Cheddar Cheese Stuffed Parker House Rolls

Cheddar Cheese Stuffed Parker House Rolls are fluffy, stuffed with cheese and oh-so buttery! They are so simple to make and you get 4 fresh loaves out of this recipe. Perfect for the upcoming holidays if you’re planning on big gatherings, but even if you aren’t, you can freeze the dough for up to 3 weeks before baking. 

about this cheddar stuffed parker house rolls recipe 

No matter what, making bread is the one thing that will cure any ailment. Whether it’s a cold, stress or a plain ol’ crap day, as soon as I start kneading dough, every muscle in my body relaxes and my mind completely clears.

There’s nothing like making bread.

Actually there’s nothing like eating bread either, especially right out of the oven, piping hot and slathered in melted butter.

These Cheddar Cheese Stuffed Parker House Rolls are buttery, fluffy, and hiding a molten pocket of sharp cheddar in every bite. They look impressive on the holiday table, but the process is shockingly simple. Plus the recipe makes four dozen rolls, perfect for feeding a crowd or stocking your freezer for future cravings.

Whether you are making these for the upcoming holidays or just a treat for a Sunday supper, these rolls deliver all the comfort you are looking for. You can even prep them by freezing the dough for up to 3 weeks before baking.

Note: If you freeze your rolls, simply bake them frozen according to the instructions below, adding a few minutes to the baking time if necessary.

ingredients

Yeast. You will need one package of active dry yeast to make these rolls.

Water. Make sure your water is warm but not hot. Use a thermometer to check the temperature, you’ll want it around 105˚F to activate the yeast.

Sugar. All you need is granulated sugar for this recipe.

Butter. Use unsalted butter for the dough. If you only have salted butter, you can use it, but be sure to omit the salt called for in the recipe. You’ll use melted butter in the dough and for brushing on top.

Milk. Whole milk is best for the best texture in these classic rolls.

Eggs. We always recommend using large eggs for any baking recipe.

Salt. All you need is a bit of fine kosher salt.

Flour. We use all-purpose flour for this recipe.

Cheese. Sharp cheddar cheese packs the best punch of flavor, but you can stuff these rolls with your favorite melty cheese like white cheddar, mozzarella, fontina, or even pepperjack cheese.

this recipe’s must-haves 

For making homemade bread, I really like to use a marble board and marble rolling pin if you don’t happen to have marble countertops.

To make the dough, have your stand mixer ready with the dough hook attachment.

Finally, you will need a sharp chef’s knife.

how to make these parker house rolls

bloom the yeast

Stir yeast, warm water, and a teaspoon of sugar in your stand mixer bowl. Let rest until foamy, about 10 minutes.

mix the dough

Add remaining sugar, 3/4 cup melted butter, milk, eggs, and salt. Stir to combine.

Add 7 1/2 cups flour and mix on low until the dough forms. Add up to 1/2 cup more flour if needed to make the dough come together.

knead

Knead on a floured surface for 3 to 4 minutes, or let your mixer do the work for you. The dough should be smooth and soft, slightly tacky, but not sticky.

first rise

Place the dough in a buttered bowl, cover, and let rise until doubled, about 1 1/2 hours.

shape the rolls

Turn out onto a floured surface and roll into a 9×16-inch rectangle.

Cut lengthwise into 3 long strips, then crosswise into 12 short strips (36 total).

Place a cheddar slice in the center of each dough piece. Fold one side then the other over the cheese and place seam-side down on a parchment-lined baking sheet. Push the rolls together to form four loaves. Place the loaves on 2 baking sheets lined with parchment paper.

bake

Bake at 375°F for 20–23 minutes, rotating halfway. Brush with melted butter and sprinkle lightly with salt. Let cool 5 minutes.

variations

• Jalapeño Cheddar: Add chopped pickled jalapeños inside with the cheese.
• Garlic Herb Butter: Brush with garlic butter instead of plain.
• Everything Bagel: Sprinkle everything seasoning on top.
• Gruyère: Swap cheddar for something nuttier and melty.

Need more inspiration for breads Check out my bread recipes page!

faqs

My dough is too sticky. What do I do?

Add flour 1 tablespoon at a time until it’s soft and only slightly tacky.

The rolls didn’t rise.

Your yeast may have been expired, or your room may be too cold. A warm oven (turned off) with the light on helps to get the dough active while rising.

