Trios are my favorite picnic snacks because you don’t have to butter them or put anything on top of the breads. I always think that we’ll eat these with a salad, but it never goes that way. Someone is always digging in the food rucksack and Trios are eaten at once we stop and start open a blanket. It’s impossible to resist these chewy and cheesy butter bombs!
12 pcs.
100 g butter, melted
3 dl (300 g) skim milk
50 g fresh yeast
0,5 tsp salt
50 g cheddar, grated
1 tbsp oregano, dried
about 9 dl (600 g) wheat flour
On top:
melted butter or vegetable oil
oregano
Dissolve yeast and salt in lukewarm butter-milk-mix. Add cheddar and oregano. Gradually mix in the wheat flour and knead the dough for 3 minute or until smooth and elastic.
Cover with a tea towel and let rise for 20 minutes.
Turn the dough out onto a non-floured working surface and knead it. Roll the dough into a rope and cut it into 12 pieces, and then each of them into 3 even smaller pieces. Shape each piece into a ball and place 3 balls in each cup of a standard muffin pan.
Cover with a tea towel and let rise for 30 minutes.
Sprinkle with melted butter or cooking oil and oregano. Preheat the oven to 225°C. Bake for 15 minutes.
Let cool on a wire rack.
Enjoy! After an hour there won’t be any bread left.
