Cheese and Herb Rolls

Cheese and Herb Rolls

I made these Cheese and Herb Rolls last weekend to have with some salads and ham/salami/roast chicken as it was a lovely warm day. Handily it was also the day for Sunday Baking Club on Twitter, and the theme last Sunday was bread rolls.

Cheese and herb rolls

They turned out very well, with a lovely cheesy flavour so I thought I’d share them here with you. I’ve become much more confident with making bread since the sweetened dough bread-making class I went to recently. If you like making bread but don’t really get around to it, I really recommend a class as it can give you just the push you need to get baking.

Cheese and Herb Rolls

You only need a few store cupboard ingredients and some cheese to make these rolls, so why not try them out. They didn’t require a lot of hands-on time, just ten minutes kneading and five minutes shaping later on. You can have them ready for lunch if you start just a couple of hours earlier. And you can’t beat the satisfaction of making your own bread, without all the chemicals you get in some shop-bought bread.

Cheese and Herb Rolls

Recipe:

  • 225 g strong bread flour
  • 0.5 tsp salt
  • 1 tsp easy-bake yeast
  • 27 g unsalted butter
  • 60 ml boiling water
  • 60 ml milk
  • 1 egg
  • 50-100 g cheddar cheese (I used medium cheddar)
  • 2 tsp oregano

Method:

  1. Place the flour in a large bowl and add the salt on one side of the bowl and the yeast on the other.
  2. Rub in the butter roughly then add half the egg. Keep the rest for egg wash before baking.
  3. Add the milk and water and mix until the dough forms a ball.
  4. Knead the dough for ten minutes until it is smooth and elastic. Add two thirds of the cheese, and the oregano during kneading,
  5. Place the dough in a bowl covered in clingfilm to prove for 45 minutes to an hour.
  6. When the dough has risen, take it out of the bowl and press it all over with your fingers to knock it back. Form it into a ball.
  7. Split the dough in half using a scraper and then split each half into three.
  8. Form each piece into a sausage shape, roll it up into a spiral and press down on top.
  9. Place each roll on a baking sheet to rise again, for 45 minutes to an hour.  Preheat the oven to 200 degrees. Place a deep roasting tin in the bottom of the oven.Cheese and Herb Rolls
  10. After the second rise, you should see the rolls have doubled in size.  Cheese and Herb Rolls
  11. Before the end of the second rise, fill and boil the kettle.
  12. Brush the rolls with the leftover egg, and top them with the rest of the cheese, some coarsely ground salt and another sprinkle of oregano.
  13. Pour an inch or so of boiling water into the hot tray in the bottom of the oven, then quickly place the rolls in the oven.
  14. Bake for 15 to 20 minutes until golden brown. Tap the bottom of the rolls to check if they are baked through. It should sound hollow if they are done.  Cheese and Herb Rolls

For more cheesy bread ideas, how about these:

Linking up with Bready Steady Go with Jen’s Food and Utterly Scrummy Food for Families.

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11 Comments on "Cheese and Herb Rolls"

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Camilla
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Oh these rolls just look divine and I bet they tasted superb too:-) Thanks for linking to my soda bread:-)

Elizabeth
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This sounds like the perfect summer picnic bread – yum!

kerrycooks
Guest

These look so delicious! Love the swirls shape too

efwalt
Guest

You can’t beat home made bread can you! These look fab. Perfect for chucking into the picnic basket too!

Kirsty Hijacked By Twins
Guest

Oh these look so good! I really do need to get baking bread again! x #bakeoftheweek

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[…] Pancakes 12. Are they bread rolls or are they barm cakes? The discussion is endless – Cheese & Herb Bread Rolls from Baking Queen 74 13. I cannot believe I’ve never made Baba Ganoush – Will rectify […]

sarah
Guest

I could smell these baking whist reading your post. I would love to go to a bread making class someday. 🙂

Jen @ Jen's Food
Guest

Mmm I love cheese in bread and I really like the swirled shape you’ve given them, will have to try that next time I bake a batch. Thanks for linking to my recipe and joining in with Bready Steady Go 🙂

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