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Delicious homemade bread rolls, flavoured with cheese and chives. So easy to make, just a few simple ingredients. And no yeast required. Brilliant for lunchboxes for kids.
Coming up with different for packed lunches for kids can be hard. There’s nothing wrong with a simple sandwich but if you’re looking for something new to try then these Cheddar & Chive Bread Rolls might be of interest.
When you think of bread rolls you think a long and complicated recipes – using yeast, proving time, kneading etc.
But these bread rolls are made from two simple ingredients – flour and greek yogurt. Then flavoured with cheddar cheese and chive. Super quick and so easy!
HOW TO MAKE CHEESY BREAD ROLLS
The full recipe with all the measurements is in the recipe card towards the bottom of this post but I’ve also included some step by step images here that might be helpful.
Add flour, baking powder, salt and greek yogurt to a bowl and mix well.
Add grated cheddar and chives and mix again.
Take a large scoop of the mixture at a time and add to a greased muffin tin.
You will be able to make 8 bread rolls in total.
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Bake in the oven for 20 minutes until they are golden brown.
Leave to cool for a few minutes in the tin before removing. They will be easier to remove once a little cooler.
STORING
These bread rolls can be kept in the fridge for up to 2 days. They can be eaten cold or reheated in the microwave.
Freeze for up to 2 months. They will defrost at room temperature in a couple of hours so you can add them straight from frozen into lunchboxes.
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Delicious homemade bread rolls, flavoured with cheese and chives. So easy to make, just a few simple ingredients. And no yeast required. Brilliant for lunchboxes for kids.
oil for greasing
200g self raising flour
1.5 tsp baking powder
Pinch of salt
250g greek yogurt
100g grated cheese
1 tbsp chopped chives
Instructions
Preheat the oven to 180c / 350f and grease a muffin tin well with oil.
Add the flour, baking powder and salt to a large bowl and mix well with a spoon.
Add the greek yogurt and mix again.
Finally fold in the grated cheese and chopped chives.
Use an ice cream scoop to transfer the mixture into the muffin tin. You should be able to make 8 bread rolls in total.
Bake in the oven for 20 minutes.
Allow to cool for a few minutes before removing. You may need to run a knife along the edges of the bread rolls to help remove them.
Notes
These bread rolls can be kept in the fridge for up to 2 days. They can be eaten cold or reheated in the microwave.
Freeze for up to 2 months. They will defrost at room temperature in a couple of hours so you can add them straight from frozen into lunchboxes.
