How to Make Cheesy Morning Rolls | Bake Them While The Coffee's Brewing

You could be eating these amazing cheesy breakfast rolls tomorrow morning! I love getting video requests and I always write them down. There is a huge list on my phone with titles that I will eventually get to, I promise.
Some requests are more tempting than others and they jump the queue.
I was asked to make a recipe for rolls that can be baked in the morning whist the coffee is brewing. And someone else asked me to make German Käsebrötchen, so I was inspired to combine the two.
The result is amazing. I could not be happier with this recipe. The rolls are super soft and cheesy, and the method is so convenient that you could make the rolls at any time have them for breakfast the next day.
📖 Get the recipe ➡️www.chainbaker.com/cheesy-rolls/
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🥨 To learn more about bread making click here ⤵️
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[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@TheSaltyOG]

There is a 110% chance that I will be making these tomorrow!

[@SummaGirl1347]

Thank you, Thank you, Thank you! Now, I can make dinner rolls for Thanksgiving without getting up a 3 AM. I have been baking bread for decades but, I have learned SO much from you in the last few weeks. You're a treasure!

[@MereZen]

I love recipes like this where you can prep as much as possible the day before and easily have fresh bread the next day. I'll definitely be trying this one

[@damianrhea8875]

Agree. I’ve been leaving my bread dough in the fridge for “cold ferment” over 2 to 4 days, depending on my ever-changing schedule. And the bread actually turns out tastier because “time” develops flavours.

[@nfwar7299]

Holy smokes, this is quite unique. For someone who likes cheese, this makes me want to skip my list of baking projects I planned and start with this right away.

[@MsNikonD300]

Käsebrötchen😃they are my favorite kind of rolls here in Germany🤤!!! Thank you so much für this great recipy 😃!

[@gabormiklay9209]

These cold fermented recipes are my favorites. The Focaccia and Pita are almost an everyday bakings for me. Also: whole wheat versions are welcomed. 👍

[@sgcandle]

Yeeeee. The breakfast for tomorrow ☺️ Thank you 😊

[@alexhurst3986]

After discovering your channel the people in my neighborhood are getting to know me. Not because I'm sharing but because I have to walk off all the fantastic food! I should share but I want to eat it all myself!

[@ChainBaker]

😄

[@pw309]

I can't wait to make these!

[@duduoson5278]

Awesome content. I've been following you for a while and this is what the internet should be about yo.

[@Lindow]

I love watching a pair of beautiful hands prepairing recipes, it's so relaxing😊👌.

[@manasagarwal6924]

This is fantastic. I had no idea you can add Cheese into the dough directly. Definitely trying this out for tomorrow morning. Thanks!

[@Crafty_Chops]

I made these yesterday, and baked this morning. Delicious. What a winner and so easy.

[@RANDALLBW]

I made these today with 50% whole wheat flour and sliced jalapeno on top. My new favourite buns. Thank you for sharing this awesome recipe and video.

[@SteveSmith-gh2yh]

These were amazing. I was going to share a photo but can't seem to figure that out. Thanks for the recipe it worked very well.

[@ChainBaker]

Cheers, Steve! :) You can share it in our Flickr group. It's linked below the video ✌️

[@amberfox3220]

This is so good! I made with bacon lard and smoked bacon gouda.. our new favorite breakfast sandwich for the whole family. Thank you!

[@loucaliguiri2477]

I love these cheesy buns, turns out perrrrrrfect!

[@Quibus777]

"How is it going you awesome bunch of bakers" nice! just enough alliteration and unique, nice. Gouda (It i a Dutch town) Dutch person would say GGouda (like a hard G there are not a lot of those in English. G as in Ghetto would do for non German/Dutch/Arbic speakers) English it is Gouda, like the g in god, that'll work just fine :) Gow-dah, yeah that seems the best way for English folks .

[@Atcraftcity]

Loved when you said you ate three and had to go for a long walk after breakfast!!! They look delicious and I’m gonna make ‘em!!!!

[@ChainBaker]

💪😁

[@AntauriAmari]

So, I've tried making those, and I've gotta say, they are delicious! I really like how simple this recipe is and the fact that there's only 4 minutes of hand kneading involved! I really do recommend this recipe, especially if you're a beginner, 'cause it's really easy to follow! Thanks for your work, Charlie! Cheers!

