Kaas-en-Kruie Broodrolletjies (Cheese and Herb Rolls)
Kaas-en-Kruie Broodrolletjies
These little cheese and herb rolls were the kind of treat your mum made when visitors popped in unexpectedly — quick to mix, quick to bake, and always smelling like a warm welcome. Soft on the inside with a gentle cheesy crust, they were perfect with soup, braai vleis, or just a bit of butter while they were still hot. They bring back memories of floury countertops, the sound of a tray sliding into the oven, and that first bite that was always too warm to wait for.
Ingredients
- 250 g plain flour
- 4 tsp baking powder
- 2 tsp salt
- 60 ml oil
- 1 egg, beaten
- Milk (enough to make up 250 ml of liquid together with the egg)
- 1 packet chicken & herb soup mix (or similar savoury soup powder)
- 1 cup grated mature cheese
- Spring onion, finely chopped
- 1 egg, beaten (for glazing)
Method
- Preheat the oven to 180°C.
- Sift and combine the dry ingredients (flour, baking powder, salt).
- Mix oil, beaten egg and milk to make about 250 ml of liquid; add to dry ingredients to form a soft dough.
- Roll the dough out into a rectangle like a Swiss roll.
- Sprinkle the soup mix, grated cheese and spring onion evenly over the surface.
- Roll up the dough tightly, slice into rounds and place on a greased baking tray.
- Brush the slices with beaten egg.
- Bake for 20–25 minutes at 180°C until golden.