My mum is Yvonne, and in the winter there would be always be cheese rolls being made on mass in our house. She would make them to have with soup on cold days in the weekend.
This recipe will make two dozen (a little more than a loaf of sandwich white bread).
And is easy to double.
If I need to keep the rolls warm on the way to the smoko room I simply place them on a wooden chopping board and cover them with tinfoil. I then place a tea towel over the top.
I find they won’t sweat when wrapped up like this.
When you melt the mixture, make sure to keep an eye on it. Stir it often. It will burn and stick if left unattended.
I like to chop two crusts off the edges to make rolling the cheese rolls easier. You could save the edges to make into bread crumbs, or I like to feed them to the chickens and get my reward in eggs.
I use an electric knife to get a straight edge and avoid squashing the bread. My mum found mine in a second hand shop and I find it so handy.
I use an icing knife to spread the mixture onto the pieces of bread. The mixture is easily doubled and can be made in advance and frozen.
When you are ready to use the rolls – place them on a baking tray, spread with butter and grill. Turn and repeat.
Mum’s Cheese Rolls
- 1 pckt Onion soup
- 1 can Reduced cream
- 200 grams Tasty cheese (colby would work well too)
- 1 loaf Sandwich bread
- Combine the soup mix and reduced cream in a pot
- Grate the cheese and add it to the pot
- Place on a low heat until the cheese is combined
- Remove the crusts from two sides of the bread. I find using an electric knife makes this super easy.
- Use an icing knife to spread the mixture on each slice of bread. Use a pudding spoon amount for each slice.
- Roll up the slice of bread holding the crust toward you
- If you are freezing the rolls then return them to the bread bag and stack them in.
- If you are eating them, spread butter on each one and grill. Turn over and repeat.