Herb Cheese Rolls in Tulip Cups were a huge hit when served at a luncheon last week! I am loving these brown tulip baking cups, They worked perfectly to hold my yummy herb cheese rolls!

Here at Skip to My Lou, presentation is just as important as product and I’ve got ideas for both! Let me be the yeast to your bread and help you elevate your game in both areas! Here are a couple of sneak peeks: How to make a cupcake stand and Snickerdoodle Cupcakes-Divine!

herb rolls in tulip cups

Herb Cheese Rolls Ingredients

active dry yeast

warm water

sugar

butter

egg

kosher salt

all purpose flour

cheddar cheese

Parmesan cheese

Oregano, or other favorite herb for flavoring bread

Instructions

  • Combine yeast, warm water and sugar. Let stand five minutes then combine yeast mixture, butter, egg, salt, and half the flour. Beat with mixer or food processor just until mixed and smooth. combine yeast mixture iwht butter and flour
  • Gradually add in flour to make a soft dough. I use a food processor and mix for 45 seconds until soft ball is formed.Gradually add in flour to make a soft dough. I use a food processor and mix for 45 seconds until soft ball is formed.
  • Place dough in a well-oiled bowl, turn to grease the top of dough. Cover in warm area for about an hour until dough rises and almost doubles in size. You can also at this point put dough in an oiled zip-loc bag and keep in the refrigerator for up to four days. I put dough in refrigerator because I like to roll dough out while it is cold.
  • If not refrigerating, punch dough down, turn out onto floured surfaced, and kneed a couple of times.
  • Roll dough out to a large rectangle about 12″ X 16 “roll out dough for your herb cheese rolls
  • Melt about 3 Tablespoons of butter and spread over top of dough.Melt about 3 Tablespoons of butter and spread over top of dough.
  • Cover dough with 1/4 teaspoon Kosher salt,  about a cup of grated cheddar cheese, 1/4 cup Parmesan cheese and a light sprinkling of oregano (or your favorite herbs).Cover dough with 1/4 teaspoon Kosher salt,  about a cup of grated cheddar cheese, 1/4 cup Parmesan cheese and a light sprinkling of oregano (or your favorite herbs).Cover dough with 1/4 teaspoon Kosher salt,  about a cup of grated cheddar cheese, 1/4 cup Parmesan cheese and a light sprinkling of oregano (or your favorite herbs).
  • Starting with long side roll up dough.Starting with long side roll up dough.
  • With sharp serrated knife slice dough about every 1 1/2″ or so.With sharp serrated knife slice dough about every 1 1/2" or so.
  • Line muffin tin with brown tulip baking cups and place individual rolls in each cup. Allow to rise about 45 minutes.Line muffin tin with brown tulip baking cups and place individual rolls in each cup. Allow to rise about 45 minutes.
  • Bake at 400 degrees for about 15 minutes.Bake at 400 degrees for about 15 minutes.

Serve along side your favorite salad for a great lunch!

herb rolls served along side salad
herb rolls in tulip cups

Herb Cheese Rolls

Prep Time 1 hour
Cook Time 12 minutes

Equipment

  • 1 Muffin tin

Ingredients  

  • 1 package active dry yeast
  • 1 cup warm water
  • 2 Tablespoons sugar
  • 2 Tablespoons butter
  • 1 large egg
  • 1 teaspoon Kosher salt
  • 3 – 3 1/2 cups all-purpose flour
  • 1 cup cheddar cheese
  • 1/4 cup Parmesan cheese
  • Oregano or other favorite herb for flavoring bread

Instructions 

  • Combine yeast, warm water and sugar. Let stand five minutes.
  • Combine yeast mixture, butter, egg, salt, and half the flour: beat with mixer or food processor just until mixed and smooth. Gradually add in flour to make a soft dough. I use a food processor and mix for 45 seconds until soft ball is formed.
  • Place dough in a well-oiled bowl, turn to grease the top of dough. Cover in warm area for about an hour until dough rises and almost doubles in size. You can also at this point put dough in an oiled zip-loc bag and keep in the refrigerator for up to four days. I put dough in refrigerator because I like to roll dough out while it is cold.
  • If not refrigerating, punch dough down, turn out onto floured surfaced, and kneed a couple of times.
  • Roll dough out to a large rectangle about 12″ X 16 “
  • Melt about 3 Tablespoons of butter and spread over top of dough.
  • Cover dough with 1/4 teaspoon Kosher salt, about a cup of grated cheddar cheese, 1/4 cup Parmesan cheese and a light sprinkling of oregano (or your favorite herbs).
  • Starting with long side roll up dough.
  • With sharp serrated knife slice dough about every 1 1/2″ or so.
  • Line muffin tin with brown tulip baking cups and place individual rolls in each cup. Allow to rise about 45 minutes.
  • Bake at 400 degrees for about 15 minutes.

Nutrition

Calories: 323kcal | Carbohydrates: 54g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 311mg | Potassium: 88mg | Fiber: 2g | Sugar: 2g | Vitamin A: 189IU | Calcium: 105mg | Iron: 3mg
Servings: 12
Author: Cindy Hopper

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Comments

  1. It looks really yummy! I showed my nieces and they are asking me to make it. Although, I do have a question: How much is a package of yeast at your side? As I’m from Malaysia, it’s different in packaging. 🙂

  2. This is such an easy and good recepie. i am gonna try it.

    But i had a question. Can you use something else instead of Eggs? i dont eat eggs (by choice) and would like to know what can be substituted instead.
    Thanks

    and keep sharing. love ur blog.

  3. We used to get these in school in our a la carte line. Ours had pepperoni in them though…I am excited to make these! Thanks for the recipe!

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