Cheddar and Gruyere Cheese Rolls with Garlic and Thyme Recipe
Delicious, cheesy bread rolls featuring a blend of cheddar and gruyere cheeses folded into a soft, enriched dough. These cheese rolls are perfect as a snack or accompaniment to meals, combining fragrant garlic and fresh thyme for a flavorful savory treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 cheese rolls 1x
- Category: Bread
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Ingredients
Scale
Cheese Mixture
- 2 cups (6 oz/170 g) shredded cheddar cheese
- 1 ½ cups (4 ½ oz/128 g) shredded gruyere cheese
Dough
- 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
Butter Spread and Flavoring
- ½ cup (4 oz/115 g) butter, softened
- 2 cloves garlic, crushed
- 1 tablespoon fresh thyme leaves
Egg Wash
- 1 egg (for egg wash)
Instructions
- Make the Cheese Dough and Proof: In a medium bowl, mix the shredded cheddar and gruyere cheeses and set aside. In a stand mixer bowl fitted with a dough hook, combine flour, sugar, instant yeast, and salt. Add eggs, lukewarm milk, and ¼ cup softened butter. Knead on medium speed for 6-8 minutes until a smooth dough forms. Knead in 1 cup of the cheese mixture for about 1 minute to incorporate. Transfer dough to a large oiled bowl, cover with plastic wrap and a kitchen towel, then let it rise in a warm place until doubled in size, approximately 1 hour.
- Shape the Cheese Rolls and Proof: Prepare a 9×13 inch baking pan by buttering and lining it. On a floured surface, roll the dough out into a 12×18 inch rectangle. Combine the remaining ½ cup butter with crushed garlic and fresh thyme, then spread evenly over the dough. Sprinkle the remaining cheese over the butter layer. Starting from the long edge, roll the dough tightly into an 18-inch log, patting to avoid gaps. Cut the log into 12 equal pieces around 1 ½ inches each. Place the rolls cut-side up in the prepared pan. Cover loosely with plastic wrap and a towel, letting them rise again until doubled, about 1 hour.
- Bake the Cheese Rolls: Preheat the oven to 350°F (180°C) towards the end of the second rise. Brush the rolls with egg wash to give a golden finish. Bake the rolls for 20-25 minutes until they turn golden brown. Allow the rolls to cool for 10 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- For best results, ensure the milk is lukewarm to properly activate the yeast, but not hot to kill it.
- Softened butter must be not melted to incorporate evenly in the dough and the garlic thyme spread.
- Use freshly grated cheese for better melting and flavor.
- Roll the dough tightly to prevent gaps inside the roll for an even texture.
- Storage: Keep the rolls in an airtight container and consume within 2 days. They can be gently reheated before serving.
- Optional: Add chopped herbs such as rosemary or chives alongside thyme for different flavor profiles.
Keywords: cheese rolls, cheddar cheese bread, gruyere cheese rolls, savory bread, homemade bread, garlic butter rolls, thyme, baked cheese rolls
