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Easy Cheese Rolls

Make any dinner special with these no-knead, no-shape rolls. Mix, rise, bake...yum!

Easy Cheese Rolls

Easy Cheese Rolls

difficulty

Easy

Yield

12 rolls

Prep Time

0:20

Bake Time

15 to 20 minutes

Rise Time

45 minutes

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  • difficulty

    Easy

  • Yield

    12 rolls

  • Prep Time

    0:20

  • Bake Time

    15 to 20 minutes

  • Rise Time

    45 minutes

Ingredients

  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1/4 cup water
  • 1/2 cup butter or margarine
  • 1 egg
  • 3 tablespoons finely chopped green bell pepper
  • 1/4 cup chopped roasted red bell pepper
  • 1/2 cup shredded cheddar cheese
  • Shortening

Directions

  1. Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water, and butter until very warm (120 to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour, green pepper, red pepper and cheese to make a stiff batter. Spoon in muffin cups well greased with shortening. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  2. Bake at 375°F for 15 to 20 minutes or until done. Remove from cups; cool on wire rack.
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Easy Cheese Rolls

  • Difficulty: Easy
  • Yield: 12 rolls
  • Prep Time: 0:20
  • Bake Time: 15 to 20 minutes
  • Rise Time: 45 minutes

Ingredients

  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1/4 cup water
  • 1/2 cup butter or margarine
  • 1 egg
  • 3 tablespoons finely chopped green bell pepper
  • 1/4 cup chopped roasted red bell pepper
  • 1/2 cup shredded cheddar cheese
  • shortening

Directions

  • Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water, and butter until very warm (120 to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour, green pepper, red pepper and cheese to make a stiff batter. Spoon in muffin cups well greased with shortening. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  • Bake at 375°F for 15 to 20 minutes or until done. Remove from cups; cool on wire rack.