Cheddar Chive Dinner Rolls

Amethyst · December 7, 2025, 6:31pm

Cheddar Chive Dinner Rolls

Prep Time: 15 minutes
Cook Time: 20 minutes
Rise Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 12 rolls

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

Directions:

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 them 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 the best shine.

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.

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.

Nutritional Facts:

Recipe courtesy of XOXO Bella.com