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PrintCHEESE AND MUSTARD ROLLS
Makes :
12
Preparation Time :
Cooking Time :
Preparation Method :
- Grease 23 cm round sandwich cake pan.
- Boil, steam or microwave potato until tender; drain, mash, cool.
- Sift flours into bowl, add potato, tasty cheese and mustard.
- Stir in butter and enough milk to mix to a soft sticky dough.
- Turn dough onto floured surface, divide dough into 12 portions.
- Knead each portion lightly to form a round shape, place in prepared pan.
- Bake in very hot oven 10 minutes, sprinkle with combined parmesan cheese and oats, bake further 10 minutes or until browned and cooked through.
INGREDIENTS
- 200 grams old potato, peeled, chopped
- 200 grams white self-Raising flour
- 100 grams whole meal self-Raising flour
- 100 grams grated tasty cheddar cheese
- 1 tablespoon seeded mustard
- 50 grams butter, melted
- 150 ml milk, approximately
- 25 grams grated parmesan cheese
- 25 grams rolled oats
5 comments for “Cheese and Mustard Rolls”
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