John Myers
Sheep Cheese Rolls
The perfect sheep cheese rolls recipe with a picture and simple step-by-step instructions.
- 150 g Sheep cheese
- 375 g Wholemeal spelled flour
- 1 packet Dry yeast
- 1 tsp Sugar
- 1 tsp Salt
- 1 tsp Dried rosemary
- 220 ml Lukewarm water
- 2 tbsp Sunflower oil
- 1 tsp Spicy bread spice
to sprinkle:
- 1 tbsp Dried rosemary, chopped
- Crumble the sheep’s cheese. Mix flour with dry yeast and then knead with the other ingredients to form a smooth yeast dough. Cover and let rise in the oven at 40 degrees for about 30 minutes.
- Knead the dough well on a floured work surface and then divide into 8 portions. Shape each serving into a long, thin roll, with the center slightly thicker than the ends. Then form a braid out of each roll by looping the ends around each other twice. Place the braids next to each other on a baking sheet lined with baking paper and cover and let rise for another 20 minutes.
- Preheat the oven to 200 degrees (or fan oven 180 degrees). Brush the braids with a little water and sprinkle with chopped rosemary. Bake on the middle rack for about 20 minutes.
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