Soft and Fluffy Cheese Rolls

These soft and fluffy cheese rolls are made using easy bread dough and rolled with shredded cheddar cheese and a roasted tomato & red pepper sauce. 

These cheese rolls are the perfect companion to soup, or as a side dish for pretty much any dinner, but especially pasta. Soft and fluffy bread dough is just rolled up with some cheese and fresh thyme leaves. 

Soft & Fluffy Cheese Rolls
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Ingredients needed

• strong white flour
• fast-acting yeast
• whole milk
• eggs
• butter
• honey
• tomato and grilled red pepper sauce
• cheddar cheese
• thyme leaves

Step by step directions

Step 1 & 2

• This recipe has been made super easy in that it only uses one bowl. Start by weighing the butter and milk in a medium bowl and warming in the microwave. The mixture should be warm and the butter melted. 
• Once the mix is warm but not hot, whisk in the eggs, yeast and honey. Set the bowl aside for about 5 minutes until the yeast has started to froth on the top of the mix. Add in the flour and salt. 

Step 3 & 4

• Mix the flour and milk mixture together until you have a shaggy dough.
• Knead the dough on a lightly floured surface until the dough comes together and is soft and bounces back when gently pressed.

Step 5 & 6

• Place the dough back in the mixing bowl and cover with a tea towel or some cling film and set in a warm place until doubled in size. This should only take about 30-40 minutes. 
• Roll the dough out on a lightly floured surface into a rectangle about ¼ cm thick. 

Step 7 & 8

• Spread the red pepper sauce over the entire surface of the dough and sprinkle the thyme leaves and then cheddar over the surface. Press the cheese lightly into the dough. 
• Add extra cheese, herbs or even toss in some parma ham to turn these into pizza rolls.

Step 9 & 10

• Starting with the long edge closest to you roll the dough tightly. When you've rolled the dough into a log, pinch along the edge to seal. Cut the dough into 9 equal rolls. 
• Place with the cut side up in a lined baking tin. Leave covered in a warm place for another 30 minutes, then bake. 

Variations

These rolls are vegetarian the way they are but here are some ideas for add-ins

• crispy pancetta lardons
• pesto
• mozzarella
• parma ham
• chopped sun-dried tomatoes

Storage

These rolls really are at they're very best on the day they're baked, but I do always love having a couple in the freezer so that I have a quick side with some soup or a snack on a very busy day. 

• Freezing- Wrap tightly in a double layer of foil for up to 3 months
• Room temperature- In an airtight container for about 2 days. They will dry out a little, but a quick zap in the microwave will soften them up again in no time. 

Soup recipes to serve with cheese rolls

• Sweet potato carrot soup
• Slow cooker chicken and mushroom soup
• Broccoli & stilton

Tools used

1. Square baking tin
2. Mixing bowl

Soft and Fluffy Cheese Rolls Recipe

These soft and fluffy cheese rolls are made using an easy dough and rolled with shredded cheddar cheese and a tomato & red pepper sauce.

5 from 2 votes

Print Pin Rate

Course: Easy Baking

Cuisine: British

Prep Time: 1 hour hour

Cook Time: 25 minutes minutes

Servings: 9 Rolls

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Author: Deborah Rainford

Ingredients

1x2x3x

• 250 ml (1 cups) whole milk, warm* see notes
• 2 tablespoons (2 tablespoons) butter, melted
• 1 tablespoon (1 tablespoon) honey
• 7 g (¼ oz) fast-acting yeast, 1 sachet if using packets
• 2 (2) eggs, beaten
• 500-550 g (3 ⅘ cups) strong flour
• ½ teaspoon (½ teaspoon) salt
• 1 (1) jar tomato and grilled pepper sauce* see notes
• 300 g (2 ½ cups) grated cheddar
• 3 (3) sprigs thyme, leaves picked

Instructions

• Preheat the oven to 170ºc fan or 180º conventional and line a 23cm square baking tin with nonstick baking paper.
• Start by weighing the butter and milk in a medium bowl and warming in the microwave. The mixture should be warm and the butter melted.
• Once the mix is warm but not hot, whisk in the eggs, yeast and honey. Set the bowl aside for about 5 minutes until the yeast has started to froth on the top of the mix. Add in the flour and salt. Mix the flour and milk mixture together until you have a shaggy dough.
• Knead the dough on a lightly floured surface until the dough comes together and is soft and bounces back when gently pressed.
• Place the dough back in the mixing bowl and cover with a tea towel or some cling film and set in a warm place until doubled in size. This should only take about 30-40 minutes.
• Roll the dough out on a lightly floured surface into a rectangle about ¼ cm thick.
• Spread the red pepper sauce over the entire surface of the dough and sprinkle the thyme leaves and then cheddar over the surface. Press the cheese lightly into the dough.
• Starting with the long edge closest to you roll the dough tightly. When you've rolled the dough into a log, pinch along the edge to seal. Cut the dough into 9 equal rolls.
• Place with the cut side up in a lined baking tin. Leave covered in a warm place for another 30 minutes, then bake in the preheated oven for about 25 minutes, until the cheese is bubbling and the rolls are baked through.

Notes

1. This recipe truly benefits from the higher fat content in whole milk and creates a really soft dough, but if you have skim or semi skim that will work too. 
2. As a substitute, you can use pesto or red onion chutney instead of the grilled pepper sauce.
3. Add extra cheese, herbs or even toss in some parma ham to turn these into pizza rolls.

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

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