Garlic Cheddar Dinner Rolls

Dinner rolls can be simple to make, especially when using a cast iron pan. Add a couple of different flavor ingredients, in this case, garlic and cheddar cheese, and you have a quick and tasty roll to add to your dinner.

Prep Time15

Cook Time30

Total Time2 30

Course: Bread

Cuisine: American

Keyword: Bread, dinner rolls, rolls

Servings: rolls

Calories: 304kcal

Author: Eating With Deb

Equipment

Stand Mixer
12 inch Cast Iron Pan

Ingredients

2 1/2 tsp active dry yeast
1 cup warm water 110-115 degrees
1 tbsp sugar
2 tbsp olive oil
1 tsp sea salt
½ tsp granulated garlic
1 ½ cups cheddar cheese grated
3 cups bread flour

Instructions

In a large bowl or stand mixer with a dough hook add yeast, sugar, 1 tbsp olive oil, and water. Let it sit for 10 - 15 minutes until the yeast is bubbly. Add the granulated garlic, sea salt, 1 cup cheddar and 1 cup of flour – mix until combined. Add the other 2 cups of flour and mix for 3 minutes. If needed, slowly mix in more flour to form a soft dough. Remove from bowl.*
Spray mixing bowl with cooking spray and place dough back in your bowl, cover and let rise until doubled – about 1 hour.
Punch down dough and put on a floured surface. Shape into a log, using a pastry knife, cut into 8 equal pieces. I cut the log in half, then each half in half, then each quarter into half – this gives me fairly equal pieces.
Put 1 tbsp olive oil in the bottom of a 12 inch cast iron pan and spread around the bottom and sides.
Roll each dough piece into a ball and place evenly around the pan. Cover and let rise until doubled in size (about ½ hour – may take longer depending on how warm you kitchen is).
Preheat oven to 350°.
Remove cover from rolls and bake for 15 minutes. Remove from oven and add remainder of the cheddar cheese. Bake for another 10-15 minutes until golden brown.
Remove from oven to a raised baking sheet or place on a wool hot pad or a turret suitable for holding a hot cast iron pan. Let sit for about 15 minutes before removing from pan and eating.
Enjoy!

Notes

I have used whole wheat bread flour in this recipe and it turns out great, the only problem is I’ve had a difficult time finding whole wheat bread flour. But if you can get it and like whole wheat bread, I would recommend using it.

*If not using a mixer with a dough hook when doing the original mixing, place dough on a floured surface and knead until smooth and elastic – about 6 – 8 minutes.

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