Super Soft Cheese-Filled Rolls
Few things are as irresistible as warm, freshly baked rolls with a soft, fluffy exterior and a molten cheese center. These super soft cheese-filled rolls are the kind of comfort food that disappears minutes after coming out of the oven. Light, tender dough on the outside, stretchy, melty cheese on the inside—simple, satisfying, and perfect for any time of day.
This recipe is designed to be approachable for home bakers while still delivering bakery-style results. Using basic ingredients and a straightforward method, you’ll end up with rolls that are rich without being heavy, soft without being doughy, and flavorful without being overwhelming.
Whether you serve them as a snack, a side dish, or part of a festive spread, these cheese-filled rolls are guaranteed to become a repeat favorite.
Why These Cheese-Filled Rolls Are Extra Soft
The softness of these rolls comes down to three key factors:
- Warm milk, which tenderizes the crumb
- Sugar, which feeds the yeast and helps with browning
- Proper proofing, which allows the dough to expand fully
Unlike lean bread doughs, this enriched dough produces rolls that stay soft even after cooling, making them ideal for reheating and storing.
Ingredients You’ll Need
This recipe uses the exact ingredients shown, keeping things simple and reliable.
For the Dough
- 3 cups all-purpose flour
- 1 cup warm milk
- 2 tablespoons sugar
- 2 teaspoons yeast
- 1 teaspoon salt
For the Filling
- Cheese cubes, for stuffing
Note: Use a cheese that melts well, such as mozzarella, cheddar, or a mild processed cheese. Firm cheese cubes work best for stuffing.
How to Make Super Soft Cheese-Filled Rolls
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm milk and sugar. Stir until the sugar dissolves. Add the yeast, mix gently, and let the mixture sit for 5–10 minutes until foamy. This step ensures the yeast is active and ready to leaven the dough.
Step 2: Mix the Dough
Add the flour and salt to the yeast mixture. Stir until a rough dough forms. The dough will look shaggy and slightly sticky at first—that’s normal.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth, elastic, and soft. The dough should be slightly tacky but not sticky.
First Rise: Creating a Light, Fluffy Texture
Step 3: Let the Dough Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap.
Let the dough rise in a warm place for about 1 to 1½ hours, or until doubled in size. This slow rise develops structure and ensures a tender crumb.
Shaping and Filling the Rolls
Step 4: Divide the Dough
Once the dough has risen, gently punch it down to release excess air. Divide it into equal portions, depending on how large you want your rolls. A standard size is about 10–12 rolls.
Roll each portion into a smooth ball.
Step 5: Stuff with Cheese
Flatten each dough ball slightly in your hand. Place a cheese cube in the center, then carefully wrap the dough around it, pinching the seams tightly to seal. Make sure the cheese is completely enclosed to prevent leaking during baking.
Roll gently between your palms to create a smooth, sealed ball.
Second Rise and Baking
Step 6: Second Rise
Place the filled rolls seam-side down on a greased baking tray or in a baking dish, leaving a little space between them.
Cover and let them rise again for 30–40 minutes, until visibly puffy and touching each other slightly. This second rise is essential for ultra-soft rolls.
Step 7: Bake
Preheat your oven to 350°F (175°C).
Bake the rolls for 20–25 minutes, or until lightly golden on top. The rolls should feel soft when pressed and smell rich and yeasty.
Avoid overbaking, as this can dry out the dough.
Cooling and Serving
Remove the rolls from the oven and let them cool for 5–10 minutes. This brief rest allows the cheese to settle slightly while staying deliciously melty inside.
Serve warm for the best cheese pull and softest texture.
Texture and Flavor Profile
- Crust: Lightly golden and tender
- Interior: Extremely soft, fluffy, and airy
- Filling: Creamy, melted cheese with every bite
The mild sweetness of the dough perfectly balances the savory cheese filling.
Serving Ideas
These cheese-filled rolls are incredibly versatile:
- Serve as a snack or appetizer
- Pair with soups, stews, or salads
- Add to a breakfast spread
- Enjoy as a standalone comfort food
They’re also great for parties and family gatherings, as they’re easy to eat and universally loved.
Storage and Reheating
- Store leftovers in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 4 days
- Reheat in the oven at low temperature or microwave briefly to re-melt the cheese
For best results, reheat only what you plan to eat.
Make-Ahead and Freezing Tips
- You can shape and fill the rolls, then refrigerate them overnight before the second rise
- Let them come to room temperature and rise before baking
- Baked rolls can be frozen for up to 2 months
- Reheat frozen rolls directly in the oven for best texture
Common Problems and How to Avoid Them
Cheese leaks out during baking
- Dough not sealed properly
- Pinch seams firmly and place seam-side down
Rolls are dense
- Dough under-proofed
- Allow full rise times
Rolls are dry
- Overbaked or too much flour
- Bake just until lightly golden
Frequently Asked Questions
Can I use any type of cheese?
Yes, but choose cheeses that melt well. Avoid very hard or crumbly cheeses.
Can I make smaller rolls?
Absolutely. Just reduce baking time slightly.
Why are my rolls not very soft?
Likely due to insufficient kneading or short rise times. Soft rolls need patience.
Final Thoughts
Super Soft Cheese-Filled Rolls are the perfect example of how simple ingredients, handled correctly, can create something truly special. With a fluffy, tender dough and a rich, cheesy center, these rolls strike the perfect balance between comfort and indulgence.
Once you try them fresh from the oven, they’re bound to become a staple—whether for everyday meals, special occasions, or those moments when only warm, cheesy bread will do.
Print
Super Soft Cheese-Filled Rolls
Ingredients
For the Dough
3 cups all-purpose flour
1 cup warm milk
2 tablespoons sugar
2 teaspoons yeast
1 teaspoon salt
For the Filling
Cheese cubes, for stuffing
Instructions
In a large mixing bowl, combine the warm milk and sugar. Stir until the sugar dissolves. Add the yeast, mix gently, and let the mixture sit for 5–10 minutes until foamy. This step ensures the yeast is active and ready to leaven the dough.
Add the flour and salt to the yeast mixture. Stir until a rough dough forms. The dough will look shaggy and slightly sticky at first—that’s normal.
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth, elastic, and soft. The dough should be slightly tacky but not sticky.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel or plastic wrap.
Let the dough rise in a warm place for about 1 to 1½ hours, or until doubled in size. This slow rise develops structure and ensures a tender crumb.
Once the dough has risen, gently punch it down to release excess air. Divide it into equal portions, depending on how large you want your rolls. A standard size is about 10–12 rolls.
Roll each portion into a smooth ball.
Flatten each dough ball slightly in your hand. Place a cheese cube in the center, then carefully wrap the dough around it, pinching the seams tightly to seal. Make sure the cheese is completely enclosed to prevent leaking during baking.
Roll gently between your palms to create a smooth, sealed ball.
Place the filled rolls seam-side down on a greased baking tray or in a baking dish, leaving a little space between them.
Cover and let them rise again for 30–40 minutes, until visibly puffy and touching each other slightly. This second rise is essential for ultra-soft rolls.
Preheat your oven to 350°F (175°C).
Bake the rolls for 20–25 minutes, or until lightly golden on top. The rolls should feel soft when pressed and smell rich and yeasty.
