Go Back
+ servings
Cheesy bread rolls covered on sea salt and fresh rosemary

Rosemary and Cheese Dinner Rolls

A soft and chewy dinner roll filled melted cheese and topped with fresh rosemary and sea salt.
Prep Time 10 hours
Cook Time 25 minutes
Total Time 10 hours 25 minutes
Servings 14 rolls
Author Gerry Speirs


  • 2 envelopes of Red Star Active Dry Yeast
  • 1 tablespoons sugar
  • 1 cup lukewarm water
  • 1 pound all purpose flour
  • 1/2 tablespoon salt
  • 1 tablespoon olive oil
  • 2 cups grated manchego or cheddar cheese
  • 1 egg beaten
  • 2 tablespoons fresh chopped rosemary
  • Sea salt and cracked black pepper
  • Cornmeal for the baking tray


  • In a small bowl whisk the yeast, sugar and half of the water together until all dissolved.
  • In a larger bowl, add the flour and salt, make a well in the center.
  • Add the yeast mixture to the well and mix gently with a wooden spoon or your fingers.
  • Add the remaining water and mix until the flour comes together and forms a ball. You may need to add a few drops of water if it feels dry.
  • Dump the dough onto a floured work surface and shape into a ball.
  • Knead the dough for about 3-4 minutes, stretching it with the heal of your hand and folding it over and over. Finish the task by ending with a nice round ball shape.
  • Grease the bowl you were using with the olive oil and put the dough into it.
  • Cover the bowl with plastic wrap and store in the refrigerator overnight.
  • Take the bowl from the fridge early next morning and dump it out on to a floured work surface.
  • Punch it down flat about an inch thick.
  • Sprinkle the grated cheese over the dough and start to fold and knead the dough back into a ball shape.
  • Using a knife, chop the dough into individual pieces each weighing 2 1/2 ounces.
  • Roll each piece to a length of about 6 inches and tie it into a knot.
  • Transfer to a large baking tray dusted with a little cornmeal leaving a small space between each roll.
  • Using a pastry brush, glaze each roll with the egg and sprinkle with the salt, black pepper and rosemary.
  • Lay a clean tea towel on top of the rolls and let rest for about another 30-45 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake in the oven for 20-25 minutes and the rolls are golden brown.