No-knead cheddar rolls are a delicious option for homemade bread that combines the characteristic softness of a freshly baked bun with the intense and creamy flavor of cheddar cheese. This recipe is popular in the United States, although in different Latin American countries it can be found under similar names such as "cheddar cheese buns" or "cheese rolls," especially in Mexico and Colombia. Unlike other bread recipes that require exhaustive kneading, this version stands out for its ease and speed, ideal for those looking for homemade results without investing a lot of time. The origin of these rolls is linked to the North American baking tradition, where the use of strong cheeses in bread is common, adding a different touch to classic sweet or neutral buns.
In some Latin American countries, cheddar cheese is not as common as in the United States, so intense-flavored local cheeses are sometimes used to replace it, thus maintaining the essence of the original recipe. This recipe is perfect for those who want to enjoy homemade cheese bread without complications and with accessible ingredients.
How to Make No-Knead Cheddar Rolls
Place the grated cheese in a small bowl and cover it to prevent it from drying out, then set it aside.
Combine 1 1/2 cups of unsifted flour, yeast, sugar, and salt in a large mixing bowl, mixing well.
Measure 3/4 cup of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.
Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally.
Add and beat in 1 cup of unsifted flour at high speed.
Beat for 2 minutes, scraping the bowl occasionally.
Mix in enough additional flour to make a soft dough.
Place the dough in a greased deep bowl.
Cover with wax paper and a clean towel and let it rest in a warm place until the dough doubles in size, 45 to 60 minutes.
Generously grease several baking sheets.
Melt the butter and set it aside.
Punch down the dough with your fist and turn it out onto a lightly floured surface.
Divide the dough into two equal portions.
Set one portion aside.
Roll the dough out into a 16 by 8-inch rectangle.
Brush with approximately half of the melted butter.
Sprinkle with approximately half of the grated cheddar cheese.
Cut crosswise into 8 equal portions.
Cut each portion in half lengthwise.
Fold each strip into thirds, overlapping each side over the center third.
Place the rolls on a baking sheet.
Repeat with the other half of the dough.
Beat the egg yolk with the tablespoons of milk, lightly.
Brush the top of the rolls with the egg yolk mixture.
Let them rise until doubled in size, approximately 30 minutes.
Bake at 425 degrees F for about 8 minutes or until the rolls are golden brown.
Serve the rolls hot.
