Cheddar Chive Dinner Rolls

Bake these tasty cheddar chive dinner rolls with a tender crumb and buttery tops. Simple steps and big flavor make them perfect for weeknights or holidays.

You may also enjoy pita bread, crusty rolls, honeycomb bread, yeast rolls, 30-minute dinner rolls, cloverleaf rolls and Parker House rolls.

Why You’ll Love It           

Foolproof dough: A soft, enriched mix gives reliable rise and tender crumb.
Big savory taste: Cheddar melts into pockets and chives add gentle onion notes.
Versatile bread: It works for sliders, soup dunking or holiday bread baskets.
Make-ahead friendly: The dough chills well so timing flexes with your day.

Quick Cheese and Chive Rolls Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Active dry yeast: Wakes the dough and builds lift. Instant yeast works 1:1 if that’s what you have.
Whole milk: Adds moisture and tender crumb while helping the crust brown. Warm your milk and butter to around 90°F for best yeast activation, you’ll want to avoid getting it too hot or it may kill the yeast.
Granulated sugar: Feeds yeast and balances the savory cheese without making the rolls sweet.
Sea salt: Seasons the dough and supports gluten so rolls bake sturdy and soft.
Unsalted butter: Enriches the dough for softness and adds flavor; also melts smooth for the post-bake brush.
All purpose flour: Gives structure while keeping the crumb light and fluffy.
Shredded cheddar cheese: Melts into savory pockets. I used medium cheddar but you can use sharp cheddar for a bolder hit if you prefer. I also recommend shredding your own (for better melt).
Dried chives: Bring clean onion flavor without adding moisture; freeze-dried chives hold texture best. You could use fresh chives but they don’t hold up so well in the rolls. If using fresh, add them after the kneading portion of the recipe.
Optional buttery chive glaze: Melted butter with a pinch of salt and chives for shine and a savory finish.

How to Make Cheese Chive Bread Rolls

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Bloom and combine: Stir warm milk, yeast and sugar in a small bowl until foamy, then mix with flour, salt and melted butter.
Add flavor: Fold in shredded cheddar and dried chives to distribute evenly.
Make the dough: Add remaining flour until soft and slightly sticky, then knead with a stand mixer or by hand on a lightly floured surface until smooth and elastic.
First rise: Cover and let the dough puff until roughly doubled and airy.
Shape and proof: Divide into 12 pieces, gently roll into balls, set in a prepared pan and let rise until puffy.
Bake rolls and finish: Bake until golden brown, then brush hot rolls with buttery chive glaze and serve warm.

Substitutions and Variations

Instant yeast swap: Use instant yeast 1:1 and skip the separate bloom.
Use bread flour: Bread flour gives the rolls a bit more height and chew. Since this flour absorbs more, start with a little less and keep the dough slightly tacky. If it feels stiff, add 1 or 2 tablespoons of milk to soften it. Knead just until smooth and elastic, then let it rise until puffy instead of relying only on timing. For a softer texture, try using half bread flour and half all purpose.
Dairy options: Any milk works from skim to non-dairy; richness changes slightly.
Cheddar choices: Go sharp for extra punch or mix half mozzarella for extra pull. Any kind of melty cheese is a win for this recipe.
Gluten free option: Use a 1:1 gluten free baking blend with xanthan gum, handle gently and proof a touch longer; texture will be a bit denser but still soft.
Use round pans: Use a pair of 9-inch round pans and space the balls evenly so they rise and touch.
Finishing glaze: Brush the hot rolls with garlic butter or garlic herb butter instead of chive butter.

Serving Suggestions

With soup: Enjoy dunking this sourdough bread in a bowl of cowboy soup or ham and bean soup.
With dinner: Serve these as an appetizer or with your main course.
As a snack: Spread cream cheese and smoked salmon over the rolls, or add a slice of your favorite cheese and some chow chow relish.
For sliders: Make cowboy sliders, salmon sliders or pizza sliders.

How to Store Cheesy Pull-Apart Rolls

Store: Keep leftovers in a plastic bag or wrapped in foil or plastic wrap, at room temperature, and eat within 2 days.
Freeze: These rolls freeze really well. Once the rolls have completely cooled, transfer them to a freezer safe container and freeze them for up to 3 months. For best results, label and date them.
Thaw: Defrost at room temperature.
Reheat: Place them in a preheated 300°F oven and warm for 8 to 10 minutes or until warmed through.