Cheese & Chive Rolls
No-knead cheese and chive rolls with a crispy crust.
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- •15 g Fresh yeast
- •1 teaspoon Instant or active dried yeast(optional)Alternative to fresh yeast
- •Bread flour
- •Salt
- •ChivesChopped into 6mm pieces
- •Grated cheeseStrong cheddar or Red Leicester recommended
- •Water40°C / 104°F
- •Oil
- 1
Dissolve fresh yeast in warm water (40°C / 104°F). If using dried yeast, use 1 teaspoon (4g) and dissolve similarly.
2 min
- 2
Add bread flour and salt to a warm bowl.
1 min
- 3
Add chopped chives and grated cheese to the flour mixture and mix thoroughly.
3 min
- 4
Whisk oil into the yeast mixture and add to the flour mixture. Mix until a shaggy dough forms.
5 min
- 5
Cover the bowl and let the dough proof for 30 minutes until doubled in size.
30 min
- 6
Turn the dough onto a wet surface, give it a few turns, and return to the bowl. Let it proof for another 45 minutes.
45 min
- 7
Preheat oven to 200°C (392°F) or 180°C (356°F) for fan-assisted ovens. Prepare a baking tray.
15 min
- 8
Turn the dough onto a floured surface, knock it back, and shape into a rectangle. Divide into 4, 6, or 8 rolls.
10 min
- 9
Place rolls on a greased or parchment-lined baking tray. Cover and let rise for 30 minutes.
30 min
- 10
Grate cheese on top of each roll and bake in the preheated oven for 20 minutes.
20 min
- 11
Cool on a wire rack before serving.
20 min
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Pizza
Any style of pizza