Cheesy rolls with garlic and herb butter
- May 2015
- Makes 16
- Hands-on time 1 hour, oven time 20-25 min, plus rising
Our moreish cheesy bread rolls are calling out for a generous slathering of garlic and herb butter. Take them to a picnic, serve them with soup or – if you can’t wait – eat them hot-from-the-oven.
You’ll need the basic dough, from this white bread loaf, for this recipe.
- 10.5g (6.1g saturated)
- 21.9g (1.5g sugars)
You can vary the cheese you use to flavour the rolls, if you like. Hard cheeses generally work better than soft, which can make the dough too watery. Try stilton or manchego.
Make the garlic and herb butter up to 2 days in advance, wrap in cling film and keep in the fridge. Or freeze, well wrapped, for up to a month. The rolls are best eaten on the day they’re baked.
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