Soft, fluffy dinner rolls filled with gooey melted cheese.
Ingredients (makes 12 rolls)
Dough
- 1 cup (240 ml) warm milk (about 110°F / 43°C)
- 2 Tbsp sugar
- 2¼ tsp (7 g) instant yeast
- 1 large egg, room temperature
- ¼ cup (56 g) unsalted butter, softened
- 1 tsp salt
- 3–3¼ cups (360–390 g) all-purpose or bread flour
Filling
- 8–10 oz (225–280 g) mozzarella or cheddar cheese, cut into 12 cubes or sticks
- Optional: a pinch of garlic powder or Italian seasoning
Finish
- 2–3 Tbsp melted butter
- Optional: grated Parmesan, garlic powder, or chopped parsley
Instructions
- Make the dough
In a large bowl or stand mixer, combine the warm milk, sugar, and yeast. Let sit 5 minutes until foamy.
Add the egg, softened butter, salt, and 3 cups flour. Mix until a soft dough forms, then knead 6–8 minutes until smooth and elastic. Add a little more flour only if needed. - First rise
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1–1½ hours. - Shape & fill
Punch down the dough and divide into 12 equal pieces.
Flatten each piece into a small circle. Place a cube of cheese in the center, then pinch the edges tightly to seal so the cheese doesn’t leak. Shape into a smooth ball.
Arrange the filled rolls seam-side down in a greased 9×13-inch pan or on a baking sheet, placing them close together. - Second rise
Cover and let rise until puffy, 30–45 minutes.
Preheat the oven to 350°F (175°C). - Bake
Bake for 18–25 minutes, until deep golden brown. - Finish
Immediately brush the hot rolls with melted butter. Sprinkle with Parmesan, garlic powder, or parsley if desired.
Let cool for a few minutes, then serve warm so the cheese is still stretchy.
Tips
- Seal the rolls very well so the cheese stays inside.
- Mozzarella gives the best stretch; cheddar or a mix also works great.
- Best eaten warm. Reheat leftovers in a low oven or microwave.
- You can prepare the filled rolls ahead, refrigerate, and bake the next day.
Gooey, cheesy, and irresistible. Enjoy!