My cheese leaked out.

This usually means the dough pieces were too thin or not folded tightly enough. The uneven fold is intentional because this is what keeps the cheese tucked in nice and tight.

Can I make the dough ahead of time?

Yes! This dough can be prepped, then refrigerated for up to 24 hours before shaping into the rolls.

Can I use pre-shredded cheese?

Shredded cheese melts too fast and leaks more easily, so using slices from a block of cheese works best.

How many people does this serve?

The recipe makes 36 rolls, enough for 10–14 people depending on how bread-obsessed your crowd is.

Can I knead this entirely in the mixer?

Totally. Just stop once it forms a smooth, cohesive ball around the dough hook. You don’t want to overwork the dough or it will become tough.

what to serve with these parker house rolls

These rolls are peak holiday comfort, but they’re also elite with:

• Soups (especially creamy ones like roasted butternut squash soup)
• Your favorite chili recipe – we love this spicy taco chili and our classic Instant Pot chili!
• Roast chicken or ham
• Use them for mini leftover turkey sandwiches
• Breakfast egg-and-cheese sliders (highly recommend)

freezing and storage

To freeze (unbaked):

Shape the rolls, place on a baking sheet, freeze until solid, then store in a freezer bag for up to 3 weeks. Bake from frozen, adding 3–5 minutes to the bake time.

To freeze (baked):

Cool completely and freeze up to 2 months. Warm in a 300°F oven for 8–10 minutes.

Storage:

Best eaten within 2 to 3 days. Store in an airtight container in the refrigerator (because of the cheese!).

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

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more of our favorite homemade breads

• No Knead Overnight Bread
• Turkish Bread
• Jalapeno Cheddar Biscuits

Finally, if you make this cheddar stuffed parker house rolls recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

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Cheddar Cheese Stuffed Parker House Rolls

If your family needs a roll recipe to make over and over again, this is it! Warm and filled with cheese, these rolls are every bit the classic you remember from your childhood.

Prep Time: 40 minutes mins

Cook Time: 3 hours hrs

Total Time: 3 hours hrs 40 minutes mins

Servings: 36 rolls

5 from 1 vote

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ingredients

• 1 1/4 oz package dry active yeast
• 1/2 cup warm water
• 1/2 cup sugar
• 1 cup unsalted butter melted and cooled
• 2 cups whole milk
• 2 large eggs lightly beaten
• 1 tablespoon kosher salt plus more for topping
• 7 1/2 to 8 cups all-purpose flour plus more for work surface
• 1 10oz block sharp cheddar cheese, cut into 1/4 inch thick slices

instructions

• In the bowl of a stand mixer fit with the dough hook, stir together yeast, water and 1 tsp of sugar. Let stand for 10 minutes until foamy. Add the remaining sugar, 3/4 cup melted butter, milk, eggs and 1 Tbsp salt. Beat until combined. Keeping the mixer on low, stir in 7 1/2 cups flour until the dough comes together. If your dough seems too sticky add up to an additional 1/2 cup flour, working one Tbsp at a time.
• Dump dough out on clean floured surface and knead for 3-4 minutes by hand. You can also opt to use your stand mixer fitted with a dough hook on medium until it forms a ball around the hook.
• Coat a large bowl with some of the melted butter. Add the ball of dough and let rise for 1 1/2 hrs (until doubled in size) in a warm place.
• Preheat oven to 375 degrees. Line two large baking sheets with parchment paper.
• Turn the dough out onto a clean, floured work surface. Shape the dough into a 9×16 inch rectangle. Using a floured knife, cut the dough lengthwise into 3 strips. Cut these strips crosswise into 12 small strips, approximately 1.3″ wide.
• Take one piece and add a slice of cheese to the center. Fold one side over the cheese and the other side so it just slightly overlaps the other side. It should appear uneven. Place the roll seam side down on a baking sheet. Continue this process with the remaining rolls, lining them up together to form 4 rows of 9 rolls, 2 rows per pan. The rolls should touch each other in each row, but the rows should be spaced a few inches apart.
• Bake the rolls for 20-23 minutes, rotating from front the back halfway through. Once cooked, brush with the remaining melted butter and sprinkle the tops with a little salt. Allow to cool approximately 5 minutes before eating.

Category: Bread