These wonderful savoury cheddar and spring onion gluten free rolls are an incredible comforting side dish to enjoy with soups and stews. They are more scone-like than classic bread rolls, made using a pastry style method and no yeast. Eating them warm from the oven, with plenty of butter, is absolute heaven!
What’s more, they only take 30 minutes to make, and most of that is the 20 minute bake time. A real saviour when you need a bready side dish in a hurry.
If you are not a spring onion fan, you can easily omit them from the recipe and have herby cheese rolls instead. The base dough isn’t fussy and won’t mind you tweaking the flavourings a bit (try adding oregano, or an extra hit of smoked paprika, perhaps).
Thank you Amy Sheppard for the original inspiration – I saw her make a glutentastic leek and cheese loaf on Instagram, and decided to tackle a gluten free alternative using her idea of a pastry bread base. And I am utterly delighted with how my cheddar and spring onion gluten free rolls have turned out.
Can I Make These in Advance
Yes absolutely. I do really enjoy them warm, but you could give them a quick warm in the oven if you want or simply enjoy them cooled.
If you want to freeze any uneaten rolls, I can confirm that works nicely too. I defrost mine in the microwave or airfryer.
As for making the dough in advance and then baking later in the day, this would be fine too. Simple store in the fridge, covered with cling film, until ready to bake. You may also need to add a couple of minutes onto the bake time to account for the chill.
Can I Make These Lactose Free or Dairy Free?
Lactose free absolutely works, as I baked some lactose free ones for my mum. I used vintage cheddar and lactose free milk and butter. With the lactose free butter, it’s a bit softer to grate, so if you are struggling simply break into small pieces instead and work it into the flour per the recipe.
I’ve not tried dairy free but I can’t see why that wouldn’t work. If anyone gives it a whirl do let me know! You would need to swap the butter, milk and cheese for dairy free alternatives.
Which Flour Do You Use?
I use a widely available UK flour FREEE by Doves Farm Self Raising Flour. You can find it in pretty much every UK supermarket, in the free from section.
If you only have plain flour available where you live (or have simply run out of self raising), add 3 extra tsp baking powder and a half tsp xanthan gum (unless your blend already contains it).
Cheddar & Spring Onion Gluten Free Rolls
You’ll make 4 large rolls from this recipe, each is quite filling, so if you have a lighter appetite try dividing the dough into 6 instead (and bake for a little less, 18 minutes). If you want to make more or less, simply halve or double the recipe and follow the same method.
If you need any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at [email protected]. I’ll get back to you as soon as I can.
If you enjoy this cheddar and spring onion gluten free rolls recipe, please do leave a review on the recipe card below. It makes a world of difference to me :). You might also like to check out my cookbook for lots more delicious gluten free bread recipes.
Laura x
Cheddar & Spring Onion Gluten Free Rolls (30 Minute Recipe)
These tasty gluten free cheddar and spring onion rolls are large and filling, the perfect side dish for soups and stews. A cross between a savoury scone and a bread roll.
Ingredients
- 80g unsalted butter, chilled
- 400g gluten free self raising flour
- 1 tsp baking powder
- 1 tsp dried parsley
- 0.5 tsp smoked paprika
- 4 spring onions, finely sliced into rounds
- 150g grated mature cheddar
- 1 large egg
- 170ml semi-skimmed milk, plus a little extra for brushing
Instructions
- Preheat your oven to 200C (fan).
- Add the flour, baking powder, parsley and smoked paprika to the bowl and stir well to combine.
- Use a cheese grater to grate the chilled butter into the bowl, then rub the butter into the flour with you fingers, until all the strands have disappeared.
- Crack the egg into the bowl and mix through, then add the milk and stir to bring the dough together.
- Add the grated cheddar and spring onions and knead the dough briefly to distribute them and get a nice smooth dough.
- Divide the dough into 4 equal pieces and shape each into a burger shape (about 4cm tall - see image below). Place the dough burgers onto a baking tray lined with baking paper or a silicone mat, brush each with a little milk.
- Bake in the middle of the oven for 20 minutes until risen and golden. Then enjoy!
I hope you enjoy these cheddar and spring onion gluten free rolls! For more delicious gluten free breads, why not try some of these recipes:
Happy baking! Laura xxx
