Breakfast rolls

This is great for a weekend bruch or for snacks to take on the go. You can adapt the fillings to whatever you have at hand.

METHOD

1. Mix water yeast and sugar into a small bowl and set aside for 10 minutes until it becomes fluffy.
2. Add the olive oil to the fluffy yeast.
3. Place the flour and salt and herbs into the bowl of a stand mixer with a kneading hook attached.
4. Knead for 6-8 minutes or until dough is smooth and elastic 
5. Place dough in an oiled bowl and set in your oven to proove mode for 30 minutes or until dough has doubled in size 
6. While the dough is proving prepare the filling
7. Whip the eggs lightly in a small bowl.
8. Add half the egg mixture to 1 cup of the grated cheese and all the other filling ingredients and mix together.
9. When dough is ready, lightly roll out to a rectangle approximately 1cm thick
10. Spread the filling over the dough and roll up from the long side into a swiss roll shape.
11. Cut the roll into 10-12 even rounds and place in a well oiled or baking paper lined tin.
12. Spoon the rest of the egg mixture over the rolls .
13. Sprinkle over remaining cheese and add a dollop of relish to the top of each roll if desired
14. Return to oven to prove for 20 minutes.
15. Remove from oven, and preheat to 200C Fan assisted or Bottom and Fan Forced with low humidity and cook for 30 minutes or until golden brown