Cheddar Pull-Apart Rolls
These cheddar pull-apart rolls are the perfect comfort food, offering a warm and soft texture, reminiscent of grandma's kitchen on a Sunday.
Ingredients
For the dough
- 3 cups all-purpose flour or mix half whole wheat if you’re trying to be responsible
- 1 packet active dry yeast or instant, whichever you bribed into existing
- 1 cup warm milk not hot—don’t kill the yeasty vibes
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 large egg lightly beaten
- 4 tbsp unsalted butter softened
For the filling
- 2 cups shredded sharp cheddar or your favorite melty cheese
- 1 cup sour cream for tang and emotional stability
- 2 tbsp fresh chives chopped, optional
- 1 tsp smoked paprika if you like a hug with a whisper of smoke
Instructions
Dough Preparation
- Warm milk to about 105–115°F and stir in sugar and yeast; let sit for 5–10 minutes until foamy.
- In a bowl, combine flour and salt; add softened butter and rub with fingers until slightly pea-sized crumbs appear.
- Mix in yeast mixture and egg, knead until dough is smooth and elastic—about 6–8 minutes. Let rise until doubled, roughly an hour.
Roll Preparation
- Punch dough gently, roll out into a rectangle, spread softened butter, sprinkle cheese and chives, then roll into a log and cut into rounds.
- Alternatively, plop spoonfuls into a pan for a rustic look.
Baking
- Bake at 375°F until golden, about 20–25 minutes. Watch it diligently.
Sauce Preparation
- Whisk sour cream with paprika, a pinch of salt, and a splash of milk if needed; warm gently in a pan—do not boil.
- Combine with drippings or a little melted butter for extra flavor.
Serving
- Spoon sauce over warm rolls, let sit for 5 minutes, and serve immediately.
Notes
You can assemble and refrigerate rolls for up to 24 hours before the final rise. If dough is sticky, add flour a tablespoon at a time. If cheese leaks, embrace the strings.