[@ChainBaker]

✌️😎

[@LuNa4Death]

I'm imagining adding green onion and garlic to the cheese topping 🤤

[@bass5445]

Well I know what I am trying tomorrow, looks great

[@waynecribbs8853]

I made the dough a few minutes ago! I made the following changes: 1) 10% whole wheat flour (40 g) + 90% bread flour (360 g) 2) brown sugar instead of white 3) A mixture of shredded colby jack, mozz, and provolone cheese instead of gouda. The 8x dough balls are resting now. Will top them soon. Chill over night. Then bake in the morning.

[@ChainBaker]

Nice one! 😎

[@michel1292]

They look delicious, I'll definitely make these in the weekend! I love recipes where most of the work can be done the day before so I'd appreciate more recipes like this one.

[@beinerthchitivamachado874]

I'm defo trying these out tomorrow. They look like the Bolivian Pan Casero, I make those every Sunday, they're AMAZING.You're the GOAT, CB!!!

[@danielleshelbourne220]

These look yummy and so easy with all the work being done the day before. Will give these a shot soon. Thanks as always.

[@urbanflorjancic661]

Charlie, these are the best, thanks a million times for the recipe. All your recipes really work, as most of the stuff from others don't. Love your channel

[@ChainBaker]

Cheers ✌️😎

[@haji727]

I made these again. This is the 4th time and they are amazingly addictive. This is my favorite bread. They are so versatile. I also use them as burger buns. This time I used 100g of whole wheat flour and 300g of bread flour. I also used cheddar cheese. I have to say by far this is the best version.

[@ChainBaker]

Awesome! 😁

[@fayeliu2601]

Thanks Charlie, another winner!👍🏻😋❤️ I’m gonna use the smoked Gouda, and the next time I’ll add some jalapeños from my garden -they are actually pretty mild with great fresh flavors! 😊

[@RANDALLBW]

These buns were so good, I made them again. This time I changed the shape and made hot dog buns with them. Awesome that the have the cheese already in and on them for hot dogs.....

[@Jeepy2-LoveToBake]

Enjoying an early morning breakfast sandwich right now with my coffee. The recipe/instructions are perfect and the rolls are FANTASTIC. My brother and sister-in-law are both stopping by on their way to work this morning for their fresh "Cheese Morning Rolls". Thanks for the recipe, it's a keeper. Photos have been posted in "Charlie's Baking Buddies".

[@Beecozz7]

You make it look so easy!!! 😀 And delicious!

[@rumtastic5378]

Looks great. I was looking for such recipe. Will definitely try them! Love your channel.

[@pamelajohnson866]

Made bread last night and baked this morning. Amazing is all I can say!!! These are good without the cheese also. 🎉 This will be my go to recipe for breakfast sandwiches. I wonder do they freeze well as I want to make it my Saturday morning breakfast sandwiches. I can make the sandwiches for me and my beautiful husband wrap them up and go to our favorite coffee shop and eat them enjoying the coffee. Thank you so much for sharing!!!

[@dougbeamer8090]

Got mine in the fridge right now, fingers crossed for tomorrow morning!! Thanks for all you do😊

[@shirleybriscoe9157]

Wow!❤ I can’t wait to try that recipe😋

[@danielleshelbourne220]

Making these for tomorrow as we speak! My husband and I are full-time dog trainers with a busy business and we work weekends. This weekend we’ll be treated to this recipe as we work because all the work is done the day before and they don’t take long in the oven in the morning. Thank you so much for all the effort you put into making such outstanding content for us. I hope more people support your channel, you’re worth it! 💕

[@alphaomega6684]

THANKS! I will be having these for breakfast tomorrow! They look scrumptious and oh-so-easy.

[@bonnie5601]

Love this recipe! Thank you and sending my best

[@mikesbasement6954]

This looks amazing!

[@niallharpur6505]

These are soooooooo good! I took your advice and went and made them there and then! I skipped/missed :) the 30 minute rise step but they still turned out GREAT! You are now officially my favourite youtube channel!

[@ChainBaker]

🤩

[@sondileong]

This was super delicious! Thank you so much!!!❤

[@William.Bannatyne]

Looks amazing, definitely going to make these!

[@jorglange8161]

Thanks for another great video and recipe. Made them this morning, Sydney time, delicious 😋

[@its_EZ]

This looks amazing

[@basilalfakher4919]

Made these yesterday and they were very good! Loved the convenience of the cold fermented method, keep them coming.

[@cv5369]

Cheesy bread is dangerous for anyone diet😅

[@janetlivingstone63]

these look absolutely delicious! vielen dank 🙂

[@adrian00v]

Awesome recipe! I loved the stopmotion transitions :)

[@gossarli3447]

They look great. we'll have some tomorrow. Thank you.

