Onion Cheddar Rolls


Breads and rolls are my weakness. More so than desserts I believe, unless we’re talking lemon meringue pie. I’m always looking for new rolls to serve with dinner and these onion cheddar rolls will be accompanying many bowls of soup. They aren’t any more difficult to make than the average roll but add an extra punch of flavor.

I made these in my stand mixer but these could also be made by hand if you don’t have a stand mixer.

Onion Cheddar Rolls


For the dough:
  • 3-5+ cups of all purpose flour
  • 2 1/2 teaspoons of yeast
  • 1 tablespoon sugar
  • 1 cup warm water
  • 1 teaspoon salt
  • 1 tablespoon oil
For the onion cheddar filling:
  • 2  teaspoons olive oil
  • 1/2 medium onion, minced
  • 1-2 garlic cloves, minced
  • 1/2 cup shredded sharp or extra sharp Cheddar cheese
  • 2 tablespoons of flour


Mix together the yeast, sugar, and water in the bowl of stand mixer or large bowl, let sit for 10 minutes or until frothy. Add the oil and salt to the yeast mixture, stir and add 3 cups of flour. Mix flour in a quarter cup or so at a time until the dough is slightly sticky. Knead for 8 –10 minutes or until dough is elastic. (when you pull it it stretches instead of breaking)

Place in a oiled bowl, flip once to coat and cover with a damp tea towel or greased plastic wrap. Let rise for 45 minutes or until doubled in size.

While the dough is rising, heat the olive oil in a small skillet over medium low heat. Add the onion and garlic and cook for 5-10 minutes stirring frequently. Set aside to cool.

When the dough has doubled, punch it down. Sprinkle the cheese with four and toss it to coat. That step help the cheese distribute more evenly. Add the cheese and onion mixture to the dough in the bowl. Knead for 1-2 minutes to make sure it is well blended. Divide dough into 12-18 balls depending on size desired. Form into rolls and place onto greased sheet pans, cover with a damp tea towel or oiled plastic wrap and let rise for 30 minutes or until doubled in size.

Preheat oven to 400 degrees. When rolls have doubled bake for 15-20 minutes or until browned and cooked through. Store leftovers in the refrigerator.

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  1. Oooooh, these look delicious. I love onion rolls too, never had onion and cheddar… but I want to.

  2. Oh yum Micha! These look so heavenly! I’m a carboholic too, don’t worry – you’re in good company 😉

  3. Oh yum! These would taste really good with a slice of bacon in the middle – or beside a dish of soup!

  4. These look yummy, and yes, I would definitely try them with potato soup or beef stew. I bet they would make a good sandwich roll, too.

  5. Umm ya, these look heavenly! Bookmarking these…Stop over for a visit sometime!


  6. These look delicious and relatively easy~ love that!
    {Stopping by from Tasty Tuesday}

  7. Hi, I would to make these rolls. Would I still use the same amount of yeast if I am using instant yeast? I know that the instant yeast is mixed directly into the dry ingredients. Thank you

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