• Preparation Time 25 minutes plus 1 3/4 hours rising time
  • Baking Time 45 minutes
  • Makes 40 rolls
  • Freezing Excellent

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Ingredients

  • 6 cups Robin Hood® Best for Bread Homestyle White Flour, divided
  • 1 pkg (2 1/4 tsp/11 mL)  instant quick-rise yeast
  • 1 tbsp granulated sugar
  • 2 tsp salt
  • 1 1/2 cups shredded old cheddar cheese
  • 1 cup warm milk (120°-130°F/50°- 55°C)
  • 1 cup warm water
  • 3 tbsp Crisco® Vegetable or Canola Oil
  • 1/3 cup butter, melted
  • 1 cup grated Parmesan cheese

Serving Size: 40 rolls

Directions

Serving Size: 40 rolls

  • Combine 3 cups (750 mL) flour, yeast, sugar and salt in large mixer bowl. Mix well; toss in cheddar cheese.
  • Add milk, water and oil. Beat using an electric mixer on medium speed 3 minutes. Gradually stir in remaining flour using enough flour to make a soft dough.
  • Turn out onto lightly floured board. Knead dough adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes). Place in greased bowl; turn dough over to grease top. Cover with plastic wrap. Let rise in warm place (75°-85°F/24°-29°C) for 30 minutes. Punch down, cover and let rest 10 minutes.
  • Cut dough into 40 pieces. Shape each into a ball. Dip balls in melted butter then roll in Parmesan cheese to coat. Grease a 10” (4 L) tube pan. Arrange balls in two layers in prepared pan. Cover with tea towel. Let rise in warm place until balls are almost to top of pan (1-1¼ hours).
  • Preheat oven to 375ºF (190ºC).
  • Bake on lower rack 35 to 45 minutes or until firm and golden. Cool 5 minutes then remove from pan. Enjoy warm or at room temperature.

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