Mini Cheddar Herb Soufflé

Soufflé gets a bad rap as a difficult dish to make, but this appetizer recipe dispels that myth. Using King’s Hawaiian Savory Butter Rolls makes it especially easy and flavorful.







  • 4 Tablespoons Challenge Butter, plus more for ramekins
  • 3 Tablespoons grated Parmesan
  • ¼ cup all-purpose flour
  • 1 ¼ cups whole milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ teaspoon dry mustard
  • 6 large eggs, separated
  • 1 ¼ cups shredded cheddar cheese
  • ½ cup minced fresh herbs (parsley, chives, thyme)
  • ¼ teaspoon cream of tartar
  • 3 King’s Hawaiian Savory Butter Rolls, cut into ½-inch cubes


  • 1

    Preheat oven to 375°F. Butter six 10-oz ramekins and dust with grated parmesan, tapping out excess. Place on a baking sheet and chill until ready.

  • 2

    Melt butter in a medium saucepan over medium heat. Add flour and whisk until bubbly, about 1 minute. Add milk a little bit at a time, whisking smooth after each addition, until all of the milk has been added. Bring to a boil, reduce to a gentle simmer, and cook until thickened, about 5 minutes. Whisk in salt, pepper and dry mustard.

  • 3

    Transfer to a bowl and let cool slightly. Whisk in egg yolks, cheddar and herbs.

  • 4

    Use a stand mixer fitted with a whisk attachment to beat egg whites and cream of tartar on medium speed until loose and foamy, about 3 minutes. Increase speed to medium-high and beat until peaks are stiff.

  • 5

    Stir ⅓ of the egg whites into the egg yolk base to lighten. Gently fold in the rest of the egg whites, stopping when a few streaks are still visible. Fold in cubed Savory Butter Rolls.

  • 6

    Divide the soufflé mixture between the ramekins. Bake until risen and golden brown, 25-30 minutes. Serve immediately.

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