Baker's Dozen Yeast Rolls
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I first found this Baker’s Dozen Yeast Rolls recipe in a 2008 issue of Simple & Delicious, and it quickly became a favorite. These homemade yeast rolls use quick-rise yeast, which makes them easier and faster to prepare because you don’t need to proof the yeast in water first. If you’re looking for a flavorful homemade dinner roll that’s a little different from the usual, this recipe is definitely worth trying.
These rolls lean more savory than your typical sweet dinner roll, making them especially good with soups, holiday meals, and hearty dinners. What makes them even more special is the cheese mixed right into the dough. It adds extra flavor and gives the rolls a soft, moist texture.
Once the rolls come out of the oven, brush the tops with a warm mixture of butter, honey, and garlic salt. The combination may sound a little unusual, but it works beautifully. The honey adds just enough sweetness to balance the savory cheese and garlic without making the rolls taste sweet.
These cheesy dinner rolls are especially good for Thanksgiving, holiday dinners, or served alongside a warm bowl of soup. They’re soft and hearty enough to soak up gravy or broth, but they also have enough flavor to enjoy all on their own.
One thing I learned after making these rolls for the first time is that the baking pan can make a difference. My first batch was a little doughy on the bottom, so I’ve found that an aluminum or glass baking dish works best. A glass pan is especially helpful because you can check the bottoms of the rolls and make sure they are fully baked before removing them from the oven.
Ingredients for Baker’s Dozen Yeast Rolls
- ALL-PURPOSE FLOUR– Gives the rolls their structure while still keeping them soft and tender. Start with the smaller amount and add more only as needed to form a soft dough.
- SUGAR – Adds a touch of sweetness and also helps feed the yeast so the dough rises properly.
- QUICK-RISE YEAST – Helps the rolls rise quickly and can be mixed directly with the dry ingredients, so there’s no need to proof it first. SAF yeast works well for this recipe.
- SALT – Adds flavor and helps balance the sweetness while also controlling the yeast during rising.
- WARM WATER– Activates the yeast and helps bring the dough together. Aim for 120° to 130°F when using quick-rise yeast.
- BUTTER – Adds richness and helps keep the rolls soft. Part of the butter goes into the dough, while the rest is used in the topping.
- SHARP CHEDDAR CHEESE – Adds savory flavor right into the dough. Sharp cheddar gives the rolls more noticeable cheesy flavor than a mild cheddar.
Topping
- HONEY – Adds just a little sweetness to balance the savory cheese and garlic flavors.
- BUTTER – Creates a rich, glossy finish on top of the warm rolls and helps the honey-garlic mixture spread evenly.
- GARLIC SALT – Adds a subtle savory garlic flavor and a touch of salt to the topping, giving these rolls their unique sweet-and-savory finish.
Instructions for Baker’s Dozen Yeast Rolls
In a large bowl, combine 1 1/2 cups of the flour with the sugar, yeast, and salt. Add the warm water and 2 tablespoons of butter, then beat on medium speed for about 3 minutes, or until smooth. Stir in the cheese, then gradually add enough of the remaining flour to form a soft dough.
Turn the dough out onto a lightly floured surface and knead for 4–6 minutes, or until smooth and elastic. Cover and let the dough rest for 10 minutes. Divide the dough into 13 equal pieces and shape each piece into a ball. Arrange the rolls in a greased 9-inch round baking pan, cover, and let rise in a warm place for about 30 minutes, or until doubled in size.
Bake at 375°F for 11–14 minutes, or until the rolls are lightly golden brown and baked through. While they bake, combine the honey, garlic salt, and remaining butter in a small saucepan to combine. As soon as the rolls come out of the oven, brush the warm honey-butter mixture over the tops. Remove the rolls from the pan and transfer them to a wire rack to cool slightly before serving.
FREQUENTLY ASKED QUESTIONS
Can I use active dry yeast instead of quick-rise yeast?
Yes, but the rising time may be longer. Quick-rise yeast is ideal for this recipe because it can be mixed directly with the dry ingredients and helps the rolls come together faster.
Can I use a different cheese?
Yes. Sharp cheddar gives the rolls the most noticeable flavor, but you could also use medium cheddar, Colby Jack, or another good melting cheese.
Why is my dough sticky?
This is meant to be a soft dough. Add the remaining flour gradually and only use enough to make the dough manageable. Too much flour can make the rolls dense.
How do I know when the rolls are done rising?
They should look noticeably puffy and about doubled in size. Depending on the temperature of your kitchen, this may take a little more or less than 30 minutes.
Can I make these rolls ahead of time?
Yes. You can bake them earlier in the day and rewarm them before serving. Brush them with the honey-butter topping right after baking for the best flavor.
Can I bake them in something other than a round pan?
Yes. A glass or aluminum baking dish works well. Just arrange the rolls close together so they rise up soft and tender.
Why were the bottoms of my rolls doughy?
They may need a little more baking time, or the pan may be affecting how evenly they bake. A glass pan is helpful because you can check the bottoms before removing them from the oven.
Tips & Tricks
- Don’t add too much flour. Keep the dough soft and slightly tacky so the rolls stay tender instead of becoming heavy.
- Use freshly shredded cheese. It melts into the dough better than pre-shredded cheese and gives you better flavor.
- Let the rolls fully rise. Don’t rush the second rise. They should look puffy and close to doubled before baking.
- Check the bottoms before pulling them from the oven. If the tops are browned but the bottoms still look pale or doughy, give them a few more minutes.
- Brush on the topping while the rolls are hot. The warm rolls absorb the honey-butter mixture better, giving you the best sweet-and-savory finish.
FOR MORE RECIPES LIKE THIS, TRY:
Baker’s Dozen Yeast Rolls
Real Mom Kitchen
Ingredients
Dough
- 2 to 2-1/2 cups all-purpose flour
- 2 Tbsp sugar
- ¼ oz pkg quick-rise yeast (I use SAF yeast)
- ½ tsp salt
- ¾ cup warm water 120° to 130°
- 2 Tbsp butter melted, divided
- ¾ cup sharp cheddar cheese shredded
Topping
- 2 tsp honey
- 4 tsp butter
- ⅛ tsp garlic salt
Instructions
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. Add water and 2 tablespoons butter; beat on medium speed for 3 minutes or until smooth. Stir in cheese and enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide into 13 pieces. Shape each into a ball. Place in a greased 9-in. round baking pan. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 375° for 11-14 minutes or until lightly browned. Combine the honey, garlic salt and remaining butter; brush over rolls. Remove to a wire rack to cool. Yield: 13 rolls.
