Cheese and Herb Rolls 

My Favourite Cakes and Bakes

Cheese and Herb Rolls myfavouritepastime.comI wonder what your New Year Resolution was. Mine was to eat more veggies and this time I’m pretty serious. I eat vegetarian food at lunch time and become a fully fledged carnivore in the evenings. I had these rolls with my vegetable soup today, for lunch. If you want to know what they tasted like, please make and taste them. They were so tasty, flaky and soft. Almost like a pastry.

Cheese and Herb Rolls myfavouritepastime.comPlease make sure you handle the dough as little as possible, to get the desired results. I wish you a happy baking and a lovely week.

  • Ingredients
  • 500g (4 cups American, 18oz, 1Ib, 3 cups Australian) all-purpose flour
  • 5 teaspoons baking powder
  • ½ teaspoon salt
  • 90g (¾ stick 1/4 cup + 2 tablespoons, ) salted butter, diced
  • 2 eggs, beaten
  • 1 cup buttermilk (I added 1 tablespoon more)
  • 1 cup, grated cheddar cheese
  • 1/2 cup, grated Parmesan or Pecorino Romano cheese
  • 1/2 cup mixed fresh herbs of your choice, chopped (use cilantro or parsley as the base, add the more fragrant herbs like thyme/oregano sparingly)
  • 15g (1 tablespoon) butter, extra, softened
  • 1 egg yolk beaten with 2 teaspoons water

Cheese and Herb Rolls myfavouritepastime.comPlease always remember to assemble all ingredients before you start

Cheese and Herb Rolls myfavouritepastime.comSift (or whisk) the flour and baking powder into a large bowl. Rub in the butter using your fingertips, until the mixture resemble fine breadcrumbs. Make a well in the centre.

Cheese and Herb Rolls myfavouritepastime.comAdd the eggs, and almost all the buttermilk and mix with a spoon or knife blade to a soft almost sticky dough, adding more buttermilk only if necessary.

Cheese and Herb Rolls myfavouritepastime.comPat the dough into a rectangle then roll out, lightly to a 18 x 10 inch (45 x 25 cm) rectangle (mine was quite crooked, just make sure you don’t over handle the dough).

Combine cheeses and herbs in a bowl. Spread the tablespoon butter thinly over the dough and top with cheese and herb mixture. Give a grinding of salt and pepper.

Cheese and Herb Rolls myfavouritepastime.comRoll up the dough tightly lengthways, and press the edges together firmly to seal. Cut the roll into 15 equal round pieces.

Cheese and Herb Rolls myfavouritepastime.comLay each round flat in the prepared baking sheet. Brush egg yolk over the slices.

Cheese and Herb Rolls myfavouritepastime.comBake 25-30 minutes or until golden brown.

Serve warm.

Cheese and Herb Rolls myfavouritepastime.com

I had these for lunch with some vegetable soup. It was glorious!

Cheese and Herb Rolls

Preparation time: 15 minutes; Baking time: 25-30 minutes; Makes: 15 rolls

Ingredients

  • 500g (4 cups American, 18oz, 1Ib, 3 cups, Australian) all-purpose flour
  • 5 teaspoons baking powder
  • ½ teaspoon salt
  • 90g (¾ stick, ¼ cup + 2 tablespoons)  salted butter, diced
  • 2 eggs, beaten
  • 1 cup buttermilk (I added 1 tablespoon extra)
  • 1 cup, grated cheddar cheese
  • ½ cup, grated Parmesan or Pecorino Romano cheese
  • ½  cup mixed fresh herbs of your choice, chopped (use cilantro or parsley as the base, add the more fragrant herbs like thyme/oregano sparingly)
  • 15g (1 tablespoon) butter, extra, softened
  • 1 egg yolk beaten with 2 teaspoons water

Instructions

  1. Preheat the oven to 430ºF (220ºC) ten minutes before baking. Lightly grease the sides of a 12 x 10 inch (30 x 25 cm) baking tin (pan) and line the base with parchment.
  2. Sift (or whisk) the flour and baking powder into a large bowl. Rub in the butter using your fingertips, until the mixture resemble fine breadcrumbs. Make a well in the centre.
  3. Add the eggs, and almost all the buttermilk and mix with a spoon or knife blade to a soft almost sticky dough, adding more buttermilk only if necessary.
  4. Pat the dough into a rectangle then roll out, lightly to a 18 x 10 inch (45 x 25 cm) rectangle (mine was quite crooked, just make sure you don’t over handle the dough).
  5. Combine cheeses and herbs in a bowl. Spread the tablespoon butter thinly over the dough and top with cheese and herb mixture. Give a grinding of salt and pepper.
  6. Roll up the dough tightly lengthways, and press the edges together firmly to seal. Cut the roll into 15 equal round pieces. Lay each round flat in the prepared baking sheet. Brush egg yolk over the slices. Bake 25-30 minutes or until golden brown. Serve warm.

