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Braided Peppery Cheese Rolls

 Braided Peppery Cheese Rolls
These eye-catching braided rolls are a wonderful accompaniment to any meal. The coarsely ground pepper isn't overpowering. I sometimes like to use the dough when making hamburger buns.
12 ServingsPrep: 30 min. + rising Bake: 15 min. + cooling


  • 4-1/4 to 4-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1 teaspoon coarsely ground pepper
  • 1-1/2 cups 2% milk
  • 1/4 cup butter, cubed
  • 2 eggs
  • 1/2 cup shredded cheddar cheese


  • In a large bowl, combine 2 cups flour, sugar, yeast, salt and pepper.
  • In a saucepan, heat milk and butter to 120°-130°. Add to
  • dry ingredients; beat on medium speed for 2 minutes. Add 1 egg and
  • 1/2 cup flour; beat 2 minutes longer. Stir in cheese and enough
  • remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 30 minutes.
  • Punch dough down. Turn onto a floured surface; cover and let rest for
  • 15 minutes. Divide into 36 pieces. Shape each into a 6-in. rope.
  • Braid three ropes together. Pinch ends to seal. Repeat with

2 of 2

Braided Peppery Cheese Rolls (continued)

Directions (continued)

  • remaining dough.
  • Place on greased baking sheets. Cover and let rise in a warm place
  • until doubled, about 30 minutes.
  • Beat remaining egg; brush over braids. Bake at 375° for 15-17
  • minutes or until golden brown. Remove from pan to a wire rack to
  • cool. Yield: 1 dozen.
Nutritional Facts: 1 roll equals 259 calories, 7 g fat (4 g saturated fat), 55 mg cholesterol, 389 mg sodium, 39 g carbohydrate, 1 g fiber, 8 g protein.