Baker’s Dozen Yeast Rolls

Name: Baker's Dozen Yeast Rolls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 13 rolls.
Ingredients: 2 to 2-1/2 cups all-purpose flour; 2 tablespoons sugar; 1 package (1/4 ounce) quick-rise yeast; 1/2 teaspoon salt; 3/4 cup warm water (120° to 130°); 2 tablespoons plus 4 teaspoons butter, melted, divided; 3/4 cup shredded sharp cheddar cheese; 2 teaspoons honey; 1/8 teaspoon garlic salt

A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen

Ingredients

2 to 2-1/2 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
3/4 cup warm water (120° to 130°)
2 tablespoons plus 4 teaspoons butter, melted, divided
3/4 cup shredded sharp cheddar cheese
2 teaspoons honey
1/8 teaspoon garlic salt

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375°. Bake rolls 11-14 minutes or until lightly browned. Combine honey, garlic salt and remaining butter; brush over rolls. Remove from pan to wire rack.

Nutrition Facts

1 roll: 131 calories, 5g fat (3g saturated fat), 15mg cholesterol, 169mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 4g protein.

Originally published as Cheddar Yeast Rolls in Simple & Delicious January/February 2010

Reviews

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Average Rating:

Margaret

Nov 11, 2018

I would like to know what pumpkin spice is
Elizabeth

Nov 11, 2018

I use bread flour, regular yeast and double rise the dough. First rise in a greased bowl after mixing all the ingredients for 45 minutes then a second 45 minute rise after I’ve shaped them. They’re delicious and a huge hit. I actually tripled the recipe once and it still wasn’t enough. I use McCormick Pink Himalayan Garlic Salt for the topping. Really makes a difference.
Allison

Jan 19, 2018

These came out great. I also omitted the cheese like many other reviewers and I also just used plain melted butter after the bake instead of the honey garlic butter. Soft and delicious - my family ate them all. I had to cook them for closer to 20 minutes to get them brown like the picture. For Sandi53916 - the beauty of the quick rise yeast is it's very user friendly. You probably didn't need to let it rise in the oven (I always do a room temperature rise) and the 10 minute resting period in the beginning of the recipe - it's just to let the dough rest for a little bit so you don't have to worry about it not rising during that time. The only rise you need takes place after the rolls are formed. I'll definitely be making this again.
Sandi53916

Oct 2, 2017

Not having worked with rapid rising yeast much at all; I probably made some mistakes. At first the dough barely rose at all. I've had that happen before with that type of yeast. But, I rolled out the dough and cut it into even sections , rolled them into balls and put them in a sprayed pan anyway. I did heat my oven to 200 degrees and added a quart bowl of bowling water to the oven before turning the oven off. They've risen up nicely. I did leave out the cheese and garlic. Just because. I'm ready to put them in the oven now, they look like they're going to be great! Oh, I did add an additional teaspoon of sugar as my friends like the rolls at Ponderosa Steak House and they're on the sweet side. I'm not so sure about the rapid rising yeast. I'd picked it up quite by accident some time ago but now went back to the active dry yeast which I've, personally had better luck with.
lvarner

Sep 5, 2017

These rolls are delicious! I have sometimes left out the cheese, with excellent results as well. They are really yummy and will be a great addition to your holiday dinner (or any meal).
amandamkarlin

Apr 16, 2017

Superb! These were gone in minutes from the table!!! This was my first time making rolls from scratch...I will never go back to store bought again. Keeper recipe for the box
mammawmissi

Apr 5, 2017

These are great, just like my grandmother used to make and I thought hers couldn't be beat.
rolorocko25

Feb 1, 2017

Oh my stars these are delicious!!! They are known in our house by the name "yummy rolls" and they sure do live up to the name. The first few times I made them they weren't as fluffy as I wanted them to be and come to find out I had my water too hot and that was effecting the yeast from rising properly. I have started to check the temperature of the water first and it has made a world of difference. Yummy rolls indeed!
Wakeshia85

Dec 23, 2016

This is my go to recipe. I make different variations of this recipe depending on what I am cooking. You can't just eat one roll. Trust me. I've tried.
Two Home

Nov 19, 2016

I followed the recipe and it came out perfect the very first time.Thanks Taste of home