Rosemary and Cheese Dinner Rolls

Who doesn’t love bread?  If you raised your hand, you’re just missing out.  I have shared in the past my love for making bread and how the smell of dough makes me happy.  This recipe is no different.  There are several steps you have to achieve before you can sit down and enjoy- the best step in my opinion would be leaving the dough sit in your refrigerator for 10+ hours.  Just imagine opening the door and grabbing the aromas of fresh dough every time … Heaven!  When it’s time to prepare the rolls for baking you will mix in cheese … amazing right?  Who wants a few Rosemary and Cheese Dinner Rolls?

Rosemary and Cheese Dinner Rolls

I wanted to say a HUGE thank you to Red Star Yeast.  For the last few years they have sent me a very generous Christmas gift that is packed full of goodies!  Last year I didn’t do as much blogging while I was exploring my romance writing adventure, AND I definitely didn’t make enough bread.  This year, my goal is to make loads of bread to make up for lost time.  I have created my own bread recipes in the past, but also love finding ideas on the Red Star Yeast site.  This recipe I’m sharing today was on their site and was courtesy of Foodness Gracious blog.  I had to make a few alterations to the original recipe, but ultimately followed the recipe just the way it’s shared.  I will add in notes for the recipe my changes.

Red Star Yeast 4

Rosemary and Cheese Dinner Rolls

These rolls were actually really fun to make.  You could use your favorite cheese and top with any herb of your choice.  Here are a few other recipes I’ve made with Red Star Yeast: Peanut Butter Batter Buns, Homemade New York Style Bagels, Banana Cinnamon Swirl Bread, Butternut Squash Pizza Dough.

Rosemary and Cheese Dinner Rolls

Yields 14

Rosemary and Cheese Dinner Rolls

10 hrPrep Time

25 minCook Time

10 hr, 25 Total Time

Save RecipeSave Recipe


2 envelopes (41/2 tsp) Red Star Active Dry Yeast
1 tablespoons sugar
1 cup lukewarm water
1 pound (4 cups) all purpose flour
1/2 tablespoon salt
1 tablespoon olive oil
2 cups grated manchego or cheddar cheese
1 egg, beaten
2 tablespoons fresh chopped rosemary
Sea salt and cracked black pepper
Cornmeal for the baking tray


In a small bowl whisk the yeast, sugar and half of the water together until all dissolved.

In a larger bowl, add the flour and salt, make a well in the center.

Add the yeast mixture to the well and mix gently with a wooden spoon or your fingers.

Add the remaining water and mix until the flour comes together and forms a ball. You may need to add a few drops of water if it feels dry.

Dump the dough onto a floured work surface and shape into a ball.

Knead the dough for about 3-4 minutes, stretching it with the heal of your hand and folding it over and over. Finish the task by ending with a nice round ball shape.

Grease the bowl you were using with the olive oil and put the dough into it.

Cover the bowl with plastic wrap and store in the refrigerator overnight.

Take the bowl from the fridge early next morning and dump it out on to a floured work surface.

Punch it down flat about an inch thick.

Sprinkle the grated cheese over the dough and start to fold and knead the dough back into a ball shape.

Using a knife, chop the dough into individual pieces each weighing 21/2 ounces.

Roll each piece to a length of about 6 inches and tie it into a knot.

Transfer to a large baking tray dusted with a little cornmeal leaving a small space between each roll.

Using a pastry brush, glaze each roll with the egg and sprinkle with the salt, black pepper and rosemary.

Lay a clean tea towel on top of the rolls and let rest for about another 30-45 minutes.

Preheat the oven to 400 degrees F.

Bake in the oven for 20-25 minutes and the rolls are golden brown.


Note: I had difficulty kneading the dough after adding the cheese, so I did the best I could to incorporate the cheese. Since the cheese was not fully mixed in I just made my rolls into balls instead of knots. I set my oven to 350 degrees F and let my rolls bake for about 35 minutes (depending on oven).


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