Those Dang Cheese Rolls

ta da! The very latest award winning cheese roll recipe

JOY JONES' AWARDING WINNING CHEESE ROLL RECIPE

500g grated cheese (Mainland Mild Blend or Mild Cheddar)
1 tin Nestle Carnation evaporated milk
1 pkt Maggi onion soup mix
1 finely chopped onion
1 tsp mustard powder
1 cup cream

Heat in microwave for 6 mins, stirring in between time. Cool, spread lengthways on to long-cut white bread from Marlow's Bakery, South Dunedin. Roll into cheese rolls using 3 x folds.

Chef_rainrain1, Apr 19, 7:05 pm

Yummo, sounds like a nice creamy mix rain rain, nearly time for cheese rolls and soup for winter.

Chef_fifie, Apr 19, 11:27 pm

Definitely a keeper I would say!

Chef_rainrain1, Apr 20, 1:36 am

I keep meaning to make these but havnt yet - recipes are always for large amounts, I'd be keen to take the 'extras' into work for everyone but we dont have an oven to warm them in

Chef_dibble35, Apr 20, 7:12 am

Make a batch up and freeze. If you have flat bed panni press or Sammie maker cook them in that at work. They will come out a bit flatter, not the original rolls, spread some butter on outside when toasted taste just as good.

Chef_fifie, Apr 20, 9:53 pm


That sounds like a wonderful idea, could just keep them in the freezer at work and use a few as we want them, have one of those flat toasted sandwich makers. Righto, might be my mission for monday. or maybe not, just remembered mum left me a banana cake in the freezer to take to everyone at work on tuesday. next week maybe.

Chef_dibble35, Apr 23, 3:25 am

Yes, I must make these too. trouble is I'd eat too many of them lol

Chef_awoftam, Apr 23, 6:13 am

A question for Cheese Roll professionals - does it matter if you use fresh bread or slightly stale bread? Does fresh bread make 'em not so crunchy?

Chef_awoftam, Apr 23, 6:16 am

Fresh bread is better, makes it easier to roll. They are best grilled to get the crunch. I dont like them cooked in a sammie press it sort of softens them, u can toast them over a hotplate on a cake rack and they come out as if grilled. They are dam nice and heaps of butter after cooking

Chef_timturtle, Apr 23, 8:26 am

dibble35 wrote:

That sounds like a wonderful idea, could just keep them in the freezer at work and use a few as we want them, have one of those flat toasted sandwich makers. Righto, might be my mission for monday. or maybe not, just remembered mum left me a banana cake in the freezer to take to everyone at work on tuesday. next week maybe.[/quote. Make them up throw them in a plastic bag, freeze in work freezer just take out what you want. Just be aware they arnt as crunchie in panni press as grilled in oven. Ask work if maybe you could all contribute or they may buy a bench top little oven with a grill lol, that could be used for reheating and the cheese rolls in winter.

Chef_fifie, Apr 23, 9:17 pm



Thanks! Will do a batch to have with hock soup be fab this winter.

Chef_awoftam, Apr 23, 11:03 pm

I always double this recipe and it does about 4 loaves of sandwich bread. I freeze them in bags of 8 and cook them in my Breville health grill from frozen, only takes 3-4 minutes. It's a fab recipe, although sometimes I only use half an onion and I ALWAYS use tasty cheese.

Chef_nozzie007, Apr 28, 9:40 am

What's wrong with just grated mild cheese. Like cheese roll is cheese roll. All that other junk disqualifies it from being called a cheese roll. Lagonda Tearooms in Oamaru actually labels their Rolls, Cheese Rolls and Cheese and Onion Rolls. Simple and effective.

Chef_gypsyrose1, Apr 28, 10:31 am

Have spread hundreds of them in school fundraisers. just don't be stingy with the amount used.

Chef_karlymouse, Apr 28, 11:35 am

And definitely use FRESH bread.Joy's recipe is the best !

Chef_neil_di, Apr 28, 11:50 pm


Was just reading through this thread again as I was wondering if peeps used tasty cheese - or if it was too oily (fatty). I never buy mild/colby 'normal' cheese - if I eat cheese I want to taste it - esp with soup. Wonder about a mix of tasty and mozzarella. tast-
y and stringy could be the go!

Chef_awoftam, Apr 29, 6:46 am

Definitely Tasty cheese.I think mozzarella would be wasted in this recipe.

Chef_neil_di, Apr 29, 4:10 pm

We have Cheese rolls in our house - a slice of cheese & roll in bread - anything else added would be called a savory cheese roll - according to my 87 yr. old neighbour.

Chef_woopooz, May 21, 6:46 am

we make ours just like fifi they really are the best

Chef_ritebuy, May 23, 9:23 am

The main thing as far as I'm concerned is they are grilled and toasted NOT steamed in a press. You need The crunch

Chef_timturtle, May 23, 10:11 am

AND the butter spread on top after grilling

Chef_timturtle, May 23, 10:12 am

So looking at previous threads, is it Reduced Cream or Evaporated Milk I should use. or does it not matter flavour/texture wise?

Chef_pauline999, May 23, 10:42 pm

Old thread, but here's another recipe which I like a lot.

