Cheddar Rolls

These unique rolls are easy-cheesy. The tomato sauce adds a bit of tang and turns the dough an orange color. I use my heavy-duty electric mixer for this, so I don't have to knead it by hand. Also, with the extra yeast, dough can be refrigerated for up to 24 hours before forming and baking.

Recipe by   
 2 Servings
  • Prep
    30 mins
  • Cook
    20 mins
  • Serve in
    50 mins

Ingredients

  •   1/2 cup butter
  •   1/2 cup finely chopped onion
  •   1/2 cup water
  •   1 (8 ounce) can tomato sauce
  •   4 cups unsifted all-purpose flour (divided)
  •   2 tablespoons white sugar
  •   1 1/2 teaspoons salt
  •   3 (.25 ounce) packages active dry yeast
  •   1 egg, at room temperature
  •   1/4 teaspoon vegetable oil
  •   1/2 pound sharp Cheddar cheese, shredded
  •   1 egg, at room temperature
  •   1 teaspoon water

Instructions

Also by