These yeast-free Rosemary & Cheddar dinner rolls are so delicious and so easy to make. I made a Lentil and Kale stew for dinner a few nights ago and these dinner rolls paired deliciously with the meal. They can be paired with almost any meal and can be easily adapted to meet the needs and flavour palettes of your family.
These Rosemary-Cheddar dinner rolls are soft and fluffy and their flavour is intense without being overpowering. They can be eaten on their own with a dip of extra virgin olive oil and freshly cracked pepper with chilli flakes or they can be a side to accompany your choice of soup or stew.
They only take a maximum of 20 minutes to make and are best served warm, so please be sure to reheat them when serving. I reheat mine by popping them back in the oven for a few minutes to make them nice and toasty, however after a meal I hardly ever have any remaining!
- 3 cups Self-raising Flour sifted
- 1 & 1/2 cups Milk
- 3 teaspoons Honey
- 6 tablespoons Mayonnaise
- 3 & 1/2 tablespoons Rosemary chopped
- 1 cup Cheddar grated
Pre-heat the oven at 180°C and prepare baking pan or muffine tray by oiling it lightly.
Mix flour, milk, mayonnaise and honey in a bowl with a wooden spoon
Add rosemary and cheddar and combine
Bake rolls for 15 – 20 minutes at 180°C. Once baked, enjoy!
- Serving Size: 12 Rolls