Cheddar Chive Dinner Rolls
These cheddar chive dinner rolls bake up soft and savory with pockets of melted cheddar and a hint of chive. The method is simple so timing works on busy days.
Servings: 12 rolls
Equipment
- Stand Mixer with Whisk and Dough Hook Attachments
- Spatula and Whisk, if Not Using Stand Mixer
- Baking Dish 9 x 13-Inch
- Bench Scraper or Dough Scraper, Optional
Ingredients
- 1 Package active dry yeast 2 ¼ Teaspoons
- 1 Cup whole milk warmed to 90°F
- 2 Tablespoons granulated sugar
- 1 ½ Teaspoons sea salt
- ½ Stick unsalted butter 4 Tablespoons, melted and cooled
- 3 ½ Cups all-purpose flour
- 1 Cup cheddar cheese shredded
- 2 Tablespoons dried chives
- nonstick cooking spray or butter, for greasing
Optional Buttery Topping
- 2 Tablespoons unsalted butter
- ¼ Teaspoon salt
- 1 Teaspoon chives dried or fresh
Instructions
Prepare the Dough
- In a small bowl, add the yeast, warm milk, and sugar, and stir to combine.
- Allow it to sit for about 5 minutes or until foam forms on top.
- To the bowl of your stand mixer, add 2 cups of flour and the salt.
- With the whisk attachment, mix to combine.
- Add the melted butter and yeast mixture to the bowl of your stand mixer.
- Mix to combine into a sticky dough.
- Add the cheddar cheese and dried chives.
- Switch the whisk attachment for the dough hook attachment and mix to combine.
- Next, add the remaining flour ½ cup at a time until you get a soft and slightly sticky dough that pulls away from the sides of the bowl.
- Set the stand mixer to medium speed and knead the dough for 3 to 5 minutes or until smooth and elastic.
Let it Rise
- Cover and allow the dough to rise for about 90 minutes or until it's doubled in size.
- Grease and line a 9 x 13-inch casserole pan and set aside.
- Once the dough has finished rising, turn the dough out onto a clean, dry surface.
Divide Dough into Rolls
- Divide the dough into 12 equal pieces, shape into balls and space them out in the prepared casserole pan.
- Cover and let the dough balls rise for 30 minutes until puffy.
Bake the Dinner Rolls
- Preheat the oven to 375°F.
- Bake rolls for 18 to 20 minutes or until golden.
Optional Chive Butter Topping
- Combine the unsalted butter, salt and chives.
- Brush the top of the rolls with this mixture after they’re removed from the oven. Serve warm.
Notes
Keep dough soft: Slightly tacky dough bakes lighter than a stiff one.
Shred your own: Fresh-shredded cheese melts cleaner than bagged.
Watch the dough: Proof until puffy and springy instead of watching the clock.
Warm spot wins: Aim for a steady room temperature so yeast stays active. Try an oven with the light on, a microwave with a cup of hot water inside, or set the bowl on the counter over the dishwasher while it is running, as the dishwasher warms the counter slightly.
Finish hot: Brush the glaze as soon as rolls leave the oven for best shine.
Shred your own: Fresh-shredded cheese melts cleaner than bagged.
Watch the dough: Proof until puffy and springy instead of watching the clock.
Warm spot wins: Aim for a steady room temperature so yeast stays active. Try an oven with the light on, a microwave with a cup of hot water inside, or set the bowl on the counter over the dishwasher while it is running, as the dishwasher warms the counter slightly.
Finish hot: Brush the glaze as soon as rolls leave the oven for best shine.
Nutrition
Calories: 244kcal | Carbohydrates: 31g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 410mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 330IU | Vitamin C: 0.3mg | Calcium: 99mg | Iron: 2mg
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