I am a big fan of savoury / seasoned breads. Such as these yummy cheese and herb rolls.
I like using this recipe from half-baked harvest, though I usually make a few changes here and there.
These rolls are so soft, fluffy, buttery, well seasoned, herby, cheesy and great to have with some soup on the side or even on their own.
Let’s get started.
1. 3-4 cups of all purpose flour.
2. 1 small packet of instant yeast (about 2 1/4 tsp).
3. 2 tbsp honey.
4. Small pinch of salt.
5. 1 cup of warm milk.
6. 2 tbsp of melted butter. Have some extra butter on hand to brush on the rolls once out of the oven.
7. 2 eggs.
For the herb and cheese filling our ingredients are:-
1. 2 tbsp chopped coriander.
2. 2-3 cups cheddar cheese and mozzarella cheese (grated).
3. 1/2 cup of softened cream cheese.
4. 1 minced garlic clove.
5. Salt and freshly ground back pepper.
6. Mixed savoury spice seasoning.
7. 2 heaped tsp mixed herbs (mine had thyme, oregano and basil).
8. 1 tbsp sesame seeds.
Let’s get started.
1. In a large bowl, add the flour, yeast, salt, and mix well. Add the sugar, milk, beaten eggs and butter. Mix with a wooden stick then once its kind of a shaggy dough, knead with your hands till it is soft and smooth.
2. Cover with a cloth and let rest for about one hour in a warm place, or till the dough is doubled in size. I usually keep mine in the oven with the light on.
3. For the filling, chop your coriander, which can be alternated with parsley too and set aside in a bowl. Add the grated cheddar and mozzarella, mixed herbs, salt and pepper, and the savoury spice and mix well.
4. In another small bowl, add the cream cheese, a little bit of salt and pepper and the minced garlic and mix well.
5. Get a baking tin and line it with parchment paper.
6. Once dough is ready, punch and knead a bit to deflate it. Roll it out to a rectangle shape, but not too thin.
7. Spread the cream cheese mixture on the dough generously, then sprinkle the cheddar and Herb mix.
8. Roll it tightly into a log shape, same way we do with cinammon rolls, then slice into 12 pieces.
9. Place the cut pieces in the baking dish, cover and let rest for half an hour.
10. Preheat oven.
11. Sprinkle the sesame seeds on the rolls and bake fo 25-30 minutes at 170°C. You can let them brown a bit and you will smell and see the cheese bubbling on top. They smell so good!
12. Once out of the oven, brush generously with some melted butter and let rest for about 10 minutes.
13. Serve warm as a brunch side, or with soup on the side.
They are fluffy, soft, well seasoned and so tasty.
We have had them here on their own, with some roasted tomato soup and some pumpkin soup.
It is no secret we love plantain in our household in all its forms.
I have shared another plantain bread recipe here on the blog, but this one is a bit different. It is sweeter and has some different additional ingredients, which makes it more moist, and do not blame me when it disappears in a blink.
2 overripe plantains, (that are more black than yellow).
1/2 cup of good quality coconut oil (can be alternated with unsalted softened butter).
2/3 cup sugar.
11/2 cup whole wheat flour (atta). You can use ordinary flour 1 cup and 1/2 cup of the atta flour too.
1/2 cup natural yoghurt.
1 tsp baking soda.
11/2 tsp baking powder.
1 tsp ground cinnamon.
1 tsp vanilla essence.
1/2 cup grated dark chocolate.
1 tbsp chia seeds.
2 tbsp oats.
a small pinch of salt.
Preheat your oven to 180°C.
Grease your loaf pan.
In a large bowl, mash your plantain and add the eggs, sugar and oil. Mix well.
Next goes in the vanilla, chia seeds and natural yoghurt followed by the dry ingredients and cinnamon.
Mix well but gently till its a thickish batter.
Pour into your loaf pan.
Top with some sesame seeds and the chocolate. You can swirl in the chocolate a bit of you wish.
Bake for 35-45 minutes.
[PS. I use a temperamental gas oven, it took a little over 40 minutes to get it right. So, start checking at the 35 minute mark to be sure.]
The cake is moist, sweet and crumbly. This recipe is a keeper.
It tastes even better the next day, if it manages to last that long.