Cheddar and Onion Yeast Rolls


These giant cheesy yeast rolls are deliciously soft and fluffy. If you prefer a more traditionally sized dinner roll, split the dough into 24 to 26 pieces and bake in a 13×9 baking dish.

Cheddar and Onion Yeast Rolls
Makes 13
  • 4 tablespoons vegetable oil, divided
  • 1 cup minced onion
  • 1½ cups warm milk (105° to 110°), divided
  • 1 (0.25-ounce) package active dry yeast
  • 4 teaspoons sugar, divided
  • 1 large egg, lightly beaten
  • 1 cup shredded sharp Cheddar cheese
  • ½ teaspoon salt
  • 4¾ cups bread flour
  • ¼ cup freshly grated Parmesan cheese
  1. In a 12-inch cast-iron skillet, heat 2 tablespoons oil over medium heat. Add onion; cook, stirring frequently, until tender, about 5 minutes. Remove from heat, and let cool completely.
  2. In a small bowl, stir together ½ cup warm milk, yeast, and 1 teaspoon sugar. Let stand until foamy, about 5 minutes.
  3. In a large bowl, stir together egg, Cheddar, salt, cooked onion, yeast mixture, remaining 3 teaspoons sugar, remaining 1 cup warm milk, and remaining 2 tablespoons oil. Gradually stir in flour until a soft dough forms.
  4. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  5. Punch dough down. Cover and let stand for 10 minutes.
  6. Divide dough into 13 portions, and roll each portion into a ball. Spray same cast-iron skillet with cooking spray, and place dough balls in skillet. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  7. Preheat oven to 350°. Sprinkle dough with Parmesan. Bake until lightly browned, 15 to 20 minutes. Serve warm.



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