Creamy Sourdough Rolls with Cheese Recipe 5 Easy Steps for Soft Savory Delight

Let me tell you, the scent of warm sourdough rolls fresh from the oven, with melted cheese bubbling through their golden crust, is enough to make anyone’s mouth water. The first time I baked these creamy sourdough rolls with cheese, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to whip up similar rolls on rainy weekends, filling the house with that irresistible aroma.

Honestly, I wish I had discovered this particular recipe years ago because it’s dangerously easy and delivers pure, nostalgic comfort every time. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether you’re looking to brighten up your Pinterest cookie board with a savory twist or need a soft, cheesy treat for your next potluck, these creamy sourdough rolls with cheese are just what you want in your baking repertoire. I’ve tested this recipe multiple times—in the name of research, of course—and it’s now a staple for family gatherings and gifting. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Creamy Sourdough Rolls with Cheese Recipe

After experimenting with countless bread recipes, this creamy sourdough rolls with cheese recipe stands out for all the right reasons. It’s a perfect blend of soft texture and rich, savory flavor that feels like a warm hug in every bite. Here’s why it’s a winner:

• Quick & Easy: Comes together in under 2 hours, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for brunch, cozy dinners, or impressing guests at your next gathering.
• Crowd-Pleaser: Kids and adults alike rave about the soft crumb and cheesy pockets.
• Unbelievably Delicious: The creamy cheese melts perfectly inside the tangy sourdough rolls—comfort food at its best.

What makes this recipe different from the rest? It’s all about the creamy cheese folded right into the sourdough dough, creating pockets of flavor that surprise and delight. Plus, the slow fermentation of the sourdough starter gives the rolls a subtle tang that balances the richness beautifully. This isn’t just another bread recipe—it’s your next favorite soft and savory delight that’ll have you closing your eyes after the first bite. Perfect for impressing without stress or turning a simple meal into a memorable occasion.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local market.

• Sourdough starter (active and bubbly, about 100g) – the heart of the bread’s flavor
• All-purpose flour (about 400g / 3 1/4 cups) – for the dough’s structure
• Whole milk (warm, 150ml / 2/3 cup) – adds richness and softness
• Unsalted butter (softened, 50g / 3 1/2 tbsp) – for creaminess and tenderness
• Granulated sugar (25g / 2 tbsp) – to balance tang and help browning
• Salt (7g / 1 1/4 tsp) – to enhance flavor
• Large eggs (room temperature, 1) – for moisture and binding
• Shredded cheese (sharp cheddar or your favorite, 150g / 1 1/2 cups) – folded into the dough for melty pockets
• Optional: garlic powder or fresh herbs (like rosemary or thyme) for extra flavor kick

I personally recommend using a high-quality sharp cheddar for the cheese; it melts beautifully and adds just the right tang. If you want a twist, swapping in pepper jack or mozzarella makes for a fun variation. For dairy-free options, substitute the milk and butter with plant-based alternatives, and choose a vegan cheese that melts well. When it comes to the starter, if you don’t have one, a small bit of commercial yeast can be used, but trust me—the flavor won’t be quite the same!

Equipment Needed

• Mixing bowl: A large one to comfortably mix and knead the dough.
• Dough scraper: Helpful for folding and transferring dough, but a spatula works too.
• Stand mixer with dough hook (optional): Great for hands-off kneading, but kneading by hand is perfectly fine.
• Baking sheet or roll pan: Non-stick or lined with parchment paper for easy removal.
• Kitchen scale: For precise measurements—makes a huge difference in bread baking.
• Clean kitchen towel or plastic wrap: To cover the dough during rising.

If you don’t have a stand mixer, no worries! Kneading by hand gives you a better feel for the dough texture (plus, it’s oddly satisfying). For budget-friendly options, a simple silicone spatula and a metal baking sheet work perfectly. Keeping your equipment clean (especially the dough hook or your hands) helps prevent any unwanted fermentation hiccups. And don’t skimp on a kitchen scale if you can help it—it really takes the guesswork out of baking.

Preparation Method

1. Activate your sourdough starter: Feed your starter 4-6 hours before baking so it’s bubbly and active (about 100g ready to go). You want it lively but not overripe.
2. Mix dry ingredients: In a large bowl, whisk together 400g (3 1/4 cups) all-purpose flour, 25g (2 tbsp) sugar, and 7g (1 1/4 tsp) salt. This ensures even flavor distribution. (5 minutes)
3. Combine wet ingredients: In a separate bowl or measuring cup, mix 150ml (2/3 cup) warm milk, 1 large egg (room temp), and 50g (3 1/2 tbsp) softened unsalted butter until smooth. (3 minutes)
4. Make the dough: Add the sourdough starter and wet ingredients to the dry mix. Stir with a spatula or dough hook until the dough starts to come together. Then knead by hand on a lightly floured surface for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. (15 minutes)
5. Incorporate the cheese: Gently fold 150g (1 1/2 cups) shredded cheese into the dough, making sure it’s evenly distributed but not overly squished. This creates those melty cheesy pockets. (5 minutes)
6. First rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size.
7. Shape rolls: Punch down the dough gently, then divide into 12 equal pieces (about 60g / 2 oz each). Shape each into a smooth ball and place on a parchment-lined baking sheet, spaced evenly. (10 minutes)
8. Second rise: Cover the rolls loosely and let them rise again for 45 minutes to 1 hour, until puffy and nearly doubled.
9. Preheat oven: While rolls are rising, preheat your oven to 375°F (190°C).
10. Bake: Brush rolls with a little milk or melted butter for a beautiful golden crust. Bake for 18-22 minutes until golden brown and the cheese is deliciously melty inside. (20 minutes)
11. Cool and enjoy: Let rolls cool slightly on a wire rack before serving so the cheese sets just perfectly. (10 minutes)

Pro tip: If your dough feels too sticky, add a tiny sprinkle of flour as you knead, but be careful not to overdo it—too much flour can make rolls tough. The dough should feel soft and a bit springy. When baking, look for a deep golden color and a faint cheesy aroma—trust me, that smell alone will have you reaching for one straight from the oven!

