These Cheesy Cowboy Butter Dinner Rolls are the best of both worlds: a mash-up of my Cheesy Garlic Dinner Rolls and my popular Cowboy Butter Dinner Rolls (without cheese), both of which are amazing on their own. The cheddar melts into little gooey pockets inside each roll, and that Cowboy Butter on top? Pure magic. Be sure to check out all my cowboy butter recipes for even more buttery, garlicky goodness.
Ingredients & Substitutions
- Flour: All-purpose flour gives the rolls structure. Add it in stages to get the dough soft but not sticky. You can sprinkle in a little extra if needed.
- Yeast: I use rapid-rise (instant) yeast, which helps the rolls rise quickly. You’ll be done in just over an hour, perfect while working on dinner.
- Sugar: A touch of granulated sugar feeds the yeast and adds a hint of sweetness.
- Salt: Just a little kosher salt balances flavors and strengthens the dough.
- Milk: Warm the milk to 110 to 115°F to wake up the yeast. Too hot will kill it; too cold slows it down.
- Egg: One egg goes into the dough for tenderness and color, and the other is for the egg wash on top for golden rolls.
- Garlic & Chives: Fresh garlic and chives add a subtle savory flavor. You can leave them out or use dried chives (about 1 teaspoon) if needed.
- Cheese: Sharp cheddar melts into little pockets in the dough. Shred it into slightly thicker pieces for the best melty pockets. You can use mild cheddar if you prefer, or try a mix of cheeses for fun flavor variations.
- Cowboy Butter Topping: This is the star! Brushed on warm rolls, it adds buttery, garlicky, herby flavor with a little kick. Adjust the spice by using more or less cayenne and crushed red pepper.
FAQs
Can I use active dry yeast instead of rapid-rise yeast?
Absolutely! If using active dry yeast, proof it in the warm milk with a little sugar for 5 to 10 minutes before adding it to the flour mixture. The rolls will take a little longer to rise, but they’ll turn out just as soft and delicious.
Do I have to use sharp cheddar cheese?
No. Sharp cheddar gives the strongest flavor, but mild cheddar, medium cheddar, or even a shredded cheese blend will work if that’s what you have on hand.
Can I make the dough without a stand mixer?
Yes. You can knead the dough by hand on a lightly floured surface for about 8 to 10 minutes, or until the dough becomes soft, smooth, and slightly tacky.
How do I know when the rolls are done baking?
The rolls should be golden brown on top and feel slightly firm when lightly tapped. You can also check for an internal temperature of about 190°F if you want to be extra precise.
Can I make these rolls ahead of time?
Yes! You can prepare the dough a few hours in advance and let it rise in the refrigerator before shaping and baking. This is a great way to get fresh, homemade rolls on the table without starting completely from scratch.
How to Make Perfect Dough Balls
To get your dinner rolls perfectly round and even, lightly sprinkle flour on your work surface. Then, gently roll each piece of dough using the cupped palm of your hand. It’s quick, easy, and once you get the hang of it, your rolls will look uniform and beautiful every time.
How to Store Cheesy Cowboy Butter Dinner Rolls
These rolls are best enjoyed warm and fresh, but you can still save leftovers for later.
Room Temperature: If the rolls are uncut and not brushed with additional butter, you can keep them in an airtight container at room temperature for about 1 to 2 days.
Refrigerator: Store leftover rolls in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in the oven at 300°F for about 5 minutes or microwave for a few seconds until soft again.
Freezer: You can freeze baked rolls for up to 2 months. Wrap them individually or place them in a freezer-safe bag after they cool completely. Thaw overnight in the refrigerator and reheat before serving.
Cheesy Cowboy Butter Dinner Rolls
Ingredients
Rolls
- 4 cups (500 g) all-purpose flour, divided, plus more if needed
- 2 envelopes (about 4 ½ teaspoons) rapid-rise yeast
- ¼ cup (50 g) granulated sugar
- 1 teaspoon kosher salt
- 1 ½ cups (366 g) whole milk, warmed (110°F to 115°F)
- 1 large egg, room temperature, beaten
- 1 tablespoon garlic, minced
- 1 tablespoon fresh chives, minced
- 2 cups (226 g) sharp cheddar cheese, shredded
Egg Wash
- 1 large egg, room temperature, beaten
- 1 tablespoon water
Topping
- 1 recipe Cowboy Butter, melted
Instructions
- To the bowl of a stand mixer fitted with the dough hook, add 3 cups of the flour, yeast, sugar, and salt. Mix on low to combine.
- Add warm milk and egg to the flour mixture. Knead for 2 minutes at medium speed, stopping to scrape the sides of the bowl as needed.
- Add another ½ cup of flour and knead on medium speed for another 2 minutes.
- Add the remaining ½ cup flour, garlic, chives, and shredded cheddar cheese. Knead on medium speed until the dough forms a soft, slightly tacky ball that pulls away from the sides of the bowl, about 3 to 5 minutes. (Because the cheese adds moisture, add flour 1 tablespoon at a time if the dough feels too wet, or warm water 1 teaspoon at a time if the dough feels too dry.) The cheese will form pockets throughout the dough, soavoid over-kneading, which can make the rolls tough.
- Place the dough in a lightly greased bowl. Cover and let rise for 45 minutes, or until doubled in size.
- Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- When ready, punch down the dough.
- Divide the dough into 12 equal-sized pieces (about 100 to 110 grams each) and shape into balls. Place into the prepared baking dish.
- Cover and let rise again for 30 minutes, or until doubled and puffy.
- Preheat oven to 375°F.
- Whisk egg and water for egg wash; gently brush over the tops of the risen rolls.
- Bake 18 to 22 minutes until golden brown.
- As soon as the rolls come out of the oven, generously brush the tops with melted Cowboy Butter.
- Let the rolls cool slightly, then serve warm.
Did you make this recipe?
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