Let’s be honest. You’re here for the cheese pull. And these cheese stuffed bread rolls deliver exactly that—warm, stretchy, dangerously addictive.
Soft, fluffy dough on the outside. A molten cheese core on the inside. Whether you serve them for dinner, pack them for lunch, or eat three straight out of the pan (no judgment), these rolls are pure comfort.
Makes 8 rolls.
Step-by-Step Instructions
Make the Dough
In a large bowl, mix flour, yeast, sugar, and salt.
Add warm milk, melted butter, and egg. Mix until a shaggy dough forms.
Knead for 8–10 minutes until smooth and elastic.
First Rise
Place dough in a greased bowl. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
Shape & Stuff
Punch down the dough. Divide into 8 equal pieces.
Flatten each piece. Place one mozzarella cube + one cheddar cube in the center.
Wrap the dough tightly around the cheese. Pinch seams closed.
Second Rise & Bake
Arrange rolls seam-side down in a greased 9-inch baking pan.
Cover and let rise for 30 minutes.
Brush with melted butter. Bake at 375°F (190°C) for 18–20 minutes, until golden brown.
Serve Hot
Brush with more butter immediately after baking. Sprinkle with parsley or garlic powder if desired.
Let cool 5 minutes—then tear one open and watch the cheese stretch.
Summary
Prep Time: 20 minutes | Rise Time: 1 hour 30 minutes | Bake Time: 20 minutes | Total Time: ~2 hours 10 minutes
Yield: 8 rolls
Difficulty: Medium (requires patience for rising)
Storage Notes
How to Store:
- Room temperature: Keep in an airtight container for up to 2 days. Reheat in microwave for 10–15 seconds to re-melt the cheese.
- Freezer: Freeze baked rolls for up to 2 months. Reheat from frozen at 350°F for 10 minutes.
Make-Ahead Tip:
Assemble the rolls, cover, and refrigerate overnight for the second rise. In the morning, let them sit at room temperature for 30 minutes, then bake as directed.
