Ingredients

For the Dough:

• 7 cups all-purpose flour
• 2 tablespoons rapid-rise yeast
• 1/2 cup sugar
• 2 teaspoons salt
• 2 1/2 cups whole milk
• 1/2 cup butter
• 2 large eggs
• 1 lb sharp cheddar cheese, cut into 32 cubes

For the Topping:

• 1/4 cup butter, melted
• 1 garlic clove, minced
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped

Instructions

1. Mix the dry ingredients: In a large bowl, combine 4 cups of flour, yeast, sugar, and salt. Stir to combine.
2. Warm the milk: In a small saucepan, melt 1/2 cup of butter. Add milk and warm until it feels like a warm bath (110–115°F). Do not boil.
3. Make the dough: Pour the warm milk mixture into the dry ingredients. Mix for 5–7 minutes until smooth. Add the eggs and beat until well combined.
4. Finish the dough: Gradually add the remaining flour, 1 cup at a time, until the dough pulls away from the bowl but still feels slightly sticky.
5. Let it rise: Place the dough in an oiled bowl, turning once to coat. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size.
6. Shape the rolls: Punch down the dough and divide into 32 equal pieces. Flatten each, place a cheese cube in the center, and pinch tightly to seal.
7. Second rise: Place rolls on parchment-lined baking sheets. Cover and let rise for 30 minutes.
8. Make garlic butter: While rolls rise, melt 1/4 cup butter and stir in the minced garlic. Mix Parmesan and parsley in a small bowl.
9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 18–20 minutes until golden brown.
10. Finish and serve: Brush hot rolls with garlic butter and sprinkle with Parmesan and parsley. Serve warm!

Storage & Reheating Tips

Store at room temperature for up to 3 days in an airtight container. Freeze after baking for up to 3 months.

• To reheat: Wrap rolls in foil and warm in a 300°F oven for 10 minutes. Or microwave individual rolls for 15 seconds.

Serving Suggestions

• With chicken soup or chili on cold nights
• Alongside Sunday roast or baked chicken
• Served with a simple salad for a light meal
• As part of a holiday dinner spread

Variations

• Cheese swap: Use mozzarella, pepper jack, or Gruyère for different flavors.
• Mini rolls: Make smaller for party appetizers or kid snacks.
• Sweet version: Fill with cinnamon sugar and brush with honey butter after baking.