Step 1: Activate the Yeast
In a large mixing bowl (or stand mixer bowl), combine warm milk and sugar. Sprinkle yeast on top and stir gently. Let it sit for 5–10 minutes until foamy—this shows your yeast is active and ready.
Step 2: Make the Dough
Add melted butter, egg, and salt to the yeast mixture. Whisk to combine. Gradually mix in flour, about 1 cup at a time, until a shaggy dough forms.
Step 3: Knead the Dough
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Stand mixer: Knead on medium-low for 5–7 minutes until smooth and elastic.
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By hand: Turn dough onto a lightly floured surface and knead for 8–10 minutes until pliable. Dough should be slightly sticky but manageable.
Step 4: First Rise
Lightly grease a large bowl. Place the dough inside, turning once to coat. Cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free place for 1–1.5 hours, until doubled in size.
Step 5: Shape Rolls & Second Rise
Punch down the dough gently. Divide into 12–14 equal pieces (about 60–70 g each). Roll each into a smooth ball and place on a greased baking sheet, spacing about 2 inches apart. Cover loosely and let rise for 30–45 minutes, until puffed.
Step 6: Preheat Oven & Prep Topping
Preheat oven to 375°F (190°C) about 15 minutes before baking. Melt 2 tbsp butter for brushing.
Step 7: Add the Cheesy Topping
Brush tops of rolls with melted butter. Generously sprinkle shredded cheddar over each roll, ensuring even coverage.
Step 8: Bake
Bake for 15–20 minutes until rolls are golden and cheese is bubbly and slightly crisp.
Step 9: Cool & Serve
Transfer rolls to a wire rack to cool briefly. Serve warm and enjoy the cheesy goodness!