Cheddar Cheese Cloverleaf Rolls

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 rolls

Ingredients

• 12 Rhodes Bake N Serve Yeast Dinner Rolls (from a 3 lb package)
• 1½ cups grated yellow sharp cheddar cheese
• 2 tablespoons melted unsalted butter
• Sea salt (optional)
• Nonstick cooking spray

Instructions

1. Prepare the rolls:
   Spray a baking sheet with nonstick cooking spray. Place 12 yeast rolls evenly spaced on the sheet. Spray a sheet of plastic wrap with cooking spray and cover the rolls (spray side down). Refrigerate for 16 to 18 hours, or use the quicker rise method indicated on the package.
2. Rise the rolls:
   When ready, remove rolls from the fridge and let them sit on the counter for 1 to 2 hours until they double in size.
3. Preheat oven and prepare pan:
   Preheat the oven to 400°F (200°C). Spray a muffin tin with nonstick cooking spray.
4. Cut and fill rolls:
   Cut each roll into four equal pieces using kitchen shears. Flatten each piece slightly with your fingers. Place about 1 to 2 teaspoons of grated cheddar cheese on each piece, then gather the dough edges and shape it into a ball, enclosing the cheese.
5. Butter and assemble:
   Dip each cheese-filled dough ball in melted butter, then place four pieces per muffin cup. Repeat until all pieces are used.
6. Add finishing touches:
   Sprinkle sea salt on top if desired. Brush the tops with remaining melted butter and sprinkle extra cheddar cheese on each roll.
7. Bake:
   Bake for 14 to 16 minutes, or until the rolls are golden brown and the cheese is melted and bubbly.
8. Cool and serve:
   Let rolls cool in the pan for 5 minutes before carefully removing. Serve warm.

Storage

• Store leftover rolls in the refrigerator for up to 3 days or freeze for longer storage.
• Reheat in the microwave or oven before serving.