These golden, soft, cheesy bread rolls are everything a comfort-lover dreams of.
Stuffed with Monterey Jack and sharp cheddar, topped with herbs and even more cheese, they make the perfect side or savory snack for any occasion.
Why You’ll Love This Recipe
Soft and fluffy inside, cheesy and golden outside
Loaded with two kinds of cheese for incredible flavor
Easy to make at home, even for beginner bakers
Perfect for sandwiches, dipping, or serving with soups
Ingredient Highlights
For the Bread:
Warm water: The perfect temp (~110°F) activates the yeast.
Instant dry yeast: Gives the rolls a light and airy rise.
Sugar & salt: Balance the flavor and feed the yeast.
Egg & olive oil: Add richness and moisture.
Dried potato flakes: A secret to extra-soft bread.
Bread flour: Higher protein = stronger structure.
Monterey Jack + sharp cheddar: The dream duo of melty cheeses.
For the Toppings:
Garlic powder, Parmesan, oregano, parsley: For that irresistible savory crust.
More cheese! A final layer of Monterey Jack and cheddar takes this over the top.
Pro Tips Before You Start
Don’t skip the potato flakes – they create the softest texture.
Use a kitchen scale for flour to avoid dry dough.
Let your cheese come to room temp before mixing into dough.
Want perfect shapes? A sub roll mat or foil molds help them bake evenly.
How to Make Cheesy Bread Rolls
Step 1: Make the Dough
Add warm water, yeast, sugar, oil, salt, egg, and potato flakes to the bowl of a stand mixer. Stir to combine.
Add bread flour and both cheeses.
Mix on low speed with the dough hook for 1–2 minutes, then increase to medium speed for 6–7 minutes until the dough pulls away from the bowl.
If sticky, add more flour 1–2 tablespoons at a time.
Step 2: First Rise
Transfer the dough to a lightly oiled large bowl.
Cover and let rise at room temperature for 30 minutes.
Step 3: Shape the Rolls
Turn dough onto a floured surface and divide into 4 equal portions.
Press each portion into a 6″x11″ rectangle.
Fold it like a letter and roll into a log.
Place in a sub roll mat or foil mold sprayed with nonstick spray.
Step 4: Season and Rise Again
In a small bowl, mix garlic powder, Parmesan, oregano, and parsley.
Brush the tops of the dough with water and sprinkle the seasoning evenly.
Spray with baking spray, cover with plastic wrap, and let rise for about 1 hour.
Step 5: Bake the Rolls
Preheat oven to 375°F. Cut 3 diagonal slashes into each roll (~½” deep).
Sprinkle the tops with shredded Monterey Jack and cheddar.
Bake for 16–20 minutes until golden brown.
Step 6: Cool and Enjoy
Transfer the rolls to a wire rack and let cool completely before slicing.
Serve warm or toasted.
Serving Suggestions
Slice and serve with tomato soup or creamy potato chowder
Use as buns for gourmet sandwiches or cheesy sliders
Dip into marinara, garlic butter, or spinach artichoke dip
Variations & Substitutions
Swap Monterey Jack for mozzarella or pepper jack
Add chili flakes to the topping for a spicy twist
Use all-purpose flour in place of bread flour (reduce liquid slightly)
Storage & Leftovers
Store in an airtight container at room temp for up to 3 days.
Freeze individually wrapped rolls for up to 2 months. Reheat in oven.
FAQs
Can I make the dough ahead of time?
Yes, prepare the dough and refrigerate it overnight after the first rise.
Let it come to room temp before shaping.
Do I need a stand mixer?
It helps, but you can knead the dough by hand—just add 5-7 more minutes.
Can I use fresh potatoes instead of flakes?
No, flakes are essential for moisture and structure in this recipe.
Can I skip the cheese inside?
You can, but why would you?! The cheese makes it amazing.
What if I don’t have a sub roll mat?
Use folded foil molds sprayed with nonstick spray.
Can I use instant yeast instead of active dry?
Yes—this recipe uses instant yeast, no proofing needed.
Can I make mini rolls instead of large ones?
Absolutely! Just reduce the baking time to about 12–15 minutes.
Final Thoughts
These cheesy bread rolls are pure savory bliss.
Soft, flavorful, and loaded with cheese and herbs, they’re the kind of baked goodness that disappears fast from the table.
Whether it’s your first time baking bread or you’re a seasoned pro, this recipe will become a favorite.
Ultimate Cheesy Bread Rolls
Ingredients
Ingredients For the Bread:
- 1½ cups warm water ~110°F
- 2 Tbsp instant dry yeast
- 2 Tbsp granulated sugar
- 3 Tbsp extra-virgin olive oil
- ½ Tbsp table salt
- 1 large egg
- ¼ cup dried potato flakes
- 3¾ cups bread flour
- 1 cup shredded Monterey Jack cheese
- ½ cup shredded sharp cheddar cheese
For the Toppings:
- 1 Tbsp garlic powder
- 1 Tbsp grated Parmesan cheese
- ½ Tbsp dried oregano
- ½ Tbsp dried parsley
- ¼ cup shredded Monterey Jack cheese
- ¼ cup shredded sharp cheddar cheese
Instructions
- Combine all wet ingredients, yeast, salt, egg, and potato flakes.
- Add flour and cheeses. Knead with dough hook for 6–7 minutes.
- Let rise in an oiled bowl for 30 minutes.
- Divide, shape, and place into mats or molds.
- Add topping mix, let rise 1 hour.
- Preheat oven to 375°F. Slash tops, add cheese.
- See full steps with tips & photos → https://p4pd.org/ultimate-cheesy-bread-rolls/
Notes
- Potato Flakes Tip: These keep the rolls ultra-soft and moist. You can also use instant mashed potatoes in a pinch.
- Cheese Swap: Try mozzarella or pepper jack for different flavor combos.
- Make Ahead: Shape and refrigerate the rolls before the second rise. Bring to room temperature and continue.
