Cheese + Sundried Tomato Rolls

Cheese + Sundried Tomato Rolls

All sorrows are less with bread.” Miguel de Cervantes

Question: If you could be anywhere right now, where would it be? My reply would be: at a lovely bakery in Paris, surrounded by the most delicious breads and gorgeous platters of cheese. Oh, and coffee. Lots of it.

Clearly it doesn’t take much to flatter me.

Despite my intense love for carb-heaven breads, I have been failing miserably at baking them. I suppose there is a special place in hell where all these failed disasters go to, and then gather to laugh at every attempt I make thereon.

However, this lone one made the cut out of that place and for the time being, I’ll enjoy it. This recipe is a variation on the recipe from the cinnamon rolls, which is the only reason why it made the cut. Instead of the sweet ingredients, I added copious amounts of cheese and some sundried tomatoes (to complete my “vegetable quota”).

In the cinnamon rolls I recommend removing some of the flour, however, here I keep the entire ¾ cup as the melted cheeses can sort of disintegrate them, and though they are still as mouth-watering yummy, they don’t look as pleasing.

You can change up the filling to whatever pleases you – pesto, fresh herbs, olives, capers, roasted peppers… really, whatever you want.

These go well with hot soup, a healthy salad, pasta, risotto, and even as a starter or mini bites at cocktail hour.

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The Recipe
Serves Yields: 12 mini rolls | Prep Time: 20 mins | Cook Time: 15 mins


  • ¾ cup flour
  • 1 tsp salt
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • Pinch of caster sugar
  • 1 tsp apple cider vinegar
  • 5 tbsp milk
  • 4 tbsp melted butter, divided equally
  • 1 cup grated cheese (mix of cheddar and mozzarella)
  • ¼ cup sundried tomatoes, chopped
  • 2 tsp dried herbs (basil, oregano)
  • ½ tsp cayenne pepper
  • Oil or melted butter for greasing
  • Flour for kneading


  • Preheat the oven to 180°C, and grease the cups in a muffin pan with vegetable oil or butter.
  • Mix the cheese, sundried tomatoes, herbs and cayenne pepper in a bowl and set aside.
  • Combine the flour, salt, baking powder, baking soda and sugar in a medium bowl.
  • In a separate bowl combine the milk, apple cider vinegar, and 2 tablespoons of the melted butter.
  • Add the dry ingredients to the wet, and stir with a fork to form dough. This dough should be very soft and crumbly.
  • Heavily flour a work surface, and pat the dough out with your hands into a rectangle. The dough would be soft and slightly stretchy and sticky.
  • Pour the remaining 2 tablespoons of melted butter on top of the dough and then sprinkle cheese mix topping.
  • Carefully, roll the dough up starting with the longer side. When you get to the end of the roll, pinch the entire seam shut.
  • Cut the roll into 6-8 equal pieces, place in the greased muffin tin, and bake for 14-15 minutes.

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The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.