Cheese Rolls – A well deserved encore

These humble Cheese Rolls are a South Island, New Zealand classic.  I made a large batch – and only baked up a few and popped the rest into the freezer – they can be pulled out whenever you want a quick snack or lunch.

What you will need:

2 loaves of white sandwich bread – yes, it has to be thin cut white bread

1 can of reduced cream

1 packet of onion soup mix (powdered)

1 small onion, chopped finely

1 tsp mustard (I used Hot English and a bit more)

Lots of white ground pepper

300g of grated cheese (I used some pizza cheese and parmesan – but cheddar would be even better)

You just mix up the ingredients (excluding the bread)

Then you cut the crusts off your bread – there is a school of thought that says the crusts should be left on – over to you.

You butter each slice of bread well with softened butter – I do recommend butter rather than any other sort of spread – it bakes up better.

Then you spread  a dessert spoon of the mix onto the unbuttered side of each piece of bread until it covers 2/3rds of it – don't put more than this on cos it'll ooze out of the rolls when they are baked.  And don't put less because the rolls will be a bit dry and boring.

Bake in a moderate to high oven for 15 or 20 minutes, or, as they say, until golden brown.

Remember if you are freezing some for later to do it before baking!