Cheddar English Dinner Rolls

Don’t be afraid to use yeast. Follow these step by step directions and you will have success every time!  Recipe courtesy of Chandra Sirios from The Plaid and Paisley Kitchen.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12rolls
Prep Time 20minutes
Cook Time 15 - 20minutes
Passive Time 1hour
Submitted By Chandra Sirios from The Plaid and Paisley Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12rolls
Prep Time 20minutes
Cook Time 15 - 20minutes
Passive Time 1hour
Submitted By Chandra Sirios from The Plaid and Paisley Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. turn oven to 200°F.
  2. In a mixer, place yeast with the sugar and pour warm (110°) water over both and gently mix.
  3. Wait 10 minutes for yeast to "bloom," it will look slightly foamy.
  4. Add in 2 tbsp sugar, eggs and salt.
  5. With the paddle attachment or regular beaters mix in the butter.
  6. Slowly add in the flour using the dough hook attachment.
  7. Mix until dough comes together- it will still be a little sticky.
  8. Fold in the cheese.
  9. Turn off oven and grease a large mixing bowl.
  10. Lightly dust your counter with flour where you will be rolling out the dough.
  11. Turn dough out and knead for until dough is no longer sticky and is elastic.
  12. Shape into a round ball and place in greased bowl.
  13. Place warm damp towel over bowl and place in warmed oven for 30 minutes. Do not open the door or warm air will escape.
  14. Remove bowl from oven and place dough on the lightly floured counter.
  15. Knead about 3-5 times.
  16. Lightly grease the cups of a muffin tin- use butter and flour to ensure a smooth release.
  17. Pull off chunks of dough about 2-3 inches in size and place in greased muffin cups.
  18. Place back in oven and let rise for about 20 minutes.
  19. Remove and turn oven to 400°F.
  20. Bake for 10-15 minutes or until the tops are golden.
  21. Let cool in muffin tin for 15­-20 minutes.
  22. Gently remove each roll.
  23. Serve warm.
Recipe Notes

Rolls will keep in an airtight container for about 1 week.

Products Used in this Recipe
Recipe Comments

4 thoughts on “Cheddar English Dinner Rolls

    1. recipe specialist

      Hi Grace,
      We haven’t tried this substitution, but you should be able to subtract about 1/2 cup of water and 3/4 cup of flour from the recipe to compensate for the water and flour in the starter. Let us know how this works for you!

      Reply
  1. Kate Butler

    I saw the recipe in two places here. One said on second kneading , to knead it 35 times. The same recipe in second location said to knead it 3 TO 5 times. Which is it?

    Reply
    1. recipe specialist

      Hi Kate,
      It should be 3 to 5 times- we apologize for the error but thank you for bringing it to our attention.

      Reply

Recipe Comments

Your email address will not be published. Required fields are marked *