Parmesan and Rosemary Mini Rolls

A small bread roll with a lovely mix of flavours, great with soups. Can make larger bread rolls but when baking you will need to cover the top of the rolls with tinfoil when it starts to go brown and bake for an extra 10 minutes.





What You Need:-
500g Strong White Flour
4 Tablespoons Olive Oil
3 Teaspoons Salt
7g Yeast
350ml Warm Water
60-70g Parmesan Cheese
Small Handful of Fresh Rosemary
Extra Olive Oil for Brushing


  1. Place the flour in a bowl and make a well in the middle, pour the salt to one side of the bowl then add the oil water and yeast into the middle of the well. Mix until it has formed a dough ball.
  2. Leave to stand for 10 minutes then turn out onto a floured surface and knead for 10-15 minutes.
  3. Sprinkle some flour into the bowl and then place the dough back into the bowl, cover with a wet towel or cling film then place somewhere warm for 1 hour, until it has doubled in size.
  4. Finely chop a small handful of rosemary and weigh 50g parmesan cheese.
  5. Mix the parmesan and rosemary together and sprinkle some onto the work surface. Knead the bread on the mix and keep topping up until all the cheese and rosemary mix is in the dough.
  6. Divide the dough into 50g balls, place them on a tray covered with greaseproof paper and cover with a wet towel or cling film for 30-45 minutes until nearly doubled in size.
  7. Preheat the oven to gas mark 6, brush the top of the rolls with olive oil and sprinkle the rest of the cheese over the bread rolls. Bake for 25 minutes
  8. Take the rolls out of the oven, transfer to a cooling rack and cover with dry towel until cooled.


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