"These unique rolls are easy-cheesy. The tomato sauce adds a bit of tang and turns the dough an orange color. I use my heavy-duty electric mixer for this, so I don't have to knead it by hand. Also, with the extra yeast, dough can be refrigerated for up to 24 hours before forming and baking." — MOLLYSMAMA
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finely chopped onion
1 (8 ounce) can
unsifted all-purpose flour (divided)
1 1/2 teaspoons
3 (.25 ounce) packages
active dry yeast
egg, at room temperature
sharp Cheddar cheese, shredded
I did some tweaking, but these sure are tasty! I used agave syrup instead of sugar, used only 1/2 tsp. salt, only 2 pkg. yeast (4 1/2 tsp), and changed the flour to be 1 cup rye, 2 cups whole wheat, and 1 cup all purpose. I did not use the egg wash. If I can rate these as excellent, with the changes, then I will! Thanks for the recipe!
These are so yummy!! My kids couldn't stop eating them. I used spaghetti sauce instead of tomato sauce and they were delicious. Otherwise I made them exactly as written. I made them with Chunky Potato Soup and it was the perfect combination for a cool fall evening. Thanks for a great recipe!
This is a very nice and simple recipe for some cheddary rolls. The completed product reminds me fairly of cheese nips :). The current recipe is made very well by adding some ham pieces in with the cheese, or by mixing the cheese throughout.
Totally Awesome! Thank you!. Will definitely be making again. A real belly pleaser.
made these for a staff luncheon and everybody was begging for more saying how good they are. I was very happy wish we had made more.
This is a very good recipe and works with less yeast if you are short. Easy to make...thank you Mollysmama!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 69
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