Cheese and Herb Rolls for Pasta

Try these soft rolls with an onion and tomato sauce over pasta. The mix of brown and white flours may need a little more water than plain white flour requires, but if you aim for a soft textured dough you will not go far wrong. Again, if you try to make the rolls look attractive in a ring, they make a great tear and share?


  • 350 grams strong white flour
  • 150 grams strong wholemeal flour
  • 25 grams of butter
  • 300 grams water – 200 grams from the tap, rest from a freshly boiled kettle
  • Grated Parmesan cheese to taste – you are trying for a flavoursome loaf, but do not overload these rolls with Parmesan
  • We try to pick herbs from the garden, but occasionally have to settle for dried mixed herbs
  • 10 grams salt
  • 10 grams fast action yeast
  • A little vegetable oil


  1. Dissolve the salt in the water.
  2. Mix the flour, butter and yeast in a large mixing bowl.
  3. Add most of the salt water to the flour and yeast.
  4. Stir the flour and water together until a rough dough starts to come together.
  5. Add the rest of the water, continuing to stir, until the dough has picked up all the flour.
  6. Rub the dough around the bowl until the bowl is clean
  7. Pour a tablespoonful of oil on a work surface, and spread it thinly
  8. Work the dough by holding the closest edge and pushing the rest away with the heel of your other hand.
  9. Fold the further edge back to the closest edge and rotate 90 degrees
  10. Repeat from step 8 until the dough becomes smooth and non-sticky
  11. Flatten the dough and spread the cheese and herbs thinly over it
  12. Roll it up tight like a Swiss roll
  13. knead it a little longer
  14. Pour a teaspoon of oil in the mixing bowl
  15. Fold the dough into a ball, and place in the mixing bowl, turning the dough to cover with the oil
  16. Cover bowl with a lid or tea-towel and leave for an hour or until doubled in size
  17. Press the dough down with your fist and then break into seven pieces and shape into balls, arranging in a circle and ensuring there is space between the balls to allow them to prove again.
  18. Brush the rolls with a little melted butter, or milk, and scatter some grated cheese and herbs over the top; salt and pepper add more flavour.
  19. Place the baking tray in a cold oven, with a small bowl of boiling water to keep the oven moist and warm. This stops the surface of the dough drying out, and allows it to expand.
  20. Once the dough has again risen, which will not take as long this time, take it out of the oven and keep in a draught-free place whilst you heat the oven to 230 degrees Centigrade (unless you have a separate oven, in which case you can put the loaf straight into the oven.
  21. When you have a hot oven put the rolls in to bake for 15 or so minutes.
  22. After this time, test the rolls by tapping on the bottom, and it should sound hollow.
  23. Allow to cool for at least 30 minutes on a wire rack, before using to mop up your sauce!