Cheddar Cheese Stuffed Parker House Rolls are fluffy, stuffed with cheese and oh-so buttery! They might look like they take a lot of work, but they are so simple to make and you get 4 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.
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.
Oh and a little cheddar cheese, just to make them that much more addictive…
These rolls might look like they take a lot of work, but they are so simple to make and you get 4 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.
I have already decided I am going to make this recipe once a month so I can have a homemade roll every day.
Just don’t tell my diet…
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.
This Recipe’s Must Haves
- KitchenAid Artisan Tilt-Head Stand Mixer is EVERYTHING you need for all your holiday baking!
- Shun Classic 8-Inch Chef’s Knife = my #1 knife in my knife block
- The Sur La Table Marble Pastry Board and the Marble Rolling Pin are the two tools in my kitchen that I most highly recommend when it comes to making bread!
Pin this Cheddar Cheese Stuffed Parker House Rolls recipe for later!
- 1 1/4oz 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
- 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 9x16 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.