: 3mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Abi
Wow!!!!!! My partner and I have spent the afternoon baking these and we could not be happier!!!
These are the lightest, fluffiest, softest rolls ever. They are absolutely perfect. I’m a very seasoned baker but this is easily top 5 recipes I’ve tried in my life. Thank you!! 😀
Deborah Rainford
So happy you loved this recipe so much! And thank you so much for taking the time to leave a comment. It's so appreciated. 🙂
Wez
If I do all the prep work (in the morning) and don't put them in the oven (until tea-time approx 5pm) but keep them out on the worktop (covered in clingfilm)..... would they still bake just as nice? Or is it better to continue with baking them & then reheat later with few splashed of warm water over (or a tray of hot water on rack beneath to steam) to freshen them up?
Deborah Rainford
Hi Wez,
I would bake them from start to finish then reheat them exactly as you suggested. The only reason is that they will overprove on the worktop and will probably be a little too puffy before going in the oven. To reheat them sprinkle with a few splashes of water and give them between 2-5 minutes in a very hot oven. Let me know how it goes!
Walter
Mucho gracias from a newbie baker!
I was already into prep before realising I only had plain flour! I used a topping mix of pesto, (tinned) mackerel and a dash of sweet chili sauce...
With zero experience rolling out dough my log was humungous... ended up with 18 slices which were difficult to lift without falling apart and completely filled up the baking tray. Expecting a complete disaster I was amazed after 25 mins with a result that looked kinda like a tear and share loaf infused with pesto and mackerel and the bread part was unbelievably good - soft, fluffy, like a bun... Very yummy and filling!
Thanks again, this is the second recipe I have followed from here!
Regards
Deborah Thompson
You've made my day! I'm so happy that it worked out. And your variation sounds absolutely incredible!!!