Soft, warm, and infused with melty pockets of cheese, these No Knead Cheese Studded Dinner Rolls are the perfect addition to any meal. Whether you are serving them alongside holiday roasts, soups, or weeknight dinners, these rolls are a guaranteed crowd-pleaser. Best of all, the no-knead method makes them simple enough for beginner bakers while still delivering bakery-quality results.
The magic of these rolls lies in their texture: crisp golden crust on the outside with a fluffy, airy crumb inside. Every bite reveals gooey bits of cheese baked right into the dough. It is comfort food in roll form, with minimal effort and maximum payoff.
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Heather’s Notes
- Effortless Preparation – The no-knead method means you can mix the dough in minutes without worrying about kneading or special equipment.
- Cheese in Every Bite – Cubes of cheese are folded into the dough, creating pockets of melted goodness that burst with flavor.
- Perfect for Any Occasion – These rolls are equally at home on a holiday table or as a side for a casual weeknight meal.
- Customizable Flavors – Try swapping in different cheeses, adding herbs, or sprinkling the tops with seeds for variety.
- Make-Ahead Friendly – The dough can be prepared in advance and baked fresh when you need it, making it perfect for entertaining.
Ingredients in No Knead Dinner Rolls
- All Purpose Flour
- Yeast
- Parmesan Cheese
- Garlic Powder
- Sugar
- Salt
- Warm Water
- Olive Oil
- Butter, for basting
Find the printable recipe card with exact measurements and instructions below.
How to Make No Knead Cheese Studded Dinner Rolls
The process is straightforward, yet the results rival anything you would get from a bakery.
- Mix the Dough
Combine flour, yeast, salt, and water in a large bowl. Stir until just combined — no kneading necessary. The dough will be sticky, and that is exactly what you want. - First Rise
Cover the bowl and let it rest for several hours at room temperature. During this time, the yeast works its magic, developing flavor and creating a light, airy texture. - Incorporate the Cheese
Once the dough has risen, gently fold in small cubes of your favorite cheese. Cheddar, Gruyère, or Monterey Jack work beautifully, but feel free to experiment. - Shape and Second Rise
Divide the dough into equal pieces and shape into rolls. Arrange them in a baking pan, leaving just enough space for them to expand. Let them rise again until puffy. - Bake to Perfection
Bake until golden brown with melted cheese peeking through. Serve warm with butter, or let them cool and reheat later.
Serving Suggestions
These rolls are incredibly versatile. Serve them alongside a hearty bowl of chili, with roast chicken, or as part of a holiday feast. They also make fantastic slider buns or breakfast rolls, especially when paired with a bit of ham and mustard.
For a fun twist, brush the tops with garlic butter right after baking for an irresistible garlic-cheese flavor combination.
Tips for Storing
- Room Temperature – Store cooled rolls in an airtight container for up to 2 days.
- Refrigeration – Not necessary unless your kitchen is very warm, but if you do refrigerate, warm the rolls slightly before serving.
- Freezing – Wrap tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 2 months.
- Reheating – Warm in a 350°F oven for 8-10 minutes to restore their fresh-baked texture.
FAQs
You can, but cubed cheese creates larger, melty pockets that give the rolls their signature texture. Shredded cheese will melt more evenly into the dough, producing a slightly different but still delicious result.
Yes. You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just allow extra time for it to come to room temperature and complete its second rise before baking.
Sharp cheddar, Gruyère, and asiago are excellent choices. Avoid overly soft cheeses that may melt too much and leak out entirely.
Baking in a hot oven (around 400°F) helps, and brushing the tops with melted butter before baking adds a beautiful sheen and richer flavor.
If you have been looking for an easy bread recipe that delivers maximum flavor with minimal effort, these No Knead Cheese Studded Dinner Rolls are the answer. They are soft, cheesy, and perfect for making any meal feel special. Whether you stick with classic cheddar or get adventurous with smoked gouda or pepper jack, these rolls will disappear fast.
So grab a mixing bowl, your favorite cheese, and get ready to impress your friends and family with homemade dinner rolls that taste like they came straight from an artisan bakery.
No Knead Cheese Studded Dinner Rolls Recipe
Ingredients
- 2 cups all purpose flour
- 1 pkg instant yeast, see note if using active dry yeast
- ⅓ cup parmesan cheese, cut into 1 inch cubes
- 1 tsp garlic powder
- 1 tsp sugar
- 1 tsp kosher salt
- ¾ cup warm water, no hotter than 110 degrees F
- 1 tbsp olive oil
- 2 tbsp butter, melted (for the tops)
Instructions
- In the bowl of a food processor (or a bowl) add the flour, yeast, Parmesan, garlic powder, sugar and salt and pulse to combine. In a small glass measure, add the warm water and olive oil and with the food processor running add the water mixture. Continue to run the machine until the dough comes together into a ball. Flour a board and turn the dough out onto the board. Pat into a ball and cover with a medium glass bowl. Allow to rest for 30 minutes.
- Spray a round baking dish or pie plate with cooking spray. Divide the dough into 8 equal sized balls and place into the prepared baking dish. Cover with a clean kitchen towel and allow to rest for another 30 minutes in a draft free area.
- Preheat the oven to 400 degrees. Remove the towel and bake the rolls for 20 minutes. Brush the tops with melted butter and bake for another 5 minutes. Remove and serve immediately.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
A simple and quick dinner roll with melty cheese and a buttery top.