[@Rye_d_baker]

Now i know what to bake for the weekend. Thanks

[@toshiyukisuzuki7610]

This might possibly become my go-to buns. Thanks for the stress-free tip on how to make the dough in advance. Sooooo full of common sense. Thank you and well done👏

[@isbeb507]

ill try this tonight!

[@haji727]

Thanks for this recipe. I have made this recipe 3 times already….two time with bread flour and yesterday then baking this morning with whole wheat flour. I was skeptical about the whole wheat. It took a while of kneading for them to come together. Eventually the dough did come together. I baked them this morning and they are very good but I prefer the bread flour. I added herb de province to the flour to give more flavor.

[@AnthonyLeighDunstan]

Done. Will share photos. Didn’t even ferment the full amount - 23:00-08:00 and they still turned out light and fluffy but with a cheesy density! Kids loved them! Amazed! *For your own interest:* I used ementaler and smoked Romanian yellow cheese (Cașcaval afumat) and Aquafaba instead of egg for the glaze just because we had it. Also for the flour I used type 1 primitive wheat flour or einkorn wheat. The gluten has a similar structure to spelt and with this in mind, I also felt the dough, though on the dry side, was more loose than a strong white flour. To compensate I used about 10 grams extra flour. The protein is still 13% btw. Anyway, so good! Thanks mate! 👍🏻👍🏻👍🏻

[@ChainBaker]

Awesome! I'm glad you liked them :) and cheers for the notes!

[@everythingmckate9905]

👏🏽 👏🏽👏🏽 video quality and editing is on point!!!! I will be making these. I am sold!

[@polythewicked]

Love your channel, recipes, and your personality.

[@ChainBaker]

🥰

[@koubenakombi3066]

Trying it soon! Hunting for some Gouda tonight! Thank you!

[@xTobsecretx]

Grew up in Germany and this definitely brings back memories to my childhood! 😋 We even had variations of this which had a crumbly cream cheese underneath the cheese as well as some generous cubes of cured ham.

[@dragon_empress_1]

I adore freshly baked goods in the mornings but I always bake at night and warm them instead. Thanks for this delicious "prep the night before and bake in the morning" recipe.

[@beverlyfields8932]

I would love to see more of these make ahead breakfast breads, thank you

[@phuql]

By far my favourite baking channel. Thank you so much for all the great videos. This one goes straight into the steady rotation baking list of my household. Whole wheat bakes would be very welcome also.

[@ChainBaker]

Cheers 🍻

[@mikereno492]

Thanks!

[@ChainBaker]

Cheers, Mike! ✌️😎

[@georgepagakis9854]

From what I know there is no healthy wheat as all wheats are starch and the body can't tell the difference between different types of grain or sugar. So basically eating any type of flour bread, the body will automatically convert it into sugar because it has no clue what to do with it. But we Love it regardless that's why we are all here :) I make once Pizza every couple of weeks and that keeps my brain and heart happy! I have to make these rolls as well :) Btw amazing flicker group :) There are some amazing pictures on there. You have created a bunch of amazing backers and Pizzaiolos LOL

[@johnykiller51]

they are amazing my whole famely love them thanks again Charlie

[@ChainBaker]

😉

[@betz4017]

YUM 🍞 Happy New Year - Making these when I can get my hands on GOOODA!!!

[@ChainBaker]

🥳

[@dawnciarleglio75]

Once again Charlie, you don't disappoint! Made these on Sat night, baked up Sunday morning. My husband ate 2 right away! (He loves all things cheezy) Thanks so much for this easy awesome recipe! You're the best! (I used cheddar cheese)

[@robertmarks2379]

I have to admit credit where credit is due 👍 these are better than my recipe for cheese rolls lol holy good god these are awesome my house just went through 8 of these rolls today and want more. Keep up the good work my friend your content amazing 11/10 👍

[@ChainBaker]

🙏

[@chun5143]

Look so nice

[@kitchenmom]

Käsebrötchen are the best and yours look delicious. Will have to bake them and let my Germany Test group (hubby and teenagers) taste test them this week.

[@shirleybriscoe9157]

I’m looking forward to seeing the whole wheat version of this cheesy roll!😊

[@annchovy6]

I made these and I have to admit it’s a bit unnerving to take these out of the fridge and see how dense and small they look, but they really do puff nicely once in the oven and are surprisingly light.

[@Mac-kanal]

YES !!! that's is a good one. that i will try.

