1. Mix Dry Ingredients
In a large bowl, stir together 4 cups of flour, yeast, sugar, and salt.
2. Warm the Milk
Melt butter in a small saucepan, then add the milk and heat until it reaches 110–115°F (like a warm bath).
3. Make the Dough
Pour warm milk mixture into the flour. Mix on medium speed for 5–7 minutes until smooth. Beat in eggs until fully combined.
4. Add Remaining Flour
Gradually add the remaining flour, 1 cup at a time, until dough pulls from the sides of the bowl but is still slightly sticky.
5. First Rise
Transfer dough to an oiled bowl, turning to coat. Cover and let rise in a warm spot for 1 hour, or until doubled in size.
6. Shape the Rolls
Divide dough into 32 equal pieces. Flatten each, place a cube of cheddar in the center, and pinch to seal tightly.
7. Second Rise
Place rolls on a parchment-lined baking sheet. Cover and let rise again for 30 minutes.
8. Prepare Garlic Butter
While rolls rise, melt ¼ cup butter with minced garlic. In a separate bowl, mix Parmesan and chopped parsley.
9. Bake
Preheat oven to 350°F (175°C). Bake rolls for 18–20 minutes until golden brown.
10. Finish & Serve
Brush hot rolls with garlic butter and sprinkle with Parmesan mixture. Serve warm and enjoy the melty magic!
Storage & Freezing Tips
- Refrigerate in an airtight container for up to 3 days
- Freeze fully baked rolls for up to 3 months
- To reheat: Wrap in foil and warm at 300°F for 10 minutes
