Skip to main content

Rosemary and Cheese Dinner Rolls

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!
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.


Did you make this recipe?

We want to see it! Tag @redstaryeast and use hashtag #redstaryeast

Review & Comments

Tatiana V | Reply

I found this recipe on someone else’s site. The flour said 1 lb but googled a conversion to cups & made with 3 1/2 cups flour…apparently not right. But made them last night for a thanksgiving potluck at work today. People loved them! Not sure if they weren’t as big in the pictures because i didnt let it rest overnight but regardless they went fast at the potluck with a lot of compliments! Will make again!

Rosemary and Cheese Dinner Rolls | Reply

[…] lost time.  I have created my own bread recipes in the past, but also love finding ideas on the Red Star Yeast site.  This recipe I’m sharing today was on their site and was courtesy of Foodness Gracious […]

Leave a Reply

Made the recipe? Rate it!