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    Home » Recipes » Bread

    Published on Jun 8, 2015. Modified on Nov 10, 2024 by bakingqueen74. This post may contain affiliate links. 10 Comments

    Cheese Bread Rolls

    65 shares
    Jump to Recipe

    Cheese bread rolls are delicious with picnics in the summer, served alongside salads and ham/salami/roast chicken, or with soup in the colder months. If you love cheese these are to die for!

    Cheese and herb rolls

    The rolls have 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.

    We did lots of kneading, bread shaping and more. 

    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.

    Jump to:
    • Ingredients
    • Method
    • How to shape the bread rolls
    • More cheesy breads
    • Recipe
    • Reviews

    You only need a few store cupboard ingredients and some cheese to make these cheese rolls, so why not try them out.

    Cheese and herb rolls

    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 additives you get in some shop-bought bread.

    Ingredients

    Here is what you will need for this recipe. Get the exact quantities in the recipe card further down.

    • strong bread flour – make sure you use strong flour intended for making bread. It produces more gluten which means it is stronger and can hold shape when the yeast is activated.
    • salt – a key ingredient in bread to add flavour (would taste very bland without).
    • easy-bake yeast – similar to instant yeast this is the kind of yeast you get in a small tin from the baking aisle.
    • butter – enriches the dough.
    • water
    • milk – also enriches the dough.
    • egg – used again to enrich the dough and also for the egg wash before baking.
    • cheese – I use cheddar, you can use medium or mature (sharp) as is your preference. See variations below for more cheeses to use.
    • oregano – this herb sets off the cheese flavour.

    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°C. Place a deep roasting tin in the bottom of the oven.
    10. After the second rise, you should see the rolls have doubled in size.
    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.

    How to shape the bread rolls

    Shaping these cheese bread rolls with herbs is not that difficult. 

    After the first rise, split your dough into two pieces, then each piece into three, so you have 6 equal pieces.

    Form each small piece into a sausage shape by rolling it out and then form into a spiral, a bit like a snail shell but on its side.

    Cheese and Herb Rolls

    Leave to rise again. After baking they keep their shape beautifully.

    Cheese and herb rolls

    More cheesy breads

    For more cheesy bread ideas to try, how about these:

    • Mozzarella and herb soda bread
    • Cheddar and dill beer bread rolls from Tinned Tomatoes
    • Wholemeal cheddar and apple chutney soda bread from Fab Food 4 All

    Pin for later

    Cheese and herb bread rolls

    Recipe

    Cheesy bread rolls.

    Cheese Bread Rolls with Herbs

    Delicious cheesy bread rolls made with cheese and herbs in the dough, ideal as a side dish with soup or any meal
    5 from 3 votes
    Print Rate Save Saved!
    Course: Baking
    Cuisine: Mediterranean
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    Proving Time: 2 hours hours
    Total Time: 50 minutes minutes
    Servings: 6
    Calories: 220kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 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
    UK Measurements – US Measurements

    Instructions 

    • Place the flour in a large bowl and add the salt on one side of the bowl and the yeast on the other.
      225 g strong bread flour, 0.5 tsp salt, 1 tsp easy-bake yeast
    • Rub in the butter roughly then add half the egg. Keep the rest for egg wash before baking.
      27 g unsalted butter, 1 egg
    • Add the milk and water and mix until the dough forms a ball.
      60 ml boiling water, 60 ml milk
    • Knead the dough for ten minutes until it is smooth and elastic. Add two thirds of the cheese, and the oregano during kneading,
      50-100 g cheddar cheese, 2 tsp oregano
    • Place the dough in a bowl covered in clingfilm to prove for 45 minutes to an hour.
    • 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.
    • Split the dough in half using a scraper and then split each half into three.
    • Form each piece into a sausage shape, roll it up into a spiral and press down on top.
    • Place each roll on a baking sheet to rise again, for 45 minutes to an hour.  Preheat the oven to 200℃ / 390℉. Place a deep roasting tin in the bottom of the oven.
    • After the second rise, you should see the rolls have doubled in size.
    • Before the end of the second rise, fill and boil the kettle for boiling water.
    • 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.
    • 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.
    • 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.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

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

     

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    Reader Interactions

    Comments

    1. Jen @ Jen's Food says

      July 03, 2015 at 5:06 pm

      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 🙂

      Reply
      • bakingqueen74 says

        July 05, 2015 at 6:52 pm

        Thanks for hosting Jen, it is great to keep me baking bread in some form each month

        Reply
    2. sarah says

      June 27, 2015 at 9:36 pm

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

      Reply
      • bakingqueen74 says

        June 28, 2015 at 5:26 pm

        You should, they are such fun. Three hours of baking and loads of goodies to take home!

        Reply
    3. Kirsty Hijacked By Twins says

      June 17, 2015 at 1:15 pm

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

      Reply
      • bakingqueen74 says

        June 22, 2015 at 7:19 pm

        Thanks Kirsty x

        Reply
    4. efwalt says

      June 09, 2015 at 9:05 am

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

      Reply
    5. kerrycooks says

      June 08, 2015 at 12:30 pm

      These look so delicious! Love the swirls shape too

      Reply
    6. Elizabeth says

      June 08, 2015 at 10:03 am

      This sounds like the perfect summer picnic bread – yum!

      Reply
    7. Camilla says

      June 08, 2015 at 9:11 am

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

      Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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