These Crescent Rolls have a secret ingredient that makes them so good – they are filled with cheese! These homemade crescent rolls are soft and flavorful and perfect for a holiday dinner.
I love a good crescent roll! The cheese in these rolls takes them up a notch, but if you’re looking for another way to change it up, try these Sweet Potato Buttermilk Crescent Rolls.
I love making bread. And there is little better than homemade bread. But I try not to make it all the time, because, well – I simply have no self control when it comes to bread.
Especially homemade.
If you make these Crescent Rolls with Cheese, be prepared to throw that will power right out the window, because these are so good. Instead of just making crescent rolls, throw some cheese in there, and you’ve totally upped your roll game. Carbs plus cheese? There’s really nothing to complain about here!
Ingredients
- Milk and Water: The liquid will be a mixture of milk and water. I use 2% milk, but whole or 1% would be fine, as well.
- Sugar: I use granulated sugar.
- Yeast: You’ll want to use active dry yeast. Instant would work as well, but you’ll want to cut it back to about 1 3/4 teaspoon of instant.
- Flour: I have always used all-purpose flour, but bread flour would definitely work.
- Butter: Unsalted butter is best for this recipe.
- Salt: My first choice is sea salt, but table salt will work.
- Eggs: You’ll use 2 eggs for the dough, and one egg for the “glue” that will hold the cheese to the rolls.
- Cheese: I use a mixture of parmesan, havarti and sharp white cheddar. I love this mix, but feel free to swap in different cheeses of your choice.
How to Make Crescent Rolls with Cheese
1: Combine the milk and water and heat to 110ºF – you can do this on the stovetop or in the microwave. Place this in the bowl of a stand mixer (or a large bowl if making by hand) along with the sugar, yeast, and 1 cup of the flour. Let it sit for about 30 minutes – it will get nice and foamy.
2: Add the butter, salt, and 2 more cups of the flour and mix.
3: Continue to mix until it comes together.
4: Add the 2 eggs and continue to mix. It will seem like it’s not coming back together, but just continue to mix.
5: Continue to add more of the flour until the dough comes together into a ball. It will still be tacky, but not overly sticky.
6: Transfer the dough to a large greased bowl, turn the dough to coat it in the oil, then cover.
7: Let the dough rise until it has doubled.
8: Pour the dough out onto a floured surface and cut it in half. You’ll be working with one half at a time.
9: Roll the first piece of dough into a circle about 12 inches in diameter.
10: Take your remaining egg and beat it lightly. Using a pastry brush, brush some of the egg over the dough.
11: Sprinkle half of all three cheeses over the dough.
12: Use a pizza cutter to cut the dough into 12 wedges.
13: Starting on the wide end, roll the dough up into your crescent shape. Place the rolls on a baking sheet that is lined with parchment paper or a silpat liner, and cover again.
14: Let the rolls rise until doubled, then bake until they are golden brown.
Note: I like to brush some melted butter over the rolls once they come out of the oven. This isn’t required, but I love the glossy sheen it gives them.
How to Make the Crescent Rolls Without Cheese
If you want to make just crescent rolls without the cheese, you can leave the cheese out! I would suggest spreading about 2 tablespoons of softened butter over the dough before cutting and rolling (so 4 tablespoons for the whole recipe) if you are skipping the cheese.
Freezing and Storing
FREEZE: Typically, bread freezes really well. I have not tried this specific recipe, but if freezing baked rolls, place in a ziplock bag and squeeze out as much air as possible. Freeze for up to 3 months, and thaw at room temperature.
You should also be able to freeze the dough. Shape the dough and place on a baking sheet and place in the freezer until frozen, about 4 hours. Then transfer to a ziplock bag. Let the rolls thaw on a prepared baking sheet until they have fully thawed and risen to about double their size, then bake as indicated in the recipe.
STORE: Store any leftovers in an airtight container for up to 5 days. If your house is very warm or humid, they may not last as long.
More Homemade Roll Recipes
Whole Wheat Rolls
Lion House Rolls
Dinner Roll Recipe
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Crescent Rolls with Cheese
Ingredients
- 1/2 cup (4 oz) milk
- 1/2 cup (4 oz) water
- 3 tablespoons (37 g) sugar
- 2 1/4 teaspoons active dry yeast (1 0.25 oz package)
- 4 1/4 – 4 1/2 (510-540 g) all-purpose flour
- 6 tablespoons (85 g) unsalted butter, at room temperature
- 1 1/2 teaspoons kosher salt
- 3 eggs divided
- 1/3 cup (33 g) grated Parmesan cheese
- 1 cup (4 oz) Havarti cheese, grated
- 1 cup (4 oz) sharp white cheddar cheese, grated
Instructions
- Combine the milk and water and heat until very warm (110ºF). Pour into the bowl of a stand mixer. Add the sugar, yeast and 1 cup of the flour. Mix until combined but still lumpy. Let the mixture stand until it is very bubbly, about 30 minutes.
- Add the butter, salt and 2 more cups of flour to the mixture Mix on medium speed until smooth and elastic, about 3 minutes. Mix in 2 of the eggs until combined. Scrape the bottom and sides of the mixer bowl as needed. Continue to add flour until the dough is smooth. The dough should be just slightly sticky.
- Lightly oil a large bowl. Scrape the dough out into the bowl, the turn the dough to coat in the oil. Cover the bowl with plastic wrap and place in a warm area. Let the dough rise until doubled, about 2 hours.
- Line 2 baking sheets with parchment paper or a silpat liner. Lightly flour a counter, then turn the dough out. Divide the dough in half, and set one half aside. Roll the dough into a 12-inch round circle, about 1/4-inch thick. Brush the dough with half of the remaining beaten egg. Sprinkle on half of the parmesan, havarti and cheddar cheese, leaving a 1-inch border around the outside. Lightly press the cheese into the dough with your hands.
- Use a pizza cutter to cut the circle into 12 wedges. Starting on the wide end, roll each wedge up. Place the rolls on a prepared baking sheet, making sure the end is tucked under on the bottom. Lightly spray a piece of plastic wrap and lay over the top of the baking sheet. Repeat with the second half of ingredients.
- Let the rolls stand until they are puffy, about 45 minutes.
- Preheat the oven to 375ºF, placing the racks in the upper third and lower third of the oven. Remove the plastic wrap from the rolls and bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 20-25 minutes. Cool the rolls on the baking sheets for 5 minutes before removing to a cooling rack. If desired, brush hot rolls with a bit of melted butter.
Tricia says
Could I freeze these?
aimee @ like mother like daughter says
These crescents look absolutely incredible and stuffed full of my three favorite cheeses?! I know I would eat about 10 of these on Thanksgiving!
Chels R. says
These look amazing! I love homemade crescent rolls, especially with cheese! How many is the perfect number of rolls for a Thanksgiving dinner? I was trying to figure that out because I’m hosting this year. LOL!