Cheese Bread Rolls

In a large measuring cup, mix the yeast and olive oil into the water and leave for a about 10 minutes. After this has proofed pour into mixer and add flour about a cup at a time. Knead until the dough is smooth and springy.

Place the ball of dough in a lightly oiled bowl and cover with a damp cloth or saran wrap. Put in a warm place for about 1 hour until the dough has doubled in size.

Remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands.

At this point you can either use it immediately, or keep it wrapped in plastic wrap in the fridge or freezer until ready to use.

Roll dough into a 3/4“ thick rectangle, about 9”x12". Spritz with water and sprinkle with the grated cheese. Starting with a long side, roll it into a log, pinching the seam to seal. Place the log seam-side down on a lightly floured surface.

Gently cut the log into slices about 3 inches thick. Place them on a parchment lined pan and spread them open a bit. Let rise again in pan then bake.

Bake 400° about 20 minutes or a deep golden brown.

Remove from the oven and cool on a rack.