Bake these comforting bread rolls in a muffin tin – they’re filled with cheddar, bangers, spring onions and garlic butter
Prep:1 hr and 20 mins
Makes 12
500g pack bread mixoil, for greasing8 good-quality sausages, cooked following pack instructions and cooleda little flour, for dusting50g garlic butter, melted6 spring onions, finely sliced200g mature cheddar, grated
STEP 1Make up the bread mix following pack instructions. Set aside somewhere warm-ish to rise, in a bowl covered with oiled cling film, while you get everything else ready. Slice the cooked sausages into just under 1cm slices.STEP 2Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages. Roll up the dough tightly from one of the longest sides, like a Swiss roll. Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12-hole muffin tin with a little more melted butter. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film. Set aside somewhere warm-ish for 30 mins to puff a little.STEP 3Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.
