Gruyere Rolls

Nancy Allen


These are the best rolls,they melt in your mouth! They take alittle time but are so worth it!

★★★★★ 7 votes
makes 16 rolls

Blue Ribbon Recipe

Notes from the Test Kitchen:
These rolls are fantabulous... In fact they almost didn't make it to the table - I kept eating them straight from the oven!


3 c
all-purpose flour
1 pkg
rapid-rise yeast
3 c
shredded gruyere cheese
1 1/2 tsp
1/4 tsp
1 1/4 c
optional: melted butter

How to Make Gruyere Rolls


  • 1Combine 2 3/4 cups flour, yeast and next 3 ingredients in a large mixing bowl. Heat water until very warm (120 to 130 degrees). Gradually add water to flour mixture, beating at high speed with an electric mixer until combined. Beat 2 more minutes at medium speed. Gradually stir in enough remaining flour to make a soft dough.
  • 2Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes). Place in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, one hour or until doubled in bulk.
  • 3Punch dough down; turn out onto a lightly floured surface and knead lightly 4 or 5 times. Divide dough in half. Shape each portion of dough into 8 balls; roll each ball in flour.
  • 4Place rolls 2 inches apart on a greased baking sheet. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Place rolls in oven; spray rolls lightly with water. Bake at 425 degrees for 5 minutes, spraying after 3 minutes without removing rolls from oven. Reduce oven temp to 350 degrees; continue to bake, without spraying, 13 minutes or until rolls are golden. Brush with melted butter, if desired. Makes 16 rolls.

Printable Recipe Card

About Gruyere Rolls

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American