Cheese roll-ups
See this recipe step by step

Cheese roll-ups

Teach kids a lifetime cookery skill with a special recipe from CBeebies' 'i can cook'- these buns show how to make dough

Difficulty and servings

Easy

Makes 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the flour and butter in a bowl and rub them together with your fingers. Rubbing in mixture with cold butter is hard and tiring on young fingers, so use slightly softened butter - but not so soft that it is oily. Now stir in the paprika and mix again.
  2. Add 100ml milk and mix with a fork until you get a soft dough. Add a splash more milk if the dough is dry. This process will teach you how to feel the dough and decide if it needs more liquid. You can always add more milk if required.
  3. On a lightly floured surface, roll out the dough like pastry to about 0.5cm thick. Try to keep a rectangular shape. Only roll in one direction, and roll and turn, roll and turn - by keeping the dough moving, you avoid finding it stuck at the end.
  4. Sprinkle the grated cheese on top, then roll up like a sausage along the long side. Cut into 12 thick rings using a table knife. Get an adult to show you how to hold the dough with one hand and cut straight through with the other.
  5. Line the baking tray with baking parchment. Place the roll-ups on the parchment, cut-side down, almost touching each other, making sure that you can see the spiral. Get an adult to put them in the oven for you and bake for 20-25 mins until golden and melty. Ask an adult to remove them from the oven, then leave to cool. The cheese roll-ups will keep for up to 3 days in an airtight container.
Try

BEFORE YOU START

Wash your hands, tie back long hair and put on an apron.

EQUIPMENT

To make the roll-ups, you'll need a baking tray, baking parchment, weighing scales, mixing bowl, rolling pin, fork and a table knife.

FOR PARENTS

Depending on the age of your child, and how much cooking experience they have, either pre-weigh everything or get them to help you with just a few of the ingredients. As they get more confidant, you can make preparing the ingredients part of the fun.

PER ROLL-UP

218 kcalories, protein 6.0g, carbohydrate 25.0g, fat 11.0 g, saturated fat 6.0g, fibre 1.0g, sugar 1.0g, salt 0.6 g

Recipe from Good Food magazine, May 2012.

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Latest comments and suggestions

  • Binder photo Megan Fyles

    25 July 2012

    Megan Fyles commented on this recipe

    Are you sure it's 200g flour and 500g butter? Seems a LOT of butter!!

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  • Binder photo Jilly

    25 July 2012

    Jilly commented on this recipe

    Had a peep around and its 50g butter.going to try tomorrow for my 3yr old to hellp.counting days down to school starting again...!

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  • Binder photo Casey

    26 July 2012

    Casey commented on this recipe

    It makes me chuckle!! Teach them a life skill Get them to make dough? But get them to go the the supermarket to buy ready grated cheese that's twice the price of the normal stuff. My sons cookery lessons at school consisted of things like this. Quick, ready made, ready peeled, grated. Its sad. I was taught to make cakes and bread. How to fill a family without needing a second mortgage. Real food. Healthy food. Fresh not processed. It really is time that kids were taught to cook. properly|!

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  • Binder photo judyY

    26 July 2012

    judyY commented on this recipe

    Impossible to roll out as recipe printed wrongly. 50n gram butter not 500 gram. JudyY

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  • Binder photo GFNatalie

    26 July 2012

    GFNatalie commented on this recipe

    Apologies @judyY, @Jilly, @Megan Fyles- you all noticed the misprint before we did. Thanks for pointing it out and sorry if it resulted in any disastrous roll-ups. All the best, BBC Good Food web team

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  • Binder photo amy r

    06 August 2012

    amy r commented on this recipe

    The top of the recipe says makes 6 but the method says to cut into 12 rings. Which of these is the nutritional info based on?

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  • Binder photo Ranna91

    21 August 2012

    Ranna91 rated and commented on this recipe

    5 stars

    Really tasty and easy. I'm making them with my GirlGuide group in September!

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  • Binder photo MonikaEchelon

    28 August 2012

    MonikaEchelon commented on this recipe

    These are delicious ! Made them for a slumber party yesterday and had to make another batch this morning because everyone wanted more for breakfast ! I was out of butter, so I put a tablespoon of olive oil into the flour and mixed the cheese with a bit of oregano. Beautiful ! @amy r: The nutritional info is for 6 rings, so just divide by 2 if you'll be making 12.

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  • Binder photo MonikaEchelon

    28 August 2012

    MonikaEchelon rated this recipe

    5 stars

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  • Binder photo Joanne1

    13 September 2012

    Joanne1 rated and commented on this recipe

    2 stars

    Made these today as needed something for lunchboxes but wasn't impressed. Cooked them for 20 mins and they came out quite dark in colour and taste or burnt cheese not very good but maybe its my oven.

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  • Binder photo May A. F.

    05 November 2012

    May A. F. commented on this recipe

    Great Recipe. Stuffed it with a mixture of emmental and cheddar because that's what I had handy, then sprinkled the top with oregano. YUM! I'll be using the dough more often with additional stuffing like thym, olives, white cheese, etc,,,,

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Difficulty and servings

Easy

Makes 6

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 25 mins

Vegetarian Freezable

Vegetarian

Ingredients

  • 200g self-raising flour , plus extra for dusting
  • 50g butter , softened
  • 1 tsp paprika
  • 100-125ml/3½-4fl oz milk
  • 50g ready-grated mature cheddar
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PER ROLL-UP

218 kcalories, protein 6.0g, carbohydrate 25.0g, fat 11.0 g, saturated fat 6.0g, fibre 1.0g, sugar 1.0g, salt 0.6 g

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