Soft and fluffy pinwheel rolls filled with sharp cheddar, fresh herbs, and sun-dried tomatoes—perfect as a savory snack, appetizer, or brunch side.

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In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and olive oil. Mix and knead for 6–8 minutes until smooth. Cover and let rise until doubled (about 1 hour).
Preheat oven to 375°F (190°C). Line a baking dish with parchment paper.
Roll the dough into a rectangle (about 1/4 inch thick). Brush with melted butter and sprinkle evenly with garlic, cheese, herbs, and sun-dried tomatoes.
Roll tightly from the long side into a log and cut into 1.5-inch slices. Arrange rolls in the baking dish.
Cover and let rise 20–30 minutes.
Bake for 22–25 minutes until golden and the cheese is bubbling.
Cool slightly before serving. Enjoy warm or at room temperature.

You can substitute sun-dried tomatoes with finely chopped olives or roasted red peppers.
Use a mix of herbs like thyme or chives for added flavor.
Best enjoyed fresh, but leftovers can be reheated in the oven.