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Southland Cheese Rolls

A molten cheese-filled New Zealand classic, grilled until golden and bubbling.

EASY

30 MINS

28 ROLLS

ABOUT THE RECIPE

Southland cheese rolls are the epitome of South Island comfort food: soft white bread, molten cheese filling and a few minutes under the grill until golden. I made plenty of them in cafés, and they were always the thing people came back for. Affordable, nostalgic, freezer-friendly and extremely easy to justify having just one more.

THE RECIPE

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

1.

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

2.

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.

3.

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.

4.

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.

5.

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

SAMANTHA'S NOTES

Freeze the extras

Blend the filling

Practise the rolling

These freeze beautifully, which is useful when one batch makes plenty. Store in an airtight container for up to 3 months, then thaw before grilling so the centre heats properly.

A stick blender, food processor or regular blender will all work. The goal is a thick, smooth filling that melts into that classic gooey cheese-roll centre.

Cheese rolls can be a little fiddly at first. Use enough filling for a molten centre, but not so much that it spills everywhere under the grill.

KEEP COOKING