cheddar honey butter dinner rolls
When the primal urge to make dinner rolls arises, I listen. Just one of those unspoken laws of life.
My mom’s dinner rolls are one of her most famous creations. I don’t think she’s ever lapsed on baking up a batch when the occasion warrants. I remember as a kid we repeated the same exact Saturday night dinner ritual – broccoli and cheese, steak, and a fresh crescent roll or two that mom probably prepped that morning. Her recipe isn’t complex and probably comes from an ages-old recipe book she inherited from her own mom. But, it’s one of those timeless sides I’ll probably remember as my years advance.
Even now, as an adult, mom will offer the option of dinner rolls on Thanksgiving. Though we don’t really do the whole traditional turkey dinner and shit anymore (me being pescatarian and her not giving a fuck are the two main, and very legitimate, factors) a couple of dishes remain intact. Dinner rolls being one of them. And, of course, plenty of butter to smear within the flaky layers.
Last year I hosted Friendsgiving and the Pumpkin Sage Butter Brioche Dinner Rolls were one of the first dishes to vanish from the table. While these are certainly a primo option for your holiday, I one weekend just wanted to make moar rollz, and that’s how today’s Cheddar Honey Butter Dinner Rolls came into existence.
Ya’ll, they are worthy. I guarantee they’ll be slam-banging and no one can resist a second swipe at the tray. Lightly sweet thanks to the honey butter, a little cheesy thanks to cheddar, and delectably soft all throughout. Simple to prep ahead if you’re in a tizzy, and leftovers freeze beautifully for all your random carbacious cravings.
I Knead You Now
First note: the recipe card contains directions for mixing with a stand mixer, but see the notes if you need to knead by and. Need to knead. The English language is so fucked up. Anywho, in this here writeup I’ll be playing on the assumption that you’re using a mixer.
Here we go. Proof your yeast first in the land of milk and honey. The milk should be warm, but not so hot that you can’t stick a finger in it. Lukewarm is the word. Lucaswarm? What did he do to deserve a nickname?
Okay, I’ll shut up. Let the yeast get all sorts of bubbly and foamy. If it doesn’t bloom, it’s dead. Try again with new yeast.
Next, whisk in some butter, an egg, salt, and lots of cheddar cheese. Shove that dough hook attachment onto your mixer and begin adding the flour. I start with 2 cups to sort of get the dough going, then add 1/4 cup at a time, with the mixer churning away on low speed, until the dough begins to release from the sides of the bowl and transforms into a smooth but tacky ball. You may need up to 4 cups of flour depending on morale and your area’s weather conditions.
Grab a clean bowl (or clean the bowl you were using to knead the dough), lightly grease with oil, and plop that dough ball in. Turn once to coat both sides. Cover and let the dough do it’s rising thang for at least an hour, up to 90 minutes if it needs more patience, love, and time.
Honey, Pass the Butter
When the dough is about ready to be roll-ified, whip up some honey butter. It’s as simple as it sounds: honey, butter, and flaky salt. We’ll be using this to spread within the rolls, brush atop before baking, and for serving if you’ve got some left.
Punch down your dough with as much pent up rage as you have in your heart. Divide into two balls – I find this makes working with the dough easier.
Roll one ball into a 1/4 inch thick rectangle. Use a sharp knife or pizza cutter to slice six relatively even strips. Brush each strip with a dab of honey butter, then roll down the length until you get a nice little spirally doohickey. Set each roll into a lightly greased casserole dish. Repeat the whole shebang with that second dough ball.
Cover the dish and let the rolls rise until nice and poof. While you’re waiting, bring that oven to 400 degrees. Get it prepped for some hot action. Rawr.
Before baking, brush each roll with a small amount of honey butter. Stick those babies in the oven until they’re nice and golden. If they begin to darken too quickly, throw a piece of foil overtop and continue baking.
Mmm. Little better than a nice hot roll, it’s soft flaky middle, and a smear of honey butter to boot.
Can you make these ahead of time? Sure you can. Form the rolls up to the step of arranging them in the casserole dish, but instead of rising and baking, cover the dish and let them vibe in the fridge for up to a few days.
Baked rolls also last very well in the freezer, up to 3 months I’d reckon. I recommend rewarming them in a 350 degree oven, but microwaving is fine too if you just REALLY NEED A FUCKEN ROLL NOW. It be like that sometimes.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Side dish game strong:
Parmesan Honey Butter Sweet Potato Stacks
Spicy Roasted Sweet Potato Kale and Feta Salad
Kale Apple and Sage Croissant Stuffing
Crispy Cheddar Ranch Potato Stacks
Candied Pecan Brussels Sprouts with Honey Mustard
cheddar honey butter dinner rolls
Ingredients
- 1 cup milk, warmed to 110 degrees
- 1/4 cup honey
- 2 1/4 tsp active dry yeast (1 packet)
- 4 tbsp butter, melted and cooled
- 1 large egg, lightly beaten
- 2 cups sharp cheddar cheese, shredded
- 1 tsp kosher salt
- 3 1/2-4 cups all purpose or bread flour
honey butter
- 4 tbsp butter, softened
- 2 tbsp honey
- 1 tsp flaky sea salt
Instructions
- In the bowl of a stand mixer, stir together the milk, honey, and yeast. Let rise until the yeast is bubbly and poofy, about 5-10 minutes. Whisk in the butter, egg, cheddar cheese, and salt.
- Attach the dough hook to your mixer. Measure in 2 cups of flour, then turn the mixer to its lowest speed. Add flour 1/4 cup at a time until the dough begins to pull away from the sides of the bowl and transform into a neat little ball. The dough should be tacky, not sticky. Continue to knead on low speed for 10-15 minutes.
- Lightly grease a clean bowl with oil. Turn the dough into the bowl so both sides are coated with the oil, then cover with plastic wrap or a clean towel. Let rise in a warm, draft-free area for 60-90 minutes or until doubled in size.
- In a small bowl, combine the butter, honey, and salt.
- Preheat oven to 400 degrees. Lightly grease a 9 x 13 inch baking dish.
- Punch down the dough and divide in half. Flour a clean work surface and roll the dough into a 1/4 inch thick square. Cut into 6 strips. Brush the length of each strip with the honey butter and, starting from the short end, roll tightly down the entire length. See photos for reference. Set each roll seam-side down into the casserole dish with about 1/2 inch or so between each. Repeat with the remaining ball of dough. Cover the dish and let the rolls rise for 30 minutes.
- Uncover the dough and brush the tops of the rolls with a little of the honey butter. Bake for 15-18 minutes until the tops are golden brown. If the tops begin to brown too much, tent loosely with foil and continue to bake. Serve the rolls warm with additional honey butter, as desired.