[@Mac-kanal]

yep it's going to cost an hour on the bike hehe

[@ChainBaker]

Haha that's for sure 😅

[@pcartier2567]

I did these ,they were awesome!! I'm doing them again now for am. I posted the last ones on Flickr 😊😊🇨🇦

[@del669]

oh man I watched this hungry, saliva factory activated

[@mateusfccp]

This week I'm buying some gouda to bake these beasts in the weekend!

[@Ross1of1]

Yes sir, right away sir, I am heading to the kitchen.

[@ChainBaker]

🙌

[@AaronCooks]

love that video and your channel :D great detailed information about baking.... which is hard to find. :D keep it up

[@ChainBaker]

🙏

[@moonriverman9515]

this so sick method and i'll absolutely try them on weekend.

[@moorteam1000]

Thanks

[@ka6148]

I add at the beginning

[@ChainBaker]

👍

[@sekazzi]

Boss, I made this with half of the milk going to a tangzhong and the outcome was amazing. Probably needed to mix in the butter later though, with the tangzhong it got pretty sticky. Good stuff!

[@mohammadaboohosseinitabari4454]

Oooh I didn’t know you are open to suggestions! Please come up with an easy recipe for Turkish Simit. I love them but they are a bit complicated! By the way these cheese rolls seem awesome, shall give them a try.😊

[@ChainBaker]

They've been on my list of bakes forever! I'll get to them someday 😅

[@leonyagami9401]

Just baked this one, I´m eating the third one as I write this X,D

[@ChainBaker]

😁👍

[@Jeepy2-LoveToBake]

It's not much, but I did want to thank you for this recipe and your awesome baking skills/videos! They inspire me to bake (I think they inspire me a bit too much ?). The Cheesy Rolls are in the fridge for the overnight cold-proof and I just set my oven to turn on at 4:30am and I'll just pop them in the oven at 5:30am. I have some ham, eggs and sliced Havarti - breakfast is sorted - Whoo Hoo!

[@ChainBaker]

Thank you so much, Lan! 🤩 Ha-ha yeah you've turned into a baking overachiever.. and that's in a good way! Just look at all the awesome breads you've baked. I sometimes scroll through my Instagram posts only then realizing how much flour has been through my hands. You bake even more than I do 😁

[@Jeepy2-LoveToBake]

@@ChainBaker 🤩🤩🍞🥖🫓🥙

[@zakiasultana6295]

Excellent chef .. plz share puff pastry dough & pettis .. plz plz plz

[@tommyrayner7095]

so surprised you don't have a mil subs yet, vids so good

[@ChainBaker]

🙏

[@Jeepy2-LoveToBake]

I know, right? Together we can all try to help him get to one million subs - just keep sharing your bakes and share this channel with your friends!!

[@dawnmichelle4403]

That looks so Gouda! 😄

[@ChainBaker]

😅

[@kylehealy]

Dang, I think I need to leave work early and get baking... Thank you!

[@ChainBaker]

😅

[@kylehealy]

@@ChainBaker made them and Oh. My. Goodness! Amazing! Thank you!

[@ChainBaker]

Awesome! 😎

[@azzahmosalli2125]

Yes please wholemeal morning rolls baked while my coffee is brewing 🙏🏼🙏🏼...

[@kleineroteHex]

Another MUST MAKE! But not at 2:22 in the morning😊

[@xuedalong]

I have a request- Chinese naan bread 馕饼! 😋

[@frederiklenk7756]

Oh wow they are lovely! A few times a year I have to make rolls for around 100 people and I was wondering if you could do a video on how to handle large amounts of dough, or just got any tips for this! It would be making the dough at around midnight and the baking so breakfast is ready at 8. I’ve done it a few times but rarely been satisfied with the results. Yes it would be with industrial type equipment

[@ChainBaker]

It's not much different from handling a small batch of dough. Make sure you control the temperature, so it does not get too warm. A larger dough tends to ferment more rapidly. And when you do the dividing, pre-shaping, and final shaping - be quick or else the first one will over ferment by the time you finish handling the last one 😅

[@gutschke]

I can't believe you remembered my request. Thank you so much. I need to go out and buy cheese now. It's too late to do so right now, but I know what we'll eat the day after tomorrow.

