How to make these tasty Cheese Bread rolls from scratch with these step-by-step photos. This recipe uses Parmesan, Gruyère and Cheddar, but you can use any of your favourite cheeses.
If you don’t have fast-acting yeast, you could instead use 1½ teaspoons of dried yeast or 15 g (½ oz) fresh yeast and proceed as per the recipe. With fast-acting yeast, you don’t really need to let the mixture stand for 5 minutes.
Feel free to play around with different types of hard cheese in this recipe. We don’t usually have Cheddar in our home so I frequently substitute it with Gruyère, Emmental or Comté. A smoked hard cheese is also lovely in this recipe.
This bread is best eaten the day it is made, but it will keep well for a day or two when well-wrapped in a bread bin.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.