Herb and Cheese Dinner Rolls
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Medium
These herb and cheese dinner rolls are my go to when I want something impressive but don't have all day in the kitchen. With just 45 minutes from start to finish, they're perfect for busy weeknights or last minute dinner parties. The fresh herbs, especially parsley, pack in antioxidants and nutrients that make these rolls feel a little bit healthier than your average bread. Plus, they're incredibly affordable to make at home compared to buying them from a bakery. Watching your guests tear into these warm, cheesy, fragrant rolls straight from the oven is absolutely worth the minimal effort involved.
Ella x
Ingredients
- 240 mlwarm milk
- 7 ginstant yeast
- 400 gall-purpose flour
- 50 gbutter(melted)
- 5 gsalt
- 15 gsugar
- 100 gcheddar cheese(grated)
- 20 gfresh parsley(finely chopped)
- 5 gfresh thyme(finely chopped)
- 3 clovesgarlic(minced)
- 1egg(for egg wash)
Detail level
Instructions
- 1
Combine warm milk with instant yeast and let sit for 5 minutes until foamy, indicating the yeast is active.
Tip: If the yeast doesn't foam, it may be expired—start fresh with new yeast.
- 2
In a large bowl, mix flour, salt, and sugar together. Pour in the yeast mixture and melted butter, then knead for 8 minutes until the dough becomes smooth and elastic.
Tip: Kneading develops gluten, giving the rolls their signature chewy texture.
- 3
Fold in the grated cheddar cheese, chopped parsley, thyme, and minced garlic until evenly distributed throughout the dough.
Tip: Don't overmix at this stage—fold gently to maintain the dough's structure.
- 4
Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 45 minutes until doubled in size.
Tip: A warm oven (turned off but with the light on) works perfectly as a rising environment.
- 5
Divide the dough into 8 equal pieces and shape each into a round ball, tucking the seams underneath to create tension on the surface.
Tip: Shaping with tension on top helps the rolls rise upward rather than spread outward.
- 6
Arrange rolls on a parchment-lined baking tray, leaving 3 cm between each one. Cover and let rise for 20 minutes.
Tip: The second rise should be shorter and lighter than the first—the dough just needs to spring back slightly.
- 7
Preheat oven to 200°C. Beat the egg with a fork and brush over the top of each roll for a golden finish.
Tip: A light egg wash creates that professional bakery shine.
- 8
Bake for 22-25 minutes until the rolls are golden brown and sound hollow when tapped on the bottom.
Tip: Don't overbake or the rolls will dry out—aim for a deep golden colour, not dark brown.
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