cheddar honey butter dinner rolls
Subtly sweet and savory - the dinner roll of your dreams.
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.
Notes
*To mix by hand: Combine the yeast, milk, and honey as directed in a large bowl. Whisk in the butter, cheddar, salt and egg, then use a wooden spoon to stir in 3 cups of flour. Add 1/4 cup of flour at a time until the dough starts to come together, then turn onto a floured surface and knead by hand, adding flour as needed, until cohesive. Continue to knead for 10-15 minutes until the dough is soft and tacky. Continue with directions as written.
*To make ahead: Form the rolls through step six, but do not rise at room temperature. Cover the casserole dish and set the rolls in the fridge up to overnight. When ready to bake, let come to room temperature for 30 minutes, then bake as directed.
*To store: Rolls keep covered at room temperature for up to 3 days, in the fridge for up to 5, and in the freezer for up to 3 months. To reheat, warm in a 350 degree oven for 8-10 minutes.