Switch up your usual dinner routine by making some tasty cheesy dinner rolls. Our Cheese Dinner Rolls recipe, which makes 16 rolls, is easy to follow and prepare, and you can make these in just a few hours. The rolls are best when paired with a hot fresh soup, or served as a light side dish with a main course. The rolls also have a rather unique flavor—because they feature orange juice and honey, the rolls have a sweet, tangy aftertaste that you’ll find to be both delicious and addictive. We hope you enjoy the recipe. After trying it, feel free to share the recipe with your friends and family on Facebook, Instagram, Pinterest and Twitter.
If you’re planning on serving our cheddar dinner rolls for dinner, then we suggest preparing them early in the morning. To get started, you’ll need two cups of King Arthur Whole Wheat Flour, one cup of King Arthur Unbleached All-purpose flour, four ounces of Cabot Sharp Cheddar cheese, a quarter cup of nonfat dry milk powder, a few teaspoons of rapid-rise yeast, some dried dill weed, salt, lukewarm water, orange juice, honey, sliced green onions (remember to include both the green and white parts of the onions) and some melted butter.
Did you like our cheese dinner rolls? If you enjoyed the addition of dill to the recipe, then you may also enjoy our recipe for cheddar dill beer bread. This bread dish features plenty of dill and cheese, and it also calls for beer as well, which helps to add a little extra fluffiness and flavor to the bread. Cabot is a cooperative of 800 farm families—we work around the clock to produce our award-winning cheeses, and we’re confident that you and your family will absolutely love any recipe that features our dairy products. After trying our cheddar dinner rolls recipe, please rate and review the dish. We’d love to hear your feedback, and if we can improve the recipe in any way, we’ll sure try!
2 cups King Arthur Whole Wheat Flour (white or traditional)
1 cup King Arthur Unbleached All-Purpose Flour
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
¼ cup nonfat dry milk powder
2¼ teaspoons instant (rapid rise) yeast
1½ teaspoons dried dill weed
1¼ teaspoons salt
¾ cup lukewarm water
¼ cup orange juice
2 tablespoons honey
1 cup (¼-inch) sliced green onions, green and white parts
Melted butter (optional)
PREPARE dough in electric mixer, bread machine or by hand as follows; combine both flours, cheddar, milk powder, yeast, dill weed and salt. Add water, orange juice and honey and knead until you have smooth dough of medium-soft consistency.
COVER and set aside until puffy but not quite doubled in bulk, 1 to 2 hours. Gently deflate dough; knead in green onions. Transfer dough to lightly greased work surface. Divide into 16 pieces; roll each piece into round ball.
LIGHTLY grease 9-by-13-inch baking pan. Arrange rolls in pan. Cover and let rise in warm place until puffy but not doubled in size, 2 to 2½ hours.
PREHEAT oven to 350°F toward end of rising time.
UNCOVER rolls and bake for 20 minutes. Cover loosely with sheet of foil and bake for about 5 to 8 minutes longer or until deeply golden brown on top. For soft crust, brush tops with melted butter after removing from oven.