Everyone loves cheesy rolls. They are simple to make; just add grated cheese and knead it into the dough until it’s evenly distributed.
Serve cheesy dinner rolls with nearly any meal. They also make great sandwich rolls. And if you can make dinner rolls, you can make cheesy dinner rolls. After all, it’s basically adding grated cheese to the dough. But the following pointers will help make that batch of rolls a booming success.
• If you get too much cheese in the dough, you’ll overwhelm the yeast and the dough will not rise properly. Try 1/2 cup grated cheese for every one cup of flour in the recipe.
• For the best flavor, use a sharp tasting cheese. Sharp cheddar works well but any sharp cheese will work.
• Since you’re trying to maximize the cheese flavor, there’s no reason to add other fats to the mix to bog down the yeast. If the recipe calls for butter or oil, leave it out—there’s more room for cheese.
• If you want to give the rolls a little extra zip, add 1/4 teaspoon white pepper or 1/2 teaspoon ground dry mustard to the ingredients. No one will ever know that it’s there and you’ll accent the flavor.
• The cheese will slow down the rise. Be patient. If it takes twice as long to rise, that’s okay. Let it get nice and puffy.
• The cheese may increase the baking time by five minutes. The lactose in the cheese will accentuate the browning of the rolls. Let the rolls get to a rich golden brown color or use your thermometer. The internal temperature should be at least 190 degrees.
