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Breads & Rolls | April 29, 2013

Cheese and Onion Rolls

Cheese and Onion Rolls
Cheese and Onion Rolls
One of our long time favorites is Braided Onion Cheese Bread. The basic recipe includes dough filled with a cheese-onion mixture, then shaped into ropes and braided. I love the look of the braided loaf, but also love it shaped into rolls. The recipe for Cheese and Onion Rolls was easily adapted to eliminate the need to braid the bread (which seems to intimidate most people, like the term “bias edge and selvage ” intimidate me) . For the dough I altered the Loin House Roll recipe by cutting the sugar and used bread flour instead of all purpose flour, which I think helps the rolls to hold their shape a bit better.
Cheese and Onion Rolls

The rolls may be shaped and placed in a muffin pan or on a cookie sheet

Cheese and Onion Rolls
Wouldn’t Mom love these rolls with a beautiful salad for her special dinner? In the next few days I’ll share some salads and a beautiful appetizer you can make for her on her big day Sunday, May 12.  You were just going to get her a card???
Get your apron on.
Cheese and Onion Rolls
4 from 1 vote

Cheese and Onion Rolls

A Bountiful Kitchen


  • Dough:
  • 2 cups warm water
  • 2/3 cup powdered milk
  • 2 tablespoons dry yeast
  • 1 teaspoon sugar
  • 1 egg
  • 1 tablespoon sugar
  • 1/3 cup butter melted
  • 2 teaspoons salt
  • 4-5 cups bread flour*
  • Filling:
  • 1/2 cup butter melted
  • 1 chopped onion about 2 cups total(I prefer sweet onions such as Walla Walla or Vidalia)
  • garlic salt about 1 teaspoon
  • 2-3 cups grated cheese any type, I use Cheddar or Colby-Jack
  • 1/2 cup fresh grated Parmesan optional
  • 3 tablespoons poppy seeds optional


  1. In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
  2. Sprinkle yeast over warm water and add 1 tablespoon of sugar. Let sit until yeast bubbles.
  3. Add egg and 1/3 cup melted butter. Mix on low speed until ingredients are incorporated.
  4. Add 2 cups of flour. Mix well. Add two teaspoons of salt. Mix on low speed of mixer until ingredients are mixed well. Increase speed of mixer for 2 minutes to medium speed.
  5. Add 2 cups more flour; mix on low speed.
  6. Add additional flour if needed, just until dough is not sticky, but still soft. If you use bread flour as the recipe suggests, the total amount of flour should not exceed 4 1/2 cups. If using all purpose flour, it may take 5 cups total.*
  7. Dough should be soft, not overly sticky, and not too stiff.
  8. Scrape dough off sides of bowl and coat sides of bowl with about 1 tablespoon vegetable oil around sides of the bowl, or spray bowl with cooking spray.
  9. Cover with plastic wrap and allow to rise in warm place until double in size. This should take about one hour.
  10. Meanwhile, make filling for rolls by combining all filling ingredients in medium size bowl. Mix well. Set aside.
  11. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
  12. Split dough in half. Roll out into approximately 9×13 rectangle . Spread half of filling onto dough, similar to when making cinnamon rolls. Starting with long side, roll up the dough as tightly as possible and cut into 1 1/2 inch pieces with sharp knife or dental floss.
  13. Place dough in greased muffin cups or onto a lightly greased cookie sheet. Repeat with remaining dough.
  14. Let rise in warm place until rolls are almost double in size (about 1/2 to 1 hour).
  15. Bake at 375 for 15 minutes or until golden brown.

Recipe Notes

-As with any roll or bread recipe, the amount of flour needed will vary with climate, altitude, the temperature of your ingredients, the temperature of your kitchen, etc. One of the biggest mistakes made when making bread or rolls is adding too much flour. If a recipe calls for 4 cups, I always start with three and add a little at a time from there. It is easier to add flour than to try to deal with dough that already has too much flour and is hard to handle. This recipe may need up to 5 cups of flour. Always start with less and add as you go!
-If you don’t have time to make bread or roll dough, you can purchase 2 frozen bread dough, let it thaw for a few hours on your counter, then roll out and proceed with the filling, cutting and rising steps. Bake as directed above.

2 thoughts on “Cheese and Onion Rolls

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Recipe Rating

  1. Oh my goodness, these are wonderful. I used King Arthur’s bread flour, and I ended up having to use about 5 cups for it not to be sticky, so I was worried they wouldn’t turn out right, but they were amazing! Will definitely be making again.

  2. 4 stars
    MUST EAT THESE WARM!! Straight out of the oven or microwaved later these are fantastic!! When warm, the cheese is gooey and the bread is soft and springy. When cold, they’re pretty bland. I made these both in a cupcake pan and on a flat sheet, these ones in a cupcake pan were so much prettier! The ones on the flat pan spread too much and over flattened. Overall: easy to make, would make again, just be sure to serve warm.