Step-by-Step Instructions

1. 1.Prepare the Dough

   In a stand mixer bowl (or a large mixing bowl if kneading by hand), combine 700g of strong white bread flour, 1 tablespoon of caster sugar, one 7g sachet of instant dried yeast, and a big pinch of salt. Add 2 eggs, 300g of slightly lukewarm water, and 150g of softened salted butter. Whisk on high speed for about 3 minutes until a dough forms.

2. 2.Prepare the Filling

   While the dough is kneading, grate 200g of red and white cheddar cheese (or your preferred cheese) into a bowl. Add 100g of very soft butter to the grated cheese. Mush the cheese and butter together with your hands until well combined. Peel and grate about 8 cloves of garlic into the mixture. Chop some fresh parsley and add it to the filling for color, if desired.

3. 3.Assemble the Rolls

   Lightly dust a clean surface with flour. Roll out the dough into a large rectangular shape, approximately 2-3 feet long. Evenly spread the prepared cheese and garlic filling across the entire surface of the rolled-out dough. Carefully roll the dough from one long side to the other, forming a tight cylinder.

4. 4.Cut and Prove the Rolls

   Cut the dough cylinder into 12 equal pieces. Line a baking tin with parchment paper and arrange the 12 rolls inside. Cover the tin with cling film and let the rolls prove in a warm place for about 1 hour, or until they have visibly risen and are puffy.

5. 5.Bake the Rolls

   Preheat your oven to 180°C. Once the rolls have proved, remove the cling film. Give them a light egg wash (or milk wash) for a golden color. Place the tin into the preheated oven and bake for 30 to 35 minutes, or until golden brown and cooked through.