1 pkt maggi onion soup mix, warmed with 1 cup of water over low heat.
Add 2 packed cups of grated cheese of your choice
1/2 tsp paprika
1/2 to 1tsp curry powder
Spread all over slice of fresh unbuttered sandwich bread and fold twice.
Makes one loaf
Cook, and butter while hot

Chef_rainrain1, May 24, 12:03 am

Make them up throw them in a plastic bag, freeze in work freezer just take out what you want. Just be aware they arnt as crunchie in panni press as grilled in oven. Ask work if maybe you could all contribute or they may buy a bench top little oven with a grill lol, that could be used for reheating and the cheese rolls in winter.[/quote]
Well the boss went out and bought us a little benchtop oven this past week. Yay! And the 5 or 6 regular staff have decided to take it in turns to make something for everyone else every wednesday for morning tea. so at least we can honestly tell the boss its being used and is much appreciated. So im off to buy the ingredients for these today, will make them over the weekend, have to try a few out of course.

Chef_dibble35, May 26, 9:15 pm

Does anyone have a recipe for these that doesn't include the Maggi onion soup mix?

Chef_homecomfitz, May 27, 7:06 am

Made heaps like this for tour buses pulling in to the tearooms would grill them and put them in pie warmer ready to go about 20 mins before they were due to arrive, always crunchy and tasty serve spread with lashings of butter. just make up a amount you want.
In a bowl put grated tasty cheese, some finely diced onion and mix together. Then add boiling water and stir until the mix is a LITTLE bit on the sloppy side. Let the mix sit for a while until it cools and becomes spreadable then spread a good laying on very fresh thin bread (white or brown) crusts off, roll up and toast under the grill.

Chef_fifie, May 27, 7:48 am



I use a can of reduced cream, a packet of onion soup, lots of cheese, heated gently in the microwave until the cheese melts. Spread thickly over fresh white sandwich bread, roll. And grill, or cook on a sandwich press.

Chef_tjharris, May 27, 9:44 am


I was wondering about the crusts and butter side of it. I made these last night, well a few, and although delicious it seemed a bit fiddly buttering one side, filling, then rolling with the crusts on, they sort of stuck out at all angles, maybe not fresh enough bread but I did only buy it yesterday. So no butter till after they are cooked?

Chef_dibble35, May 27, 6:22 pm

Butter only once the cheese roll has been toasted. You can cut the crusts off and they used to do this many years ago but don't appear to do this today. I have been known to use a rolling pin over 4 slices off bread in a line to soften the crusts. I leave the 4 slices of bread in a line and quickly spread mix over and roll up and pile them together while I make rest. I hope this makes sense.

Chef_malcovy, May 27, 7:43 pm

i use reduced cream as well lovely on toast not rolled

Chef_harrislucinda, May 27, 9:00 pm

yes i agree just brought some and no filling

Chef_harrislucinda, May 27, 9:01 pm

In the 60s and 70s they had an earlier version of a press that sort of pressed and grilled them.

Chef_olwen, May 27, 9:09 pm

No butter till after they are cooked, secret is good fresh bread, ive found some of the s/m bread is day old we get it dosent roll as good. If making a heap we get couplands bread nice and fresh. Can leave the crusts on, seems to be the way these days, as someone said roll over a few slices at a time with the rolling pin makes them easier to roll.

Chef_fifie, May 27, 9:20 pm

It's been ages since I made cheese rolls but I think we cut off the long side crusts only so the short ends still had crusts which added to the crunch factor when eating and only butter was lashings after they were toasted

Chef_timturtle, May 27, 9:59 pm

Made them following the recipe but they were too runny. Binned the whole lot, wont make them again.

Chef_gabbysnana, May 27, 10:35 pm



Not sure which recipe you mean, but why didn't you add more cheese to make it thicker, or thicken the mixture with a bit of cornflour? Such waste.

Chef_rainrain1, May 27, 11:25 pm

dont understand how the mixture would runny ? yes more cheese would have thickened what a waste of ingreds
the top recipes say 1 tin then 1 cup cream that would make sloppy

Chef_harrislucinda, May 28, 1:33 am


Wrong cheese.
Condensed milk? No.
Cream, no.
Sorry.

½ cup Water, boiling
1 packet Onion soup mix, approx 30g
1 splash Red onion, finely chopped
2½ cups Grated tasty or other aged cheddar cheese
20 slices sandwich bread
25 g Butter

Chef_lythande1, May 28, 3:03 am


Just because it’s not a recipe you wouldn’t use doesn’t make it wrong and there is no need to be rude about it!

Also you need to clean your glasses, no where in rainrains post does it mention condensed milk.

Chef_holly-rocks, May 28, 3:12 am

It's not my recipe, it was copied from the ODT on the day it was printed for whoever might like to give it a go. I have never made it!

Condensed milk LMAO :-)))

Chef_rainrain1, May 28, 5:46 am

We used to call evaporated milk unsweetened condensed milk about 60 years ago,

Chef_olwen, May 28, 5:57 am



Big difference for a cheese roll though. I'm still chuckling over that booboo

Chef_rainrain1, May 28, 6:26 am

True.

Bought cheese, onion soup and evaporated cream today. Forgot bread. Maybe just as well because I'm short on freezer space. Think sandwiches to toast in cat iron pan are the way to go when (if) I get round to this.

Chef_olwen, May 28, 6:38 am

ok thanks guys, last question, I know you can freeze the made up rolls ready for cooking. But I still have the ingredients in the fridge to make up the other half of the mix, evap. milk, cream, etc. no more room in the freezer for made up rolls. so can i make up the cheese mix and freeze that or am i better off freezing the cream and evap. milk separately? Tia

Chef_dibble35, May 28, 8:34 pm

Chef_rainrain1, May 30, 4:34 am

Not cheese rolls, but sliced onions caramelised with brown sugar and balsamic vinegar, slices Brie, and couple slices of pre cooked streaky bacon in between slices sour dough bread, toasted in frypan in little butter is good.

Chef_fifie, May 30, 6:23 am

. what a great event

Chef_korbo, Sep 11, 2:45 am