Soft Bread Machine Cheese Rolls

Get ready to satisfy your taste buds with these irresistibly delicious soft bread machine cheese rolls! These rolls are the ultimate indulgence for cheese lovers, with the perfect blend of fluffy bread and gooey cheese. The bread is soft and pillowy, while the cheese is melted to perfection, creating a mouth-watering combination that will leave you craving more. You can enjoy them as a sandwich or as a side dish with butter.

Course Bread Baking

Cuisine Baking

Keyword bread machine recipe, bread machine rolls, soft bread machine cheese rolls

Prep Time 10

Cook Time 15

Additional Time 1

Total Time 1 25

Servings Rolls

Calories 300kcal

Author Makyla Ata

Ingredients

3 tsp bread yeast
2 tsp sugar
1/2 cup warm water
3/4 cup plain unsweetened yogurt
2 tbsp oil or melted butter
1 tsp salt
3 cups high grade flour
1 egg
1 cup cheese shredded

Instructions

Combine the warm water, sugar, and yeast in your bread machine. Let it sit for about 5 minutes until frothy. This step is crucial for activating the yeast.
Add the yogurt, oil (or butter), salt and flour to the yeast mixture. Start the bread machine on the dough setting and let it run. Check that the dough is not too dry or too wet about 5 minutes after the machine has started. The dough should be smooth and elastic.
When the dough cycle is complete, turn the dough out onto a lightly floured surface. Divide the dough into 8 even portions (it's best to divide it in half, then thirds) and shape them into logs.
To make oval-shaped rolls, gently pull down the dough from the bottom to smooth the top. Pinch the ends of the dough so there are no visible lines on the top.
Place the shaped rolls on a baking sheet lined with parchment paper, cover them with a clean kitchen towel, and let them rise in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 400°F (200°C). Brush the rolls with an egg wash and sprinkle the tops with cheese. Bake for 15-20 minutes or until golden brown and delicious.

Notes

Yeast Temperature: Make sure your water is warm but not hot. Too hot, and you'll kill the yeast; too cold, and it won't activate. I like to use bread yeast like Edmonds Surebake in New Zealand. You can use something like Fleischmann's if you are in America.

Cheese Choices: Feel free to experiment with different types of cheese. Try Cheddar, parmesan, mozzarella, or a blend of cheeses.

Dough Consistency: If your dough is too sticky, add a little more flour. If it's too dry, add a bit of water. The dough should be soft and slightly tacky but not sticky.

Nutrition