Cheddar Scallion Rolls

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Yield: 2 dozen rolls

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These flavorful rolls are best served hot or warm. They're the perfect accompaniment to soup and salad, and make a nice addition to any bread basket.

Cheddar Scallion Rolls

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen rolls
Published: 10/01/2014

Ingredients

Tips from our bakers

  • For a satiny, buttery crust, brush the baked rolls with melted butter as soon as they come out of the oven.

Directions

1) Combine all of the ingredients, and mix and knead — by hand, using a mixer, or in a bread machine set on the manual or dough setting — to make a smooth, supple dough.

2) Cover the dough, and let it rise for 1 1/2 to 2 hours, until it's doubled in size.

3) Gently deflate the dough, and turn it out onto a lightly greased surface. Divide it into 24 pieces, and roll each piece into a smooth ball.

4) Space the rolls evenly in two 9" round cake pans, or a 9" x 13" pan. Cover the pan(s), and let the rolls rise for 30 to 45 minutes, until they've puffed a bit. While the rolls are rising, preheat the oven to 375°F.

5) Bake the rolls for 15 to 20 minutes, until they're golden brown and feel firm to the touch. Remove them from the oven, and after 5 minutes carefully turn them out of the pan(s) onto a rack to cool.

Yield: 24 rolls.

Nutrition information

Serving Size: 1 roll (36g) Servings Per Batch: 24 Amount Per Serving: Calories: 90 Calories from Fat: 15 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 5mg Sodium: 160mg Total Carbohydrate: 15g Dietary Fiber: 1g Sugars: 4g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 02/20/2014
  • member-luvmychaos from KAF Community
  • Love,love, love these rolls!! Made them last night and they were a hit! My husband ate like 12 himself!! They were the perfect soft,squishy roll with tons of extra flavor. The one change I will make the next time I make them, is the amount of dill. I had actually only put in about 1 tsp instead of the 1 Tbs that was recommended and I thought it over powered the cheddar&scallion and we even love dill. But that's more of a personal preference and not a problem with the recipe! I also baked them in a 9x11 so they'd nestle up and stay softer. So good!
  • star rating 11/27/2013
  • Lindsey from New York
  • The first rise was an hour and a half but it almost tripled in size. We barely got any rise in the oven.
  • star rating 11/07/2013
  • Kathleen from Port St Lucie, Fl
  • these easy to make rolls are very tender, with lots of onion flavor. I know they won't be around long. My only problem was with the yeast, I had instant and this recipe calls for dry active yeast. I used the yeast measuring spoon I bought from King Arthur, which is 2 1/4 tsp. And I used the bread salt I purchased a few months ago. The dough rose very high and I had to use extra flour to make the dough easier to handle. But even with these problems I am very happy with the results. This is a good recipe to sneak some whole wheat flour into people who say they don't like the taste.
    The active dry yeast and instant can be used one for one. We're glad you kept your baking wits about you and used enough flour to make the dough easy to work with. May you continue the successful- and happy - baking! Irene@KAF
  • star rating 05/12/2010
  • Christine Gibson from Southfield, MI
  • I made the mistake of using finely shredded cheese. The cheese completely disapeered into the bread. I could taste the scallions, dill and whole wheat but the cheese flavor was too faint. I will try this one again, possibly with finely diced sharp cheddar cubes...because who can resist molten chucnks of cheese?
  • star rating 06/07/2009
  • Karen from Lynnwood, WA
  • This recipe is incredibly easy. The dough had a great feel right from the get go. I made hamburger buns and rolls out of this dough and both turned out perfect. This recipe is going in my must do again real soon recipe box.
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