Cheddar & Thyme Rolls

There is something about making bread from scratch that is incredibly relaxing. I’m sure to some, the time and muscle it takes is not in any way appealing, but to me it’s about as comforting as it gets. I love that just a few simple ingredients can transform into a warm crusty dinner complement with just a little time and patience. My wonderful roommate gave me a great baking cookbook “Baking: A Commonsense Guide” for my birthday one year and it is now stained with chocolate and covered in flour. Kind of like me. I used a recipe for white bread and tweaked it a bit to make these spiral rolls with a touch of cheese & herbs. The result is a delicious roll that is soft & savory with a great golden crust. So take some well deserved time and make this scrumptious crusty bread for dinner.

And just be thankful that I didn’t make any thyme/time or knead/need puns in this post. You’re welcome.

Ingredients: Makes 16 rolls

  • 2 tsp dry yeast
  • 1 tsp sugar
  • 1 1/2 cup warm water
  • 4 cups all purpose flour
  • 1 1/2 tsp salt
  • 3 tbsp shredded cheddar cheese
  • 2 tbsp dried thyme
  • 1 egg, lightly beaten


Adapted from “Baking: A Commonsense Guide”

  1. Mix yeast, sugar and 1/2 cup warm water in a bowl and let sit for 10 minutes until foamy bubbles form on the surface.
  2. In the meantime sift flour and salt together in large bowl and create a well in the center.
  3. When yeast mixture is ready, pour it into the well with remaining 1 cup of warm water.
  4. Mix together until soft dough ball forms and then turn onto a lightly floured surface.
  5. Knead for 10 minutes. Place dough in an oiled bowl and let rest, covered in plastic wrap, for an hour. (Dough should double in size)
  6. After resting period, punch down dough and knead for another minute or so.
  7. Next divide dough into 16 small balls. With each ball, mold into a rope and sprinkle a teaspoon of both cheese & thyme on one side.
  8. Roll dough rope as you would a cinnamon roll with cheese & thyme rolled in the inside.
  9. Then place on an oiled baking sheet. Cover all rolls, and let rest for 30 minutes.
  10. Next, brush 1 beaten egg over surface of rolls and bake in the oven at 400 F for 17 minutes.




2 thoughts on “Cheddar & Thyme Rolls

  1. Pingback: Spinach Salad & Easy Vinaigrette | Miss Petite Sweets

  2. Pingback: Corn Chowder with Crab « Miss Petite Sweets

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