Herb and Cheese Rolls.

I am a big fan of savoury / seasoned breads. Such as these yummy cheese and herb rolls.

Don’t they look lovely?

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.

Ingredients:

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.

This is the savory seasoning I used.

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.

This recipe makes 12 rolls.

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!

Love it when the cheese bubbles over. Yum!

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.

They bake so beautifully too. See how well browned the bottoms are. 😍

We have had them here on their own, with some roasted tomato soup and some pumpkin soup.

Had them with some pumpkin and bell pepper soup.
They go well with some roasted tomato soup too! The soup recipe is from here.

Definitely worth a try!