Name: Cheddar and Gruyere Cheese Rolls with Garlic and Thyme Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 3 h 45 min
Cuisine: European
Ingredients: 2 cups (6 oz/170 g) shredded cheddar cheese; 1 ½ cups (4 ½ oz/128 g) shredded gruyere cheese; 3 ½ cups (17 ½ oz/497 g) all-purpose flour; 2 teaspoons granulated sugar; 1 ½ teaspoons instant yeast; 1 ½ teaspoons salt; 2 large eggs, at room temperature; 1 cup (8 fl oz/240 ml) whole milk, lukewarm; ¼ cup (2 oz/57 g) butter, softened; ½ cup (4 oz/115 g) butter, softened; 2 cloves garlic, crushed; 1 tablespoon fresh thyme leaves; 1 egg (for egg wash)

Ingredients

2 cups (6 oz/170 g) shredded cheddar cheese

1 ½ cups (4 ½ oz/128 g) shredded gruyere cheese

3 ½ cups (17 ½ oz/497 g) all-purpose flour

2 teaspoons granulated sugar

1 ½ teaspoons instant yeast

1 ½ teaspoons salt

2 large eggs, at room temperature

1 cup (8 fl oz/240 ml) whole milk, lukewarm

¼ cup (2 oz/57 g) butter, softened

½ cup (4 oz/115 g) butter, softened

2 cloves garlic, crushed

1 tablespoon fresh thyme leaves

Egg wash (for brushing)

Instructions

Step 1: In a medium bowl, combine the cheddar and gruyere cheeses and set aside.

Step 2: In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), stir together the flour, sugar, yeast, and salt.

Step 3: Add the eggs, lukewarm milk, and ¼ cup softened butter. Knead on medium speed for 6-8 minutes until a smooth dough forms.

Step 4: Knead in 1 cup of the cheese mixture into the dough until fully incorporated, about 1 more minute.

Step 5: Transfer the dough to a large, oiled bowl. Cover with plastic wrap and a kitchen towel, then let rise in a warm place until doubled in size, about 1 hour.

Step 6: Butter and line a 9×13 inch baking pan and set aside.

Step 7: On a floured surface, roll the dough into a 12×18 inch rectangle.

Step 8: In a small bowl, combine the remaining ½ cup butter with crushed garlic and fresh thyme. Spread this mixture evenly over the dough.

Step 9: Sprinkle the remaining cheese evenly over the buttered dough.

Step 10: Starting at one 18-inch edge, roll the dough tightly into a log, pressing as you go to avoid gaps.

Step 11: Remeasure the log to ensure it’s about 18 inches long, then cut it into 12 equal portions, roughly 1 ½ inches each.

Step 12: Arrange the rolls cut side up in the prepared pan. Cover with plastic wrap and a kitchen towel, and let rise until doubled in size, about 1 hour.

Step 13: Preheat the oven to 350°F (180°C) towards the end of the rising time.

Step 14: Brush the rolls with egg wash and bake for 20-25 minutes, until golden brown on top.

Step 15: Let the cheese rolls cool for 10 minutes before serving.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or smoked paprika to the garlic-thyme butter.

Swap gruyere with mozzarella or fontina for a different cheese flavor and meltiness.

Allow extra rising time in a cooler environment to ensure the dough doubles properly.

Brush the rolls with extra garlic butter after baking for an even richer finish.

FAQs

Can I use different cheeses in this recipe?

Yes, you can experiment with cheeses like mozzarella, fontina, or even a sharp parmesan to change the flavor profile. Just be sure to use cheeses that melt well for the best texture.

How do I know if the dough has risen enough?

The dough should roughly double in size and look puffy and airy. When lightly pressed with a finger, the indentation should remain and not spring back immediately.