[@ChainBaker]

😉

[@gutschke]

@@ChainBaker I just made the rolls for breakfast today. They are delicious. The flavor is awesome and definitely a keeper. The texture isn't quite right yet. The store-bought rolls still have a lighter and more open crumb. I'll work on my technique some more and maybe proof a little longer before putting the dough into the fridge. Hopefully, that'll get me closer to the texture that I remember. Oven spring definitely worked beautifully, but overall the roll was heavier than I'd prefer it. I suspect, commercial bakeries just want to save cost on materials and try to make as much roll with as little flour as possible; and I want to try to replicate what I remember from growing up in Germany. I am sure with a few more tries I'll get there. But if you have good ideas for what to try, let me know.

[@ChainBaker]

Bread factories have their tricks which we can't replicate so easily. You can try increasing the hydration a bit and letting them sit for longer before cold proofing. If all else fails take my Yudane burger bun dough and use that to make them. The yudane makes the dough extra light and airy!

[@gutschke]

​@@ChainBaker that's a great idea. I'll see what happens if I use the yudane technique. That might just do the trick. You're right and the yudane burger buns are super airy. My kids no longer allow me to buy store bought burger buns.

[@gutschke]

@ChainBaker, increasing the hydration was the ticket. I used a Tangzhong, as it ended up being a little easier than Yudane; but I believe the results should be almost identical. It's still not 100% like the store-bought. But as you said, that's unlikely to happen. After using the Tangzhong, the crumb is very light. Huge improvement. Love it! Thanks for the suggestion. It has a surprising amount chew, but that's actually attractive. Next time, I think I'll experiment with adding less cheese to the dough and see what effect that has. I can't quite visualize what the cheese does for the texture, so I think I just need to try different ratios. Also, I think my oven runs a little hotter than yours. I probably need to reduce baking time by maybe 2 minutes or drop the temperature a little bit more. It's a pretty straight-forward conversion to use the Tangzhong: 35g white bread flour 85ml water 85ml milk * 365g white bread flour 1 large egg (50g) 75g cold water 70g softened butter 5g active dry yeast 8g salt 20g sugar 100g gouda cheese * 100g gouda cheese 1 egg Combine flour, water, and milk and heat in microwave for about 1 minute, or until it reaches 150°F (65°C). Whisk tangzhong until smooth. Let cool down to room temperature. You can use a bain-marie with ice water to accelerate the process. In a large bowl, combine water and yeast and give it time to bloom. Mix cooled-down tangzhong into the water. Then add egg, salt, and sugar. Mix well to dissolve the salt and sugar. Add the butter, coarse grated cheese, and flour. Mix to form a dough. Then knead for 4 minutes. The dough will initially be sticky but should come together and form a dough ball. Desired dough temperature is 25°C (77°F). Cover and ferment for 30 minutes. Divide the dough into 8 equal pieces. Pre-shape into rounds, and leave to rest for 15 minutes. Flatten the dough balls and place them on a non-stick paper lined baking sheet. Brush with egg wash twice in about 5 minute intervals. Top with grated cheese. Cover and cold ferment in the refigerator for 12 to 24 hours. Bake in a pre-heated oven at 200°C (392°F) fan off for 20 minutes.

[@mariaroquavega5664]

This channel can have sensory overload but i love it

[@760Piper]

Made them last night/this morning. Great rolls!!! Very light and airy. I was wondering if you could also make these rolls with other fillings? Like a Banana? Not sure if you would need to adjust the recipe but I might give it a try. These are really good and very easy to make.

[@ChainBaker]

I guess you could replace the milk with bananas. Just calculate the water content accordingly and it should work 😎

[@pajs2137]

It's sad to me, that these rolls and other baked goods like yours won't show in my home magically.

[@ChainBaker]

😅

[@Torchman92]

Tried this recipe and really liked it. For the first time the crumb was probably a bit too dense. Next time I'll try to ferment it a bit longer in room temperature (maybe one hour), see how it goes.

[@Torchman92]

I made these rolls two mor times. Second time as I said i used longer fermentation time on room temperetura. After mixig the dough I let it ferment one hour before dividing. Aftter diving I let it rise for 30 minutes. Meanwhile I realised my oven tends to give too much heat at the top so I lowered my pan one slot down and reduced temperature to 190°C. The result was a much more open crumb. Third time I realised my bread flower had 10% protein, so I switched to a stronger flower. Meanwhile I used a bit higher dough temperature after mixing 26°C. On third attempt I got the best oven spring. I must add that becuase of my schedule I start my baking at 6pm so the dough has less time. If I started it earlier I would ferment it at room temperature for shorter time. Thanks man for the recipe keep up the great work!

[@mariaroquavega5664]

Ahhh ,yes... Yes to both this and whole wheat I switched to whole wheat and need the advice..... What would I do without your expertise