It’s football season, you guys! I don’t know about you but this makes me pretty excited. No, I’m not really an avid sports fan, but I can certainly hold my own when it comes to game day. I have a team I root for, know the rules of the game and will cheer with the best of them, but if I miss a game I won’t be too heartbroken over it.
When it comes to Sundays, know what I truly love about football season? Entertaining. Football season means great game day grub!
Food is my life, so I’m all over any excuse to make new creations to try for game day. I love having people over to watch the game. I come up with recipes that are handheld and can be eaten with ease while yelling at the television or jumping out of your seat to cheer a great play.
These Cheddar Herb Swirl Rolls are perfect for a day of relaxing on the couch with a beer in hand. Not a sports fan? These cheese-filled swirl rolls also makes a great addition to any dinner recipe you conjure up. Great alongside a bowl of soup, sautéed chicken breasts or a juicy steak. They'd also be amazing at Thanksgiving or Christmas.
Tender dough hugs sharp cheddar cheese, fragrant fresh thyme and my very favorite condiment, bourbon smoked paprika. I put that stuff in everything. I love the smokiness it adds, and the notes of bourbon make this spice something special. I highly recommend finding some. It’s ah-mazing!
Start the dough for this Cheddar Herb Swirl Roll recipe in the morning and you’ll have warm, fragrant rolls ready by kickoff. Throw together a big pot of hearty chili while you’re at it and serve these babies while they’re still warm to enjoy all the melty, cheesy goodness.
Cheddar Herb Swirl Rolls Recipe
For the Dough:
- 1/2 cup whole milk
- 1 teaspoon active dry yeast, like red star platinum
- 1/8 cup warm water, 100 to 110 degrees fahrenheit
- 1 1/2 tablespoons granulated sugar
- 1 egg
- 3 tablespoons unsalted butter, melted, divided
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/4 cup grated onion
- 1 cup shredded sharp cheddar cheese
- 1 tablespoon fresh thyme, minced
- 1 teaspoon bourbon smoked paprika, or regular paprika
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Heat the milk in a small saucepan over medium heat just until it comes to a boil. Remove from heat and let stand until cooled to warm room temperature.
Sprinkle yeast over water in bowl of a stand mixer (or large mixing bowl.) Add 1/2 tablespoon sugar and let stand until foamy, about 5 minutes.
Beat in the remaining tablespoon sugar, egg and 2 tablespoons melted butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft, sticky dough forms. Knead dough for 10 minutes, adding up to an additional 1/2 cup flour if dough is unmanageably sticky.
Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm, draft free location until doubled in size, about 1 1/2 hours.
In a small bowl, stir together all of the ingredients for the filling. Line with parchment paper and coat a 9-inch round cast iron skillet or baking pan with butter or nonstick baking spray.
Punch down the dough and transfer to a lightly floured work surface. Roll dough to 12x8-inch rectangle.
Spread the cheddar mixture over the dough, leaving a 1-inch border on the sides. Roll the dough length-wise to a 12-inch log, pinch the seam to seal.
Cut crosswise into 8 thick slices and arrange in prepared skillet or baking pan. Brush the rolls with the remaining melted butter. Cover with plastic wrap and let rise a second time in a warm, draft free location until buns are puffed and almost doubled in size, about 30 to 45 minutes.
Heat oven to 350°F and bake buns until they are golden-brown and bubbly, 35 to 45 minutes. Transfer to a wire rack and let cool 10 minutes. Enjoy warm.
Le Creuset 3-quart Stainless Steel Saucepan
Cuisinart Stainless Steel Mixing Bowls
Cuisinart Stand Mixer
KitchenAid Stand Mixer