Best 3 Twisted Cheddar Rolls Recipes

Indulge in the delightful experience of creating homemade Twisted Cheddar Rolls, a delightful treat that combines the comforting flavors of cheddar cheese with the soft, fluffy texture of freshly baked bread. This delectable recipe offers a step-by-step guide to crafting these delightful rolls, ensuring a delightful addition to your culinary repertoire.

Discover the art of creating these rolls, starting with activating the yeast in warm milk, a crucial step that ensures a successful rise. Mix the activated yeast with a combination of sugar, salt, butter, eggs, and flour to form a soft and elastic dough. Allow the dough to rise, providing ample time for it to double in size, resulting in a light and airy texture.

Divide the risen dough into equal portions, carefully shaping each into a long rope. Generously sprinkle shredded cheddar cheese along the length of the ropes, creating a cheesy core that will melt and ooze upon baking. Twist the ropes together, forming beautiful and intricate patterns, before placing them in a greased baking dish.

Brush the twisted rolls with a mixture of melted butter and garlic powder, enhancing their golden-brown appearance and imparting a subtle garlicky flavor. Bake the rolls in a preheated oven until they reach a perfect golden-brown hue, signaling their readiness to be enjoyed.

Serve the warm and fluffy Twisted Cheddar Rolls as a delightful accompaniment to soups, salads, or as a standalone snack. Their cheesy, twisted goodness is sure to be a hit among family and friends, making them a perfect addition to your culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

SAVORY CHEDDAR TWIST BREAD

Savory Cheddar Twist Bread image

A savory garlic and herb cheddar bread.

Provided by A Classic Twist

Categories Breads/Rolls

Time 4h30m

Number Of Ingredients 12

Ingredients

2 ½ - 3 cups all-purpose flour
1 cup grated Cabot's Sharp Cheddar Cheese, divided
1/2 teaspoon kosher salt
2/3 cup warm whole milk
2 1/4 teaspoons instant yeast
2 large eggs, whisked together
1 stick (8 tablespoons) salted butter, at room temperature
2 cloves garlic, minced
1 spring fresh rosemary, finely chopped
1 spring fresh thyme, finely chopped
2-3 fresh sage leaves, finely chopped
Egg wash (1 egg beaten with 1 tablespoon water), for brushing

Steps:

In the bowl of a stand mixer or a large bowl, whisk together the all-purpose flour, 2/3 cup grated cheese, and salt. Add in warm milk, yeast, and eggs. Stir and knead with the dough attachment (or by hand) until a soft, smooth dough forms, about 5-7 minutes. Add in additional flour as needed.
Transfer the dough to a lightly greased bowl and cover. Let rise until dough is nearly doubled, about an hour to an hour and a half.
Meanwhile, make the herb butter. In a small bowl, combine the softened butter with the garlic, and minced herbs.
On a lightly floured surface, roll the dough out into a rectangle. Spread the herb butter over the dough, leaving an inch border.
Sprinkle remaining 1/3 cup shredded cheddar cheese over the butter.
Starting with the edge closest to you, roll the dough into a long log. Seal the edges.
Using a sharp knife or pizza cutter, cut the log in half lengthwise, leaving the top attached.
Keeping the filling side up, twist or "braid" the logs together. Pinch the ends together.
Butter a large 9 x 5-inch loaf pan using baking spray. Transfer the bread carefully to the prepared loaf pan.
Cover the bread in the pan with a kitchen towel and allow it to rise, until puffy but not doubled, about 30 minutes to an hour.
Preheat oven to 400 degrees F. Brush the tops with egg wash. Bake the bread for 20 minutes, until the tops start to brown.
Reduce the oven temperature to 350 degrees F and sprinkle the top with additional cheese, if desired. Continue baking for another 20- 25 minutes, until the bread is lightly browned. If it is browning too easily, tent a foil over the bread until it cooks completely.
Remove from oven and let cool. Serve bread warm and store leftovers in an air-tight container at room temperature.

CHEDDAR PAN ROLLS

Cheddar Pan Rolls image

Thanks to the cheesy dough, these rich cheddar rolls have a gorgeous golden color and fabulous flavor. -Esther Current, Kitchener, Ontario

Provided by Taste of Home

Time 50m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

4-1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon salt
1 package (1/4 ounces) active dry yeast
2 cups 2% milk
1 tablespoon butter
2 cups shredded cheddar cheese
1 large egg white, beaten

Steps:

In a large bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat until smooth. Stir in cheese and enough remaining flour to make a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes (dough will be soft)., Punch dough down; divide into 3 portions. Shape each portion into 12 balls. Place in 3 greased 9-in. round baking pans. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 96 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 250mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

TWISTED CHEDDAR ROLLS

Twisted Cheddar Rolls image

Make and share this Twisted Cheddar Rolls recipe from Food.com.

Provided by Julie Bs Hive

Categories Breads

Time 25m

Yield 8 rolls

Number Of Ingredients 8

Ingredients

2 (8 ounce) packages refrigerated crescent dinner rolls (8 oz ea)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped green onion
1 egg
1 teaspoon water
2 teaspoons sesame seeds
1/2 teaspoon garlic salt or 1/3 teaspoon garlic powder
1/4 teaspoon dried parsley flakes

Steps:

Separate crescent roll dough into eight rectangles. press seams to seal. Combine cheese and onions; spoon about 3 rounded tablespoonsfuls lengthwise down the center of each rectangle to within 1/4 inch of each end. Fold dough in half lengthwise and firmly press edges together to form a seal. Twist each strip 4-5 times then bring ends together to form a ring. Pinch to seal. Place on a greased baking sheet.
In a small bowl, beat egg and water. Brush over dough. Combine the sesame seeds, garlic salt and parsley and sprinkle over rings.
Bake at 375° for 14-16 minutes or until golden brown. Remove to wire racks. Serve warm.
Jane Birch, Edison NJ.

Tips:

Use high-quality sharp cheddar cheese for the best flavor. Freshly grated cheese is best, but pre-shredded cheese will also work. Do not use a pre-made cheese dip or spread, as it will not melt properly.
To make the dough easier to work with, chill it for at least 30 minutes before rolling it out. You can also freeze the dough for up to 2 months. When ready to use, thaw the dough overnight in the refrigerator or at room temperature for 1-2 hours.
To prevent the rolls from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
To make the rolls ahead of time, bake them according to the recipe and then let them cool completely. Store the rolls in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months. When ready to serve, reheat the rolls in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes, or until warmed through.

Conclusion:

These twisted cheddar rolls are the perfect addition to any meal. They're soft, fluffy, and packed with cheesy goodness. Plus, they're easy to make and can be prepared ahead of time. So next time you're looking for a delicious and easy side dish, give these rolls a try. Your family and friends will love them!