Southland Cheese Rolls

Molten-Cheese Filled New Zealand Classic

by Samantha Tulett

Published Nov 6, 2025

RECIPE ↓

30 MINS

EASY

28 ROLLS

About the Recipe

Every region has its signature comfort food, and where I grew up, this was it. The Southland Cheese Roll is a true Kiwi classic, found in just about every café across the South Island of New Zealand. Golden, cheesy, and perfectly nostalgic, they are known for being affordable, filling, and irresistibly moreish. When I was managing cafés, this was always the most popular item on the menu, and it is easy to see why

These rolls also freeze beautifully, so you can stash a batch away for quick lunches or late-night cravings. A few minutes under the grill and they are just as good as fresh.

You will need an immersion (stick) blender for this recipe. If you do not already own one, it is well worth adding to your kitchen arsenal. Once you have it, you will use it for everything from soups and sauces to purees and, of course, your next batch of cheese rolls.

RECIPE

Southland Cheese Rolls

by Samantha Tulett | City Slicker

COOK TIME

10 MINS

TOTAL TIME

30 MINS

COURSE

SNACKS

SERVES

28 ROLLS

PREP TIME

20 MINS

INGREDIENTS

Filling

600g tasty/cheddar cheese, grated

1 packet onion soup mix (such as Maggi)

1 cup cream

1 tin evaporated milk (340ml)

1 small onion, grated

2 garlic cloves, minced

1 tsp dijon mustard

Pinch salt

Pinch white pepper

Assembly

2 loaves fresh white sandwhich bread

Butter, for spreading

Chopped parsley, for finishing (optional)

METHOD

In a large mixing bowl, combine all the filling ingredients. Use an immersion (stick) blender to blend until smooth and evenly mixed.

Discard the end pieces from each loaf of bread. Working one slice at a time, lay the bread flat on your bench. Spoon a generous tablespoon (around 40 g) of filling onto the slice, then use the back of the spoon to spread it from the edge closest to you up to about two-thirds of the way up. Leave a small gap on the left and right sides so the filling doesn’t spill out when rolled.

Roll each slice away from you into a firm log, keeping the cheese mixture tucked neatly inside. Gently press along the top to help the roll hold its shape. Forming the rolls can take a little practice, but trust me, it’s worth it. Once you’ve got your rhythm, it becomes quite satisfying.

Lightly butter the outside of each roll and sprinkle with a pinch of salt. Then cook using your preferred method:

Oven grill (my favourite):
Preheat your grill and line a baking tray with baking paper. Arrange the rolls on the tray and grill for 5–7 minutes, turning once, until golden and crisp.

Air fryer or fan-forced oven:
Preheat to 180°C (350°F). Place the rolls in a single layer and cook for 6–8 minutes, turning halfway, until golden and crisp.

Toasted sandwich maker:
Adjust the guards so the top plate just touches the rolls without crushing them. Toast for 4–5 minutes, or until golden and the filling starts to bubble at the edges.

Serve immediately, spreading a little extra butter over the top of each roll. Finish with a sprinkle of chopped parsley.

Tips

Freeze them. Unless you are hosting a party, it is unlikely you will eat all 28 rolls in one sitting. Luckily, they freeze beautifully. Keep them in an airtight container in the freezer for up to three months. When you are ready to use them, let them thaw first before cooking. This ensures the center cooks properly when you toast them.

No immersion blender? You can use a food processor or a regular blender instead. The goal is to emulsify everything so you end up with a thick, creamy filling that gives you a smooth, gooey, molten cheesy center when you bite in.

Practice makes perfect. Forming the cheese rolls can be a little tricky at first. You want enough filling inside each roll to create that delicious, gooey center, but this can make it spill out the sides. Follow the instructions in the method, and with a bit of practice, you will find the rhythm that works best for you.