Publisher Photo
Publisher Photo
Cheddar cheese gives these rich rolls golden color and fabulous flavor. —Esther Current, Kichener, Ontario
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 4-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 package (1/4 ounces) active dry yeast
  • 2 cups milk
  • 1 tablespoon butter or margarine
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 egg white, beaten

Directions

In a large mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft).
Punch dough down; divided into three portions. Shape each portion into 12 balls. Place in three greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown. Yield: 3 dozen.
Originally published as Cheddar Pan Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p230

Nutritional Facts

1 each: 96 calories, 3g fat (2g saturated fat), 10mg cholesterol, 250mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 4g protein.

Popular Videos

  • 4-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 package (1/4 ounces) active dry yeast
  • 2 cups milk
  • 1 tablespoon butter or margarine
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 egg white, beaten
  1. In a large mixing bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft).
  2. Punch dough down; divided into three portions. Shape each portion into 12 balls. Place in three greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown. Yield: 3 dozen.
Originally published as Cheddar Pan Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p230

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheddar Pan Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review