Bready or Not: Cheesy Fantail Rolls

Posted by on Mar 22, 2023 in Blog, Bready or Not, cheese galore, side dish, yeast bread | Comments Off on Bready or Not: Cheesy Fantail Rolls

If you know anything about me, you know I’m all about cheese. These Cheesy Fantail Rolls deliver all that good stuff with cheese in the dough and oozing from between the layers of dough.

Bready or Not: Cheesy Fantail Rolls

I based this on a Bake from Scratch recipe for Parmesan-Gouda Fantails. I’m more flexible about the cheese. Just go with a good melter, or a combination of melters. I did a whole block of Roth Dill Havarti. Another firm cheese with herbs would be great. If you like spice? Go with a spicy blend. Have fun with it.

Bready or Not: Cheesy Fantail Rolls

My other big recommendation is that you don’t use pre-shredded cheese, as it’s coated with preservatives and won’t melt as well. But if that’s all you have, well, it won’t end the world.

Bready or Not: Cheesy Fantail Rolls

Do reserve a block of time for this recipe. Shaping the rolls isn’t hard, but it is fiddly, and it will make a mess on your counter or table. However, that effort is well worth it, because these rolls are gorgeous and delicious.

Bready or Not: Cheesy Fantail Rolls

These rolls are a bit fiddly to form, but wow, the end result is both gorgeous and delicious. Have fun trying this with different cheeses. Modified from Bake from Scratch Bread 2018.
Course: Appetizer, Side Dish
Keyword: cheese, yeast bread
Servings: 12
Author: Beth Cato


  • stand mixer
  • microwave
  • 12-cup muffin pan
  • pastry brush


  • 1 cup light beer room temperature
  • 1 Tablespoon white sugar
  • 2 1/4 teaspoons active dry yeast
  • 8 Tablespoons unsalted butter melted and divided
  • 3 cups all-purpose flour
  • 2 cloves garlic minced
  • 1 1/2 teaspoons dried parsley divided
  • 1 teaspoon kosher salt
  • 8 ounces cheese such as cheddar, havarti, or other good melter; shredded


  • In a microwave-safe bowl, microwave 1/4 cup beer until it is 105-110-degrees Fahrenheit. (If it overheats, cool it for a few minutes.) Add sugar and yeast, stirring to combine. Let it sit about 5 minutes; it should become foamy. Stir in 6 Tablespoons of melted butter and the remaining 3/4 cup beer.
  • In a stand mixer with a paddle attachment, mix 2 cups flour, a healthy pinch of shredded cheese, 1 minced garlic clove, 1 teaspoon of dried parsley, and the kosher salt. Add yeast mixture and stir for a minute. Gradually add the remaining 1 cup flour, beating until the dough begins to pull away from the sides of the bowl. That will be after 3 to 4 minutes. Cover the bowl with plastic wrap or a towel, and let it stand in a warm place for about 45 minutes.
  • Apply nonstick spray to the wells in a 12-cup muffin pan.
  • Punch down dough and divide it in half. On a lightly floured surface, roll a half into a 12-inch square. Sprinkle half of the grated cheese over the dough. Use a bench knife or pizza cutter to slice dough into 6 equal strips. Stack strips, cheese side up, and cut crosswise into 6 equal pieces. Place each segment of 6 stacked mini strips into a muffin cup. Repeat with remaining dough.
  • Slightly separate and stretch each piece of dough in the cups. Cover with plastic wrap or a towel to rise in a warm spot for 30 to 45 minutes.
  • Preheat oven at 375-degrees, then bake fantails for 20 to 24 minutes, until browned with visible melted cheese.
  • In a microwave-safe bowl, melt the remaining 2 Tablespoons butter. Add 1 minced garlic clove and 1/2 teaspoon dried parsley, stirring to distribute. Use a pastry brush to coat each fantail with buttery goodness. Let cool for at least 10 minutes before serving.
  • Leftovers should be refrigerated and will reheat beautifully in the coming days. Use an oven or toasted oven, and wrap up the rolls in foil. Add a touch of butter, if desired, to keep them from becoming extra crisp. Heat until warmed.