Soft, Fluffy, & Gooey Cheese Rolls
Soft, Fluffy, & Gooey Cheese Rolls
Ingredients
For the Dough
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup milk, warm (105-115°F)
- 1/4 cup unsalted butter, melted
- 1 egg, large
For the Cheese Filling
- 4 ounces cream cheese, softened
- 1 cup Cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Feta cheese, crumbled
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Baking
- 1/2 cup milk
- 1 tablespoon unsalted butter, melted, for brushing
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes, or until foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the melted butter and egg to the yeast mixture and whisk until well combined.
⏱️ 2 min
- 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
⏱️ 3 min
- 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 5
While the dough is rising, prepare the cheese filling. In a medium bowl, combine the softened cream cheese, shredded Cheddar cheese, grated Parmesan cheese, crumbled Feta cheese, garlic powder, and black pepper. Mix until all ingredients are well incorporated.
⏱️ 5 min
- 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min
- 7
Evenly spread the cheese filling over the entire surface of the rolled-out dough, leaving a small border along one of the longer edges.
⏱️ 3 min
- 8
Starting from the longer edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
⏱️ 2 min
- 9
Using a sharp knife or unflavored dental floss, cut the log into 12-15 equal slices, about 1 1/2 inches thick.
⏱️ 3 min
- 10
Arrange the cheese rolls in a lightly greased 9x13 inch baking dish. Pour the 1/2 cup of milk evenly over the rolls.
⏱️ 2 min
- 11
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 12
Bake for 20-25 minutes, or until golden brown and the cheese is bubbly. If the tops are browning too quickly, you can loosely tent the dish with foil.
⏱️ 25 min•🌡️ 375
- 13
Once baked, remove from the oven and brush the tops with melted butter. Serve warm and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Soft, Fluffy, & Gooey Cheese Rolls
For the Dough
- 2 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup milk, warm (105-115°F)
- 1/4 cup unsalted butter, melted
- 1 egg, large
For the Cheese Filling
- 4 ounces cream cheese, softened
- 1 cup Cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup Feta cheese, crumbled
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Baking
- 1/2 cup milk
- 1 tablespoon unsalted butter, melted, for brushing
Instructions
- 1
In a large bowl, combine the warm milk, active dry yeast, and granulated sugar. Let it sit for 5-10 minutes, or until foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the melted butter and egg to the yeast mixture and whisk until well combined.
⏱️ 2 min - 3
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a shaggy dough forms.
⏱️ 3 min - 4
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 5
While the dough is rising, prepare the cheese filling. In a medium bowl, combine the softened cream cheese, shredded Cheddar cheese, grated Parmesan cheese, crumbled Feta cheese, garlic powder, and black pepper. Mix until all ingredients are well incorporated.
⏱️ 5 min - 6
Once the dough has doubled, gently punch it down. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches.
⏱️ 5 min - 7
Evenly spread the cheese filling over the entire surface of the rolled-out dough, leaving a small border along one of the longer edges.
⏱️ 3 min - 8
Starting from the longer edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
⏱️ 2 min - 9
Using a sharp knife or unflavored dental floss, cut the log into 12-15 equal slices, about 1 1/2 inches thick.
⏱️ 3 min - 10
Arrange the cheese rolls in a lightly greased 9x13 inch baking dish. Pour the 1/2 cup of milk evenly over the rolls.
⏱️ 2 min - 11
Preheat your oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 12
Bake for 20-25 minutes, or until golden brown and the cheese is bubbly. If the tops are browning too quickly, you can loosely tent the dish with foil.
⏱️ 25 min•🌡️ 375 - 13
Once baked, remove from the oven and brush the tops with melted butter. Serve warm and enjoy!
⏱️ 2 min