10 minute cheese and herb rolls
Serve warm with lashings of butter.
|3 cup||flour — cake|
|2 Tbs||Robertson's baking powder|
|2 tsp||dried Italian herbs|
|1 cup||cheddar cheese — grated|
|2||eggs — large|
|1 tsp||garlic — cloves, crushed|
Sift the flour, baking powder and salt into a large mixing bowl. Add the Italian herbs and grated cheese.
Whisk the water, eggs and garlic together in a jug. Add to the dry ingredients and mix together to form a dough. Add an extra splash of water if the mixture is too dry.
Turn the dough out onto a floured surface. Divide the mixture into 8 pieces and roll these into balls.
Melt the butter in a deep saucepan over a medium heat. As the butter just starts to bubble add the dough balls, arranging them in a single layer in the pan. Cover and leave to cook for 4 minutes.
Remove the lid and carefully turn the rolls over. Cover the pan again and cook for a further 4-5 minutes until the rolls have risen and are cooked through. Watch that the pan doesn’t get too hot – you will want to char the rolls slightly but not burn them.