These mouthwatering cheese rolls are so good, I hardly had enough time to photograph them before they all disappeared from the tray without a trace. And to top that, they are easy to make you'll find yourself fighting the urge to make them every week.
While I was making them, a friend was visiting and I really wanted to spoil her a little bit, becoming a new mom and all. So while we were chatting away, the smell of baked goods was spreading around the house. Oh.. the magic begins...
My friend devoured them one by one and by the time she got to the third one said it was the perfect company for a cold glass of bear. So we opened up one and had a fantastic "after noon tea".
They did go fast, they didn't even have enough time to cool, but I did manage to put a side a couple of these comfort magic balls for my darling husband to munch on when he got home. He said they were like little pizza rolls without the tomato sauce.... mmm... now that's a thought for next time!
No Yeast! No Raising time! No waiting! Very fast and easy!
Let's bake!
To make the dough mix in a bowl the cottage cheese and yogurt (You can use a mixer if you want to but it's not a must). Sift flour, baking power, bicarbonate of soda and salt and mix well.
Add the flour mixture into the cottage cheese and mix well until a ball of dough forms. Work it a little bit until unified.
Use a rolling pin to roll out the dough on a generously floured surface to a 1/2 cm thick rectangle.
Melt butter and mix with garlic, basil and a pinch of salt. We are going to use this mixture to spread over the dough, brush the baking tin, and brush the rolls once they are out of the oven, so son't use all of it on the dough. Scatter the cheese evenly and roll the dough starting from the wide edge to a long roll.
Trim the edges and cut rolled dough into 2 portions. Then cut each portion into 2 again. So we have 4 rolls. Now cut each roll into 3 portions to end up with 12 rolls.
Brush a muffin tin with some of the butter mixture (saving the last bit for later) and place the rolls, cut-side facing up.
Bake in the preheated oven for 20 minutes until puffed and golden and the cheese is bubbly.
Now all is left is to fight off all the little hands coming to see what smells soooooo good in the kitchen.
Cheese & Garlic Rolls
Great for entertaining, superb as a quick breakfast.
Makes 12 prep: 10min cook: 20min
Adapted from "My Sweets" by Chen Shoukroon
For the dough:
250 gr Cottage cheese
200 gr Plain yogurt
350 gr Plain flour
10 gr Baking powder
1/4 tsp Bicarbonate of soda
1 tsp Salt
For the Filling:
100 gr Butter
100 gr Parmesan cheese (or any other kind you like)
2 tbsp Chopped fresh Basil
4 Cloves of garlic crushed
Pinch of salt
Preparation:
Preheat oven to 200°C.
Mix in a bowl cottage cheese and yogurt.
Sift flour, baking power, bicarbonate of soda. Add salt and mix well.
Add the flour mixture into the cottage cheese one and mix well until a ball of dough forms. Work it a little bit until unified.
Use a rolling pin to roll out the dough on a generously floured surface to a large rectangle until 1/2 cm thick.
Melt butter in the microwave, and mix with garlic, basil and a pinch of salt Spread half of the butter mixture onto the dough (Remember, save some for late).
Coarsely grate cheese and scatter evenly on top of the butter.
Roll the dough into a long roll starting from the wide edge.
Using a sharp knife trim the uneven edges.
Cut the roll into 2 portions. Then cut each portion into 2 again. So we have 4 rolls. Now cut each roll into 3 portions to end up with 12 rolls.
Brush the muffin tin with some of the butter mixture (saving the last bit for later) and place each roll in a hole cut side facing up.
Bake in the preheated oven for 20 minutes until rolls puffed and golden and the cheese is bubbly.
Notes:
1. In my old oven the baking process took 20 minutes. Different ovens will have different baking times.
Happy days my friends. Happy days.
