1-First Step: Mise en place and warming the milk
Gather ingredients and measure everything out. Shred the cheddar thickly, mince the garlic and chives, and set the egg at room temperature. Warm 1 1/2 cups whole milk to 110-115°F. That temperature wakes the rapid-rise yeast without killing it.

2-Second Step: Mix the initial dough
In a stand mixer fitted with the dough hook, add 3 cups of the all-purpose flour, both envelopes of rapid-rise yeast, 1/4 cup granulated sugar, the large egg, and 1 teaspoon kosher salt. Turn the mixer on low and pour in the warmed milk. Let the machine knead on medium for 2 minutes, scraping the bowl as needed so everything combines evenly.

3-Third Step: Build gluten and add flour
Add 1/2 cup of the reserved flour and knead 2 more minutes. This staged flour addition helps the dough hydrate evenly and prevents an overly sticky mix early on.

4-Fourth Step: Add cheese, garlic, and chives
Add the remaining 1/2 cup flour, 2 cups sharp cheddar cheese (shredded thickly), 1 tablespoon fresh garlic (minced), and 1 tablespoon fresh chives (minced). Knead until the dough pulls away from the bowl and forms a soft, slightly tacky ball. If the dough is sticky, add flour in 1/4 cup increments until manageable.

5-Fifth Step: First rise
Cover the mixer bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 45 minutes, or until doubled. Rapid-rise yeast works quickly, so check after about 40 minutes if your kitchen is warm.

6-Sixth Step: Shape the rolls
Punch down the dough to release air. Lightly grease a 9×13-inch baking dish. Transfer the dough to a lightly floured surface and divide into 12 equal pieces. To shape rounds, use a cupped palm technique: tuck edges under and roll on the counter to create smooth tops. Place the 12 dough balls evenly in the greased dish, seam-side down, spacing them slightly so they can touch during the second rise.

7-Seventh Step: Second rise
Cover the dish and let the rolls rise for 30 minutes, or until doubled and puffy. Preheat your oven to 375°F during the last 10 minutes of the rise so it reaches temperature by bake time.

8-Eighth Step: Bake
Bake the rolls in the preheated 375°F oven for 22 to 27 minutes, until the tops are golden brown and cheese pockets are visible in places. Times will vary slightly by oven, so start checking at 20 minutes if your oven runs hot.

9-Ninth Step: Finish with garlic butter
While the rolls bake, combine 2 tablespoons salted butter, 1 teaspoon fresh garlic (minced), and 1 teaspoon fresh chives (minced). When the rolls come out of the oven, brush them immediately with the garlic-chive butter and sprinkle 1 teaspoon kosher salt lightly over the top. Serve warm for best pull-apart texture and melty cheese.

10-Final Step: Serving and timing
Serve warm these rolls are perfect with soups, grilled meats, or as part of a family meal. Total times: Prep 20 min; rise 1 hr 15 min; bake 27 min; total roughly 2 hr 2 min. The nutrition is about 293 calories per roll.