Monday, March 16, 2009

The Hot Shoppe's Cheese Rolls

1 T oleo margarine
1 T shortening
1/2 cup and 1 T granulated sugar
2 cups cheddar cheese, shredded
3 eggs, large
2 packets (1/4 ounce each) yeast, dry
1/2 cup lukewar water
6 1/2-7 cups all-purpose flour
1 1/3 cups whole milk

Cream together the oleo margarine, shortening, sugar and shredded cheddar cheese until light. Add eggs slowly, blending well between each addition. Dissolve yeast in lukewarm water (be sure the water is not too hot).

Sift together the flour and the salt. Add half of the flour and half of the milk to the cheese and egg mixture. Add dissolved yeast. Add remainder of milk and flour to make a soft dough. Cover dough and let rest for 10 minutes.

Turn dough out onto a lightly floured surface and knead for 8-10 minutes or until dough is smooth and elastic.

Place dough in a lightly greased bowl large enough to hold dough when doubled in size, turning once to grease the surface.

Cover; let rise in a warm place (90 degrees F), until double in size (about 2 hours).

Fold dough over from 4 sides. Let rise again until double in size.

Divide dough into 3 equal portions. Place each portion on a lightly floured surface. Round pieces by kneading until firm and smooth. Cover and let rest for 15 minutes.

Roll dough into a 12" by 15" elongated log approximately 3" in diameter.

Cut each dough log into 12-14 equal portions depending on the size of roll desired. Shape into rolls as desired.

Place rolls in greased 13" x 9" x 2" baking pans or muffin tins. Cover; let rise until almost double in size (about 45 minutes).

Bake in a preheated 350 degree F oven approximately 15-18 minutes or until done. Brush tops with melted oleo margarine when removed from oven.

Keep warm until time of service.


  • Yeast takes 5-10 minutes to soften. Follow manufacturer's directions for dissolving yeast.
  • Generally, 1 package of dry yeast equals 0.6 ounces of cake compressed yeast.
  • A heavy duty electric mixer may be used for mixing dough. Follow the directions given in the manufacturer's instruction booklet.
  • If desired, cheese rolls may be baked individually in greased muffin pans.
  • If desired, after rolling out the dough into elongated logs, dough may be spread with additional oleo margarine and shredded cheddar cheese to enhance the flavor.
  • If rolls are not served at once, they should be turned out of pans to cool.
  • Yeast grows best at a temperature between 80-85 degrees F. A high temperature will kill yeast; a low temperature will retard growth.


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