Cheese rolls with just 3 ingredients

Ingredients

• 250 gself-raising flour
• 300 gcream cheese
• 120 gParmesan-style cheese, grated

Instructions

1. 1

   Mix the ingredients

   Put the flour, cream cheese and Parmesan in a bowl. Mix until they come together into a dough.

2. 2

   Shape the rolls

   Take portions of dough weighing 30 g and roll each into a ball.

3. 3

   Coat and bake

   Coat each ball with about 10–20 g extra grated cheese and arrange them on a baking tray. Bake at 200°C for 20 minutes, until golden.

4. 4

   Serve the rolls

   Remove the tray from the oven and enjoy the rolls.

What are cheese rolls?

These are small baked savoury rolls made with a simple dough of self-raising flour and cream cheese, with grated Parmesan for a salty, cheesy finish. The recipe gives no specific regional origin; its appeal is the short ingredient list and straightforward method.

Cream cheese brings moisture and richness, while the self-raising flour helps the dough rise as it bakes. A coating of extra grated cheese adds a more pronounced crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 5g protein, 10g carbs, 7g fat.

Most of the carbohydrates come from the self-raising flour, while the cream cheese and Parmesan contribute much of the fat; the cheeses also supply most of the protein. Balance a serving with salad or vegetables, and treat the rolls as one part of the plate.

Why these three ingredients work

Self-raising flour: it combines flour with raising agents, so there is no separate leavening ingredient in the list. Mix it with the cream cheese just until a dough forms.

Cream cheese: it binds the dry ingredients and gives the rolls a tender, rich centre. Use it at a consistency that is easy to mix through the flour.

Parmesan: the grated cheese seasons the dough and provides the outside coating. The method calls for another 10–20 g for coating, in addition to the 120 g listed.

Getting an even dough

Mixing: bring the ingredients together until there are no obvious dry patches, without working the dough more than needed. A little stickiness is manageable when shaping the portions.

Portions: weigh out 30 g pieces for rolls of a consistent size. Roll them gently into balls rather than pressing them tightly.

Look for a golden finish

Coating: roll each ball in the extra grated cheese so the surface is covered. Set the coated balls on a baking tray with a little room between them.

Doneness: bake at 200°C for 20 minutes, as directed, and look for golden tops. If they still look pale, give them a little more time and check frequently.

Serving ideas

These rolls are best served warm, when the cheese coating is aromatic and the centres are soft. They work as a snack or alongside a bowl of vegetable soup.

For a fuller plate, pair them with a crisp salad or cooked vegetables. Their savoury, rich flavour also goes well with a simple tomato-based dip.

Timing and planning

The stated baking time is 20 minutes, but the recipe does not give a total preparation time. Shaping the 20 portions and coating them will add some hands-on time.

Prepare the tray while shaping the rolls so they can go into the oven as soon as they are coated. Keep the oven temperature at 200°C for the bake.

Recipe notes & tips

• Weigh 30 g portions to keep the rolls a similar size.
• Grate the coating cheese finely so it clings to the dough balls.
• Mix only until the ingredients form a dough.
• Arrange the rolls with space between them on the baking tray.
• Check for a golden surface at the end of the 20-minute bake.

Variations

• Herb finish: mix a little dried oregano into the grated cheese used for coating.
• Peppery flavour: add freshly ground black pepper to the dough.
• Garlic aroma: stir a small amount of garlic powder into the flour before mixing.
• Cheese swap: use another hard, finely grated cheese in place of the Parmesan-style cheese.
• Seeded coating: press a few sesame seeds onto the cheese-coated rolls before baking.

Common mistakes to avoid

• Uneven portions: weigh each piece at 30 g so the rolls bake at a similar rate.
• Overworking the dough: stop mixing once it comes together to avoid making the rolls dense.
• Skipping the coating: roll each ball in the extra grated cheese for a cheesy outer layer.
• Crowding the tray: leave space between the balls so they bake evenly.
• Taking them out too pale: bake for the stated 20 minutes at 200°C and check that the tops are golden.

How to store

Keep cooled rolls in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through; the coating may be less crisp after storage.

Frequently asked questions