Rosemary Cheddar Cheese Dinner Rolls


Rosemary Cheddar Cheese Dinner Rolls


312g (2-1/2 cups) all-purpose flour

2 tsp instant yeast

2 tbsp granulated sugar

1/2 tsp salt

1 tsp dried rosemary

1/2 cup chopped salami/smoked beef, optional.

42g (3 tbsp) unsalted butter, melted.

250ml (1 cup) warm milk

1 egg yolk for egg wash


1/2 – 1 cup shredded cheese(s) mature Cheddar + Gouda

Italian herbs + more rosemary

Baking temperature: 180°C top – bottom heat.

Baking time: 20 minutes. An oven may vary.


-In a mixing bowl: flour, yeast, sugar, salt, dried rosemary, melted butter, warm milk. 

 Stir for about 4 – 5 minutes. Or use a mixer with dough hook. The dough is soft but not sticky.

-Cover until double its size. Transfer to the counter. Fold into a ball.

-Divide into 16 pieces, shape into balls.

-Put on a baking pan with parchment paper or grease the baking pan if you don’t use parchment paper.

-Dab with egg yolk, add shredded cheese(s) and Italian herbs on top.

-Bake at 180°C preheated an oven, for 20 minutes until golden brown.

The texture is very soft, fluffy, and smells so good. Delicious.

For reheat:

Pop up in the oven 180° for 15 minutes or until warm. 

Microwave at medium high for 1 minute or less.

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