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Rosemary and Cheese Dinner Rolls

A soft and cheesy dinner roll topped with fresh rosemary and sea salt. Perfect for everyday or a holiday dinner!
Rosemary and Cheese Dinner Rolls
Yield 14 rolls


  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon granulated sugar
  • 1 cup water (110-115°F)
  • 4 cups all-purpose flour
  • 1/2 tablespoon table salt
  • 1 tablespoon olive oil
  • 2 cups grated manchego or cheddar cheese
  • 1 large egg (beaten, for egg wash)
  • 2 tablespoons fresh chopped rosemary
  • Sea salt and cracked black pepper
  • Cornmeal (for dusting the baking tray)


  • In a small bowl whisk the yeast, sugar and half of the water together until 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.
  • Turn dough out onto a floured work surface and shape into a ball. Knead the dough for about 3-4 minutes: stretch it with the heal of your hand and folding it over, give dough a 1/4-turn, repeat. Finish the task by ending with a nice round ball shape.
  • Grease a bowl 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 the next morning and turn it out on to a floured work surface. Press it down flat, or roll it out with a rolling pin, to about an inch thick. If dough is too cold to work with, let it rest, covered, on the counter for 1/2 to 1 hour.
  • 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 14 individual pieces, each weighing 2½ 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 beaten 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 30-45 minutes.
  • Preheat the oven to 400°F.
  • Bake rolls in the oven for 20-25 minutes until they are golden brown.