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Soft and fluffy these 30 minute cheese herb rolls couldn’t be easier or more delicious. They are fancy enough for the holidays and easy enough for any weeknight meal.
Why You’ll Love This Recipe!
Quick and Easy. Several years ago I shared with you a recipe for 30 Minute Rolls and it has become one of the most popular recipes here on the blog. I have heard back from so many of you who have tried them and loved them. For some of you it was your first time making yeast rolls and it is the perfect recipe to start with.
Dressed up Version. For today’s recipe I decided to take that same recipe and dress it up a bit and add in some cheese and fresh herbs. These herb rolls are perfect for Thanksgiving, Christmas, Easter or just a weeknight meal.
The rolls have great texture and flavor.
Ingredients Needed
- Herbs, I used some fresh rosemary from my garden but you could really use any herb or herb blend you like. Just chop it up nice and fine. If you don’t have access to fresh herbs, dry herbs can also be used. Use half the amount of herbs if using dried herbs. You could also use oregano, parsley, thyme, or basil.
- Cheese, I used a combination of four different cheeses. Cheddar and a three cheese blend of Parmesan, Asiago and Romano. You could use any cheese you like or combination!Â
- All Purpose Flour
- Oil, vegetable or canola oil. You want a mild flavored oil.
- Active Dry Yeast
- Granulated Sugar
- Egg
- Salt
- Butter, salted
How To Make Cheese Rolls
- Stir the water, oil, yeast and sugar in a stand mixer and allow it to rest for 10 minutes. Using your dough hook, mix in the salt, egg and flour and dried herbs.
- Knead with dough hook attachment until will incorporated and dough is soft and smooth. (just a few minutes)
- Form dough into 12 balls on a lightly floured surface and then place in a greased 9 x 13 inch baking pan and allow to rest uncovered at room temperature for 10-15 minutes.
- Brush dough with 2 Tbsp melted butter. This helps the cheese stick better!
- Sprinkle tops of rolls with cheese mixture. I sprinkled about a tablespoon or two of cheese on each roll. Can you have too much cheese!?!?
- Bake in a 400 degrees F oven for about ten minutes or until they are nice and golden brown.
Tips from leigh Anne
- If you have any melted butter left you can brush the herb rolls again after taking them out of the oven.
- Add some garlic powder in with the seasonings or sprinkle on top with the cheese for some garlic herb dinner rolls.
- Sprinkle with a bit of flaky sea salt before baking over the top of the cheese.
Pair This With:
These herb rolls are amazing with any meal but we especially love to serve them with:
Frequently Asked Questions
Why didn’t my rolls rise?
If your rolls didn’t rise it is usually one of two things.
Water Temperature: Either your water was too hot and killed your yeast or it wasn’t warm enough to activate your yeast.
Expired Yeast: Always check the expiration date on your yeast package. If the yeast is expired it may not activate. For more tips and tricks on working yeast check out this post.
What is the best way to store leftover herb rolls?
Store them in an airtight container at room temperature for 2-3 days. You can also freeze leftover rolls in the freezer in for up to 3 months.
Try these other delicious recipes:
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30 Minute Cheese Herb Rolls
Ingredients
- 1 cup plus 2 Tbsp warm water
- 1/3 cup oil
- 2 Tbsp active dry yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 1 egg
- 3 1/2 cups flour
- 2 cups grated cheese combination of Cheddar, Parmesan, Asiago and Romano
- 4 Tbsp melted butter divided
- 1 1/2 Tbsp fresh rosemary chopped fine or 3/4 Tbsp dry
Instructions
- Heat oven to 400 degrees.
- In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 10 minutes. Using your dough hook, mix in the salt, egg and flour and dried herbs.
- Knead with hook until will incorporated and dough is soft and smooth. (just a few minutes)
- Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Brush top of rolls with 2 Tbsp melted butter.
- Sprinkle each role with 2 Tbsp of grated cheese mixture.
- Bake for 14-16 minutes at 400 degrees or until golden brown.
- Remove from oven and brush with 2 Tbsp melted butter.
Tips & Notes:
- If you have any melted butter left you can brush them again after taking them out of the oven.
- Add some garlic powder in with the seasonings or sprinkle on top with the cheese for some garlic herb dinner rolls.
- Sprinkle with a bit of flaky sea salt before baking over the top of the cheese.
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Nutrition Facts:
Grace says
Will this recipe work with instant dry yeast?
Leigh Anne Wilkes says
It will!
Rachel says
Could you freeze these unbaked
Leigh Anne says
Rachel, I have not done so but I think it should work fine.
Ash says
Hi I made these cheese rolls but forgot to add the egg n so I rolled it out n cut into strips n put cheese n melted butter n parmasean cheese n baked it n they were the awsomest bresdsticks
Tamara Andersen says
Hi! I am a new food blogger – learning the ropes – in Las Cruces, NM. Rosemary is a favorite both as a fresh herb for cooking and in my garden due to its drought-tolerance. With Thanksgiving just around the corner, I may give this a try with the abundance of rosemary in my garden. Thanks!
Chelsi says
If I could give you a hug, I would! I have NEVER come across a more perfected recipe. I’ve been baking my own breads for about six months now.. so I’m a newbie, still. And I tend to have trouble getting my rises and kneads right.. This recipe was SO easy. I mixed it by hand for about a minute, and only have 1tbsp yeast, and it came out PERFECT. Very moist, very flavorful. My husband asked for a second with dinner. THANK YOU!
Leigh Anne says
Chelsi – thanks for the virtual hug! I am so glad you that you enjoyed the recipe and it worked well for you.
Ana says
Tried your 30 minute rolls today and they were delicious, can’t wait to try this version with cheese!
Leigh Anne says
So glad you enjoyed them . Definitely try the cheese version – yum!!!