- 500g pack bread mix
- oil, for greasing
- 8 good-quality sausages, cooked following pack instructions and cooled
- a little flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 50g garlic butter, melted
- 6 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 200g mature cheddar, grated
Make up the bread mix following pack instructions. Set aside somewhere warm-ish to rise, in a bowl covered with oiled cling film, while you get everything else ready. Slice the cooked sausages into just under 1cm slices.
Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages. Roll up the dough tightly from one of the longest sides, like a Swiss roll. Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12-hole muffin tin with a little more melted butter. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film. Set aside somewhere warm-ish for 30 mins to puff a little.
Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.