Homemade Savory Cheddar Rolls are light, fluffy and flavored with onion and celery seed. They are easy to make, no kneading or shaping required.
Course
Bread
Cuisine
American
Prep Time1hour10minutes
Cook Time15minutes
Total Time1hour25minutes
Servings12rolls
AuthorRenee Dobbs
Ingredients
3cupsall-purpose flourdivided
2packages instant dry yeast
1tablespoongranulated sugar
1tablespoondried minced onion
1teaspoonsalt
1/2teaspooncelery seeds
1cupwhole milk
1/2cupwater
2tablespoonsshortening
1eggat room temperature
1cupshredded sharp cheddar cheesesee note, at room temperature
Instructions
Lightly grease a 12-cup muffin pan.
Whisk together 2 cups flour, yeast, sugar, onion, salt, and celery seeds in a large bowl.
Heat milk, water, and shortening in a small saucepan until warm (120° to 130°F). Shortening does not have to melt.
Pour into flour mixture. Add egg. Use an electric stand mixer with a flat beater to blend at low speed until moistened. Increase speed to medium and beat for 3 minutes.
By hand, gradually stir in cheese and remaining flour to make a stiff dough.
Cover and let rise in a warm place until light and double, about 35 minutes.
Preheat oven to 400°F.
Stir down dough. Spoon into muffin cups. Cover and let rise in a warm place until double, about 30 minutes.
Bake for 15 minutes or until golden brown. Remove rolls from muffin pan. Serve warm.
Recipe Notes
Hand grating or shredding the cheese is recommended.