Katie Arnott bakes

Ultra soft, buttery, and melt in your mouth. Perfect for family get together’s, holidays or dinner parties.

Ingredients

Dough

1 cup warm whole milk (110F)

2 1/4th tsp active dry yeast (one packet)

1/3 cup granulated sugar

1/3 cup melted butter (salted)

2 eggs (room temperature)

1 tsp salt

4-4 1/2 cups all purpose flour

Topping

1/4 cup Monterey Jack

1/4 cup Pepper Jack

1/2 cup cheddar

2 Tbsp garlic salt

2 Tbsp all purpose flour (for dusting)

2-3 Tbsp melted butter (for glazing)

Directions

⬇️1. Activate the Yeast in a large mixing bowl, combine warm milk (110°F), sugar, and yeast. Stir gently and let it sit for 5–10 minutes until foamy.

2. Make the Dough add the melted butter, eggs, and salt to the yeast mixture. Whisk until smooth. Add 4 cups of flour to start. Mix with a spoon or dough hook until it comes together. Add more flour (up to 4½ cups total) only if needed until the dough is soft, slightly tacky, and pulls away from the bowl. Knead for 5–8 minutes until smooth and elastic.

3. First rise place the dough in a greased bowl.Cover with a towel or plastic wrap and let rise in a warm spot for 1 hour or until doubled.

4. Shape the rolls place down the risen dough. Divide into 12–15 rolls (depending on size you want).Shape into balls and place in a greased baking pan.

5. Second Rise cover again and let the rolls rise for 25–35 minutes until puffy and touching.

6. Prepare the Cheese topping in a small bowl, mix together Monterey Jack, Pepper Jack, Cheddar, and garlic salt, set aside. Melt the 2–3 Tbsp butter for brushing.

7. Top the rolls brush risen rolls with melted butter. Lightly dust with the 2 Tbsp flour for a rustic finish. Sprinkle the cheese mixture generously over the tops.

8. Bake preheat oven to 350°F (175°C).Bake for 20–23 minutes, or until golden and the cheese is melted and slightly crispy on top.