Cooking Tips & Techniques

When making these creamy sourdough rolls with cheese, timing and feel are everything. Here’s what I learned the hard way:

• Don’t rush fermentation: Letting the dough rise fully is key for softness and flavor development. If you’re short on time, a warm spot near a radiator or oven (turned off) works wonders.
• Use room temperature ingredients: Eggs, milk, and butter should be room temp for even mixing and better dough texture.
• Kneading is your friend: Knead until the dough is elastic but still soft. Under-kneaded dough can result in dense rolls, while over-kneading can make rolls tough.
• Cheese distribution: Fold the cheese gently into the dough to avoid squeezing out all the gooey goodness.
• Bake immediately after the second rise: Waiting too long can cause overproofing, which leads to flat or misshapen rolls.
• Keep an eye on your oven: Ovens vary, so check rolls at the 18-minute mark to avoid burning.

One time, I forgot to cover the dough during the second rise, and the rolls formed a dry skin that cracked during baking—lesson learned! Also, multitasking by prepping your kitchen tools and parchment paper during the first rise saves precious time. Consistency comes from practice, so don’t be discouraged if your first batch isn’t perfect. The smell alone makes it worth trying again.

Variations & Adaptations

Want to switch things up with your creamy sourdough rolls with cheese? I’ve tried a few tasty tweaks that you might enjoy:

• Herb & Garlic: Add 1 tsp garlic powder and 1 tbsp chopped fresh rosemary or thyme to the dough for an aromatic twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend and add 1 tsp xanthan gum for structure (results vary, so test your blend).
• Spicy Cheese: Use pepper jack or add finely chopped jalapeños to the cheese for a little heat.
• Vegan Adaptation: Swap dairy milk with almond or oat milk, use vegan butter, and select a plant-based cheese that melts well.
• Different Cooking Method: Try baking rolls in a cast-iron skillet covered with foil for a slightly crispier crust.

Personally, I adore the herb and garlic version for weekend brunches—it smells heavenly and pairs beautifully with eggs. Each variation offers a fresh take without losing that signature softness and cheesy goodness, so feel free to experiment and find your family’s favorite.

Serving & Storage Suggestions

These creamy sourdough rolls with cheese are best served warm, just out of the oven, when the cheese is gooey and the crust is tender. I like to pair them with a fresh garden salad or a bowl of creamy tomato soup for a cozy meal.

For storage, place cooled rolls in an airtight container or zip-top bag. They keep well at room temperature for 2 days and up to 5 days in the refrigerator. To freeze, wrap rolls individually in plastic wrap, then place in a freezer-safe bag for up to 3 months.

When reheating, pop frozen or refrigerated rolls into a 350°F (175°C) oven for 10-12 minutes, or microwave for 20-30 seconds wrapped in a damp paper towel to revive softness. The flavors tend to deepen after a day, so leftovers can be even better the next day.

Nutritional Information & Benefits

Each creamy sourdough roll with cheese contains approximately:

Calories	210 kcal
Protein	7g
Carbohydrates	25g
Fat	9g
Fiber	1.5g

The sourdough fermentation process helps break down gluten and increases nutrient availability, making it a lighter bread option. Cheese adds protein and calcium, supporting bone health. If you’re mindful of dairy or gluten, the adaptations section offers ways to enjoy these rolls without those allergens. Personally, I find this recipe balances indulgence and nutrition in a way that keeps me satisfied and energized.

Conclusion

These creamy sourdough rolls with cheese are a delicious, soft, and savory treat that’s easy enough for weeknight baking but special enough for any occasion. Whether you stick to the classic recipe or try one of the variations, you’re in for a comforting bite that brings smiles all around the table. I love how these rolls remind me of family traditions while adding my own twist—there’s just something magical about that warm cheesy pull in every bite.

If you give this recipe a whirl, please leave a comment or share your adaptations—I’d love to hear how your rolls turn out! And don’t forget to save this recipe for the next time you want to wow your friends or just treat yourself. Happy baking!

FAQs About Creamy Sourdough Rolls with Cheese

Can I use instant yeast instead of sourdough starter?

Yes! You can substitute 2 tsp instant yeast for the sourdough starter. Just mix it with the flour and skip the starter feeding step. The flavor won’t be quite as tangy, but the rolls will still be soft and cheesy.

How do I know when my sourdough starter is ready to use?

It should be bubbly, active, and double in size within 4-6 hours after feeding. A good test is to drop a spoonful in water—if it floats, it’s ready!

Can I prepare the dough the night before?

Absolutely! After the first rise, cover the dough tightly and refrigerate overnight. Let it come to room temperature and rise again before shaping and baking.

What’s the best cheese for melting in these rolls?

Sharp cheddar, mozzarella, or pepper jack work great. Avoid pre-shredded cheese that contains anti-caking agents as it may not melt as smoothly.

How do I keep the rolls soft for longer?

Store them in an airtight container at room temperature or refrigerated, and reheat gently before serving. Wrapping rolls in a slightly damp towel during reheating helps retain moisture.

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