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 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 them from the oven.
Serve these baked bread cheese roll hot or warm with some tomato ketchup or coriander chutney.