bread cheese roll recipe with step by step pics – easy to prepare baked cheese bread roll with a cheesy spiced potato stuffing. this is a healthy version of baked bread roll.
i make these delicious cheese bread roll as a quick snack at times. on days, i prefer to bake rather than saute or fry. baking is better as i just need to place the food in the oven and let it bake or grill.
this recipe of bread roll shared here is  just a basic method and you can choose the filling you want. i usually go for the classic potato-cheese combination. sometimes i also add some boiled peas or cooked carrots or green beans in the filling. you can choose the veggies you want. you can also go for the flavors you prefer by using your choice of herbs and spices. this recipe is good for kids as its low on the spice quotient.
in case you might be interested in the fried version, then you can check this recipe of fried bread roll.
serve these crisp golden cheese roll as an evening snack or as a brunch with tomato ketchup or coriander chutney. they also make for a good starter snack.
few more bread recipes for snacks
cheese roll
INGREDIENTS FOR cheese roll
- 9 to 10 bread slices - whole wheat or brown or white bread
- 1 medium to large potato Or 125 grams potatoes Or ½ cup chopped boiled potatoes
- 50 grams cheese Or ½ cup tightly packed cheese - cheddar cheese or processed cheese
- ¼ to ½ teaspoon black pepper powder (kali mirch powder)
- ½ teaspoon cumin powder (jeera powder)
- 1 tablespoon chopped coriander leaves (dhania patta)
- 1 to 2 pinch salt
- butter at room temperature as required
- oil as required for brushing the bread roll
HOW TO MAKE cheese roll
preparation for bread cheese roll
- first boil 1 medium to large potato till its completely cooked. peel, chop and keep aside.
- mash the potatoes when they are still warm.
- then grate 50 grams cheese. you could use any cheese like processed cheese or cheddar cheese. in cup measurement, you should get 1/2 cup tightly packed grated cheese.
- add the grated cheese, 1/4 to 1/2 tsp black pepper powder, 1/2 tsp cumin powder and 1 tbsp chopped coriander leaves to the mashed potatoes. also add a pinch or two of salt.
- mix very well and keep aside.
making cheese roll
- thinly slice the edges from the bread.
- with a rolling pin, flatten the bread slightly. apply a light pressure. if rolled too much then the bread slice tears.
- spread a thin layer of butter on the slices.
- take 2 tbsp of the potato-cheese stuffing and place it on one side of the bread.
- brush some water over the four edges of the slices. you can also dip your fingertips in water and moisten the edges.
- now gently cover the bread slice and press the edges to form a rectangular roll. you can also moisten your fingers with some water and then press.
- prepare cheese rolls this way and place on a baking tray. no need to grease the tray. lightly brush some oil on the rolls. don't brush too much oil as the bread absorbs a lot of oil at room temperature. just brush lightly.
baking bread cheese roll
- bake cheese roll in a preheated oven at 200 degrees celsius/390 degrees fahrenheit for 10 to 12 minutes or till the bread cheese roll become golden and crisp.
- as oven temperatures vary, do keep a check while baking.
- once done remove cheese roll from the oven.
- serve these bread cheese roll hot or warm with some tomato ketchup or coriander chutney.
preparation to make bread cheese roll
1. first boil 1 medium to large potato till its completely cooked. peel, chop and keep aside.
2. mash the potatoes when they are still warm.
3. then grate 50 grams cheese. you could use any cheese like processed cheese or cheddar cheese. in cup measurement, you should get ½ cup tightly packed grated cheese.
4. add the grated cheese, ¼ to ½ tsp black pepper powder, ½ tsp cumin powder and 1 tbsp chopped coriander leaves to the mashed potatoes. also add a pinch or two of salt.
5. mix very well and keep aside.
making cheese roll
6. thinly slice the edges from the bread.
7. with a rolling pin, flatten the bread slightly. apply light pressure. if rolled too much then the bread slice tears.
8. spread a thin layer of butter on the slices.
9. take 2 tbsp of the potato-cheese stuffing and place it on one side of the bread.
10. brush some water over the four edges of the slices. you can also dip your fingertips in water and moisten the edges.
11. now gently cover the bread slice and press the edges to form a rectangular roll. you can also moisten your fingers with some water and then press.
baking bread cheese roll
12. prepare cheese roll this way and place on a baking tray. no need to grease the tray. lightly brush some oil on the cheese rolls. don’t brush too much oil as the bread absorbs a lot of oil at room temperature. just brush lightly. the bread i used was crumbly and not easy to roll. if there are tiny gaps then no issues.
13. bake cheese roll in a preheated oven at 200 degrees celsius/390 degrees fahrenheit for 10 to 12 minutes or till the bread cheese roll become golden and crisp. as oven temperatures vary, do keep a check while baking.
14. once done remove from the oven and serve these bread cheese roll hot or warm with some tomato sauce or coriander chutney.
Good, healthy recipe! Guess it’s also a good way to use left over sabji…
Thanks Sweta
Amazing recipie and all ur recipes r fantastic!!
thankyou so much divya 🙂
hi…
baked bread roll is very yummy.
everyone said kha se mangwaya.
and this comment stand me high on the top..
thanks amit thanks a lot…..
welcome preety. thanks for sharing your experience. glad 🙂
Could I prepare the rolls and freeze them, so that I can use them when required? Or would they become soggy?
they will become soggy. i suggest to make the stuffing and refrigerate. it stays good for a couple of days. then you bake the rolls when you want.
Hi may I knw if this recipe can be tried out in the microwave as I don’t have an oven
the recipe cannot be made in the microwave oven.
Delicious roll but instead of roll I made it flat as while rolling they broke out dnt know why. .. …Some how manage to arrange them ..They came out really well … I used capsicum and cabbage for filling no cheese as it was my first try …but I m happy with the result …I will make them again in the evening wen my husband vl b back frm office with cheese filling …. u r superb dasanna … wenver i crave for something ur website help me alot …. I I have made many Recipies with your help …yesterday I made cookies third time as previously they got burned …was very scared but they cme out well nd m soo encouraged for baking that today I made bread roll …many baking recipies lined up for next week ……I m enjoying cooking. ..all thanks to you. .
thanks meeti for the feedback. depending on the quality of bread, the slices can be rolled easily or not so easily. any mix veg filling goes well with these rolls. i am so glad that the recipes are helping you. i also get scared like you after a baking disaster. i also have them at times. today i also made my tried and tested choco chip muffins. after some trials and disasters i have got an eggless recipe correct. once the experiment was so bad, that i had to discard all the muffins. the baking powder ditched me. with some hesitation i tried making muffins again and they turned out good. so all these things do happen. planning to add some more baking recipes 🙂
hi mam,i made these bread rolls ..but it tasted more like a toast….why ?and if we make any cookies with refined oil instead of butter or ghee then what procedure will be followed ?should we beat oil and sugar first then add in dry ingredients or any other procedure ?
shuchi, the bread must have got too much bake and toasted, hence the toast like texture. for cookies made with oil, depending on the recipe & ingredients you can make changes. one method is to rub oil in the flour like how we do for kachori or samosa. second method is to just mix the powdered sugar with oil. third is to mix everything and make the cookie dough.
mam,before baking anything what should be the preheating time ?or its vary with the recipe ?
generally its 10 to 15 minutes for most baking recipes. variations are for some kind of bread and pizzas which required a more longer preheating time.