Every winter dinner needs some sort of bread to complete the meal. Rosemary Cheddar Dinner Rolls are a perfect accompaniment to any cooler weather dinner.
We love to eat bread with soup. It doesn’t matter if it’s a thick, stew-like soup, or a thin, broth-like soup. Bread just goes so well with soup. In most cases, the soups that I make are thick and hearty. You can see that for yourself in my collection of soups – 17 Vegetarian Warm and Cozy Soup Recipes.
It was very common for my mom to serve dinner rolls at any special occasion dinner; for example, Thanksgiving or Christmas, but she would always serve her homemade sliced white bread with soup. And, sometimes, if she were baking bread and cooking soup on the same day, she would save some of the bread dough and make little dinner rolls. Those were the best!
Usually, my mom’s dinner rolls were just plain white bread, that tasted a little sweet – kinda like Wonder Bread – and yes, those rolls came in a bag from the grocery store. She didn’t have time to make dinner rolls along with the other dozen or so dishes she was preparing at the same time for Christmas or Thanksgiving.
I don’t often prepare large meals like she used to do. It wasn’t uncommon at all for mom to prepare a large turkey dinner just because it was someone’s birthday, or just because frozen turkeys were on sale, and she had purchased three or four of them.
No, I save those types of dinners for a maximum of three events per year – Easter, Thanksgiving, and Christmas. I cook and bake all year long for Lord Byron’s Kitchen, so I don’t have much time to devote to large, over-the-top, family-style dinners. Especially those so special that they require dinner rolls!
In most cases, the bread that is served in our home is a combination of a fresh baguette, usually purchased from the bakery section of the closest grocery store, or some pre-sliced bread that John.e has picked up somewhere on his route home from work. We love any breads that have lots of seeds and nuts in them! We smear them with butter and dunk them in whatever soup we can get our hands on!
On occasion, I like to make bread. I recently made a Dutch Oven Cinnamon Raisin Bread for Lord Byron’s Kitchen. The response to that bread was very positive, so I decided to make another favourite bread of mine, which is my Newfoundland Molasses Sweet Bread. Trust me, both of these breads are so good, you’ll have a hard time resisting a second or third slice!
When I went about looking for another bread recipe to try, I came across this Cheddar and Rosemary Irish Soda Bread from Kevin at Closet Cooking. I had to have it! Now, truth be told, I did have to make it twice to get it just right. The first time around it was not baked all the way through. I had to increase the baking time and turn the bread into rolls. Kevin is a genius in the kitchen and I dare not question his methods, so I’m taking full blame for the first attempt going awry.
I was thrilled with the rolls too! They were the perfect size for accompanying a bowl of soup. They baked all the way through, and even though the top of the roll had that crispy baked cheese, the inside of the roll was soft and pillow-y and so flavourful! I cannot tell you how well the rosemary pairs with the cheddar!
These Rosemary Cheddar Dinner Rolls will go into normal rotation at the Thomas-Ewing household. They were so easy to make and the flavour was terrific! I can’t wait to try other flavour combinations – I’d love to try a sun dried tomato and goat cheese dinner roll, and something spicy too, like garlic and Thai chilies! Stay tuned, I’ll perfect and post those eventually!
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Rosemary Cheddar Dinner Rolls
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons chopped rosemary, plus more for garnish, optional
- 2 cups shredded cheddar cheese, plus more for garnish, optional
- 1 cup buttermilk
- Preheat oven to 425 degrees. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
- Add the flour, baking soda, salt, and black pepper to a mixing bowl. With a whisk, blend the ingredients together.
- Next, add the rosemary and gently whisk into the flour mixture.
- Add the shredded cheese and toss into the flour and rosemary with your hand. Loosely separate the cheese with your fingers until well dispersed through the flour mixture. Make sure the shredded cheese is well coated with the flour.
- Lastly, pour in the buttermilk and stir into the flour mixture with a spoon. Once the buttermilk has been absorbed, remove the spoon and knead the dough in the bowl with your hands until all of the flour, rosemary, and cheese is incorporated.
- Divide the dough into seven equal portions. Just eyeball it - don't cut or weigh the dough. You don't want to handle the dough too much.
- Roughly form into balls and place on the baking sheet, at least 3 inches apart. Sprinkle some more cheese over top of each dough ball and chopped rosemary if desired.
- Bake for 25 minutes. Remove from oven and leave on the baking sheet for 5 minutes. Serve immediately.
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