Points to Note

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the for 25 minutes at 430ºF (220ºC).
  • For cup measures: You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra.
  • The rolls are soft and nice but lack a bit of salt. Next time use salted butter.

myfavouritepastime.com  

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

49 thoughts

    1. If I was not trying to lose weight around my middle, I would have gobbled up the whole tray of rolls. So you are not alone! Happy Baking and enjoy Sunday!
      Liz

    1. Hey Sonal,
      I am so happy to see you. Happy New Year! Thanks for the compliments and by the way your blog is doing great these days. Everything is awesome. Keep up the same spirit and wish you a very pleasant weekend!!!
      Liz

      1. Awww Liz!!
        Thank you so much! A very happy 2016 for you too. I promise I will be more in touch this year..
        May be following you via email will put me back in the loop. I have always admired your work!! ❤️❤️❤️

        1. Thank you Sonal. It’s great to see you again after a spell of silence. I am eating more vegetarian food this year. So I will be visiting your blog a lot. Have a great Sunday!
          liz

        1. Ha ha! summer will soon be here Ralph. Everywhere around me is white but it’s beautiful and I love taking long walks in the snow…I love the crunch on my shoes and the occasional oops! I almost slipped. Have a lovely weekend! My love and kisses to the cats!
          Liz

        2. I am so pleased to read that you are enjoying your walks in the snow. Take care my friend. No snow here, still sunny 20C (70F), but cold compared to the many months of 40C (100+F).
          I have just been watching US CNN news on UK satellite in Spain (weird, I know !) and there is going to be a big dump of snow in the north-east US States tonight. I don’t remember where you live, but I hope it won’t effect you and you have no power outages.
          Thank you and have a great weekend yourself. My cats say thanks and send love & kisses to you Liz. 😀 ❤ ❤

        3. Oh thank you, Ralph. Oh yes there is gonna be a huge storm in N eastern US, fortunately I live in Canada and today is a bright and sunny day although the temperature is at minus 6C right now. I drove out in the morning and it was such a damn good drive, I was singing all the way. Have a wonderful weekend, my friend and take good care of yourself and the cats too, of course!
          Liz

  1. This looks so goo!!! What if we change the fillings with rum-dipped raisins, sultanas, dried prunes and ground cinnamon? I bet it would taste different but as lovely! 😀

  2. These look fantastic, almost like an American biscuit with cheese and herbs rolled up. This would indeed be great with a bowl of soup. I might be making them very soon, I’ve been thinking of something just like this. Maybe I should make a tomato soup to go with it. Good luck with your veggies, I know we already eat a lot and love it!

    1. Of course with that lovely garden of yours, the sky is the limit for you when it comes to veggies. I had mine with vegetable soup. It was awesome. Have a wonderful week!
      Liz

  3. Liz, you don’t know how delighted I was to see these. I have a recipe for something similar using canned ham and cheese. They don’t last long but freeze well. Now I have a new recipe to try! When I return home at least. My salivary glands started working as soon as I saw your post……and I’ve just had breakfast! Happy days! Hope yours are going well.

    1. Hi Sandy,
      I assume you’re having a great time coz your mood is upbeat. It has been snowing but thank God today has been rather quiet.
      I had the rolls, warm, with vegetable soup for lunch. They were so good. I also made an old fashioned damper which I’ll be posting tomorrow. Have a lovely week and thanks for your continued support.
      Liz

      1. Indeed we are having fun. The only issue is the wifi here is on and off but I am managing to post to my blogger address. Have you been able to link into it? It’s swedenole.blogspot.com. I’m sitting having a glass of wine on my patio listening to surf, birds of all kinds gossiping with each other. We are having a blast, my grandson flies home Saturday, and I go onward to Sydney fir a few days prior to my train ride to Adelaide for another two weeks. Cheers Liz, always enjoy checking into your recipes and mouth watering photos.

        1. Hi Sandy,
          I was able to link to your blog and left a few messages. Did you not see them?
          I had a glass of white Gewürztraminer wine last night, from Ontario. It tasted really good. Light and refreshing. Unfortunately there were no waves to calm me and no birds to to lighten my spirit, but I did enjoy the wine, as I watched three chefs cook in Chopped Canada.
          Enjoy your train ride to Adelaide. I plan a train ride to BC some time this year. I have been planning it for the last 4 years and it has never materialized. Have a wonderful week and best wishes for your holiday
          Liz

  4. These look so delicious, like they would melt in your mouth! I love the addition of cheese and herbs and parmesan. That is a great new year’s resolution. I may have to add that one to mine!

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