Cheese Rolls



  • 300ml Co-op semi-skimmed milk, at room temperature
  • 7g sachet Co-op instant dried yeast
  • 1 tbsp Co-op clear honey
  • 5g sea salt
  • 2 tbsp Co-op olive oil
  • 3 tbsp chopped chives
  • 500g Co-op strong white bread flour
  • 50g Co-op Parmesan wedge, grated
  • Vegetable oil, for greasing
  • 1 Co-op British free range egg, beaten
  • 50g Co-op British mature Cheddar, grated
  • Butter, to serve (optional)


  1. In a large bowl, mix together the milk, yeast, honey, sea salt, olive oil and chives
  2. Add the flour and parmesan and mix together until a smooth dough forms
  3. Turn out the dough onto a lightly floured work surface and knead for 8-10 mins, until smooth and elastic
  4. Return the dough to the bowl and cover with cling film
  5. Leave in a warm place for 1 hour 30 mins, until the dough has almost doubled in size
  6. Lightly grease a 28cm round cake tin with oil
  7. Turn the dough out onto a lightly floured work surface and knead for 2 mins
  8. Divide into 12 even pieces, shape each piece into a ball and arrange in the cake tin
  9. Brush a piece of cling film generously with oil and loosely cover the tin
  10. Set aside again in a warm place for 1 hour-1 hour 30 mins, until almost doubled in size
  11. Preheat the oven to 220°C/fan 200°C/gas 7
  12. Lightly brush the risen rolls with beaten egg and sprinkle over the Cheddar
  13. Bake in the oven for 20-25 mins, until golden brown and cooked through
  14. Serve warm