Cheese rolls

Ingredients

• 250 gself-raising flour
• 300 gcream cheese
• 150 gfeta cheese

Instructions

1. 1

   Combine ingredients

   Put the self-raising flour, cream cheese and cheese in a bowl.

2. 2

   Choose the cheeses

   The recipe uses cream cheese for a creamy texture and feta for a stronger flavour. Feta can be quite salty, so add a pinch of salt only if you think it needs it.

3. 3

   Knead the dough

   Mix until the ingredients are well combined, then turn the dough out onto a flat surface and knead until it forms a smooth, even ball.

4. 4

   Prepare the tray

   Oil a baking tray.

5. 5

   Shape the rolls

   Take a piece of dough and shape it into a ball. Place it on the tray and repeat with the remaining dough.

6. 6

   Bake the rolls

   Bake at 200°C for 15–20 minutes.

7. 7

   Cool and serve

   Leave the rolls to cool, then enjoy them with mate, as part of a snack spread or however you like.

What are cheese rolls?

These are small savoury rolls made without yeast, using self-raising flour to help them rise in the oven. The recipe does not specify a particular regional origin, but pairs a mild, creamy cheese with salty feta for contrast.

The short ingredient list and quick method make them practical when you want freshly baked bites without waiting for yeast dough to prove.

Nutrition and macros by portion

The nutrition label shows one serving as written: 93 calories, 4g protein, 8g carbs, 5g fat.

The self-raising flour supplies most of the carbohydrates, while the cream cheese and feta contribute much of the fat and protein. Have a few rolls alongside salad or fresh vegetables to add colour and fibre to the plate.

Choosing the cheeses

Cream cheese: it brings moisture and a smooth texture to the dough, helping the rolls stay tender.

Feta: its tangy, salty flavour stands out in each bite. As saltiness varies between feta brands, taste the mixture before deciding whether it needs the optional pinch of salt.

Getting a smooth dough

Mix until no dry flour remains, then knead on a flat surface until the dough looks even and holds together as a smooth ball. If some dough sticks to your hands, work patiently rather than adding extra flour straight away.

Even mixing matters here: it helps distribute the feta and cream cheese so the rolls bake more consistently.

Shaping and spacing

Similar-sized balls are likely to bake at a similar rate, so divide the dough evenly as you shape it. Leave a little room between the rolls on the oiled tray, as they may expand while baking.

The recipe does not specify a roll size, so use the stated yield of 25 as a guide when portioning the dough.

Baking cues

Bake at 200°C for 15–20 minutes, as directed. Check the rolls near the lower end of the time range; ovens and roll sizes can affect how quickly they colour.

Look for rolls that are set and lightly coloured, then let them cool before serving so they are easier to handle.

Serving ideas

Serve the rolls alongside mate or include them in a snack spread with other savoury bites. They also work as a simple accompaniment to a meal.

Because the rolls contain both flour and cheese, pair them with fresh vegetables or salad for a more balanced plate.

Recipe notes & tips

• Use feta as described for the recipe's pronounced savoury flavour.
• Taste the dough before adding salt, since feta can already be quite salty.
• Knead until the dough is smooth and evenly combined.
• Make the dough balls a similar size so they bake at a more even pace.
• Start checking the rolls at 15 minutes, as the recipe gives a 15–20-minute baking range.
• Allow the rolls to cool before serving.

Variations

• Herb flavour: mix chopped fresh herbs into the dough for a fragrant savoury note.
• Black pepper: add a little freshly ground pepper to complement the cheese.
• Seeded tops: sprinkle seeds over the shaped rolls before baking.
• Smaller bites: shape the dough into smaller balls and begin checking them earlier.
• Extra tang: use a slightly stronger feta, and taste before adding any salt.

Common mistakes to avoid

• Adding salt automatically: feta may be salty already, so taste the mixture before adding a pinch.
• Uneven portions: balls of very different sizes may finish baking at different times; shape them consistently.
• Skipping the tray oil: oil the baking tray before arranging the dough balls to help prevent sticking.
• Stopping before the dough is smooth: knead until it forms an even ball for a more consistent result.
• Overbaking: check at 15 minutes and use the full 20 minutes only if needed.

How to store

Once cool, store the rolls in an airtight container in the fridge and eat within 3 days. Reheat briefly in a moderate oven until warmed through; the exact time will depend on their size.

Frequently asked questions