Cheesy sausage rolls

Bake these comforting bread rolls in a muffin tin – they’re filled with cheddar, bangers, spring onions and garlic butter

500g pack bread mix

Oil, for greasing

8 good- quality sausages, cooked following pack instructions and cooled

A little flour, for dusting

50g garlic butter, melted

6 spring onions, finely sliced 200g mature cheddar, grated 1

Make up the bread mix following pack instructions. Set aside somewhere warmish to rise in a bowl covered with oiled clingfilm, while you get everything else ready. Slice the cooked sausages into just under 1cm slices. 2 Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages. Roll up the dough tightly from one of the longest sides, like a Swiss roll.

Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12- hole muffin tin with a little more melted butter. Push a roll of bread, cut- side up, into each hole.

Dab the remaining butter over the tops, and cover loosely with oiled clingfilm. Set aside somewhere warmish for 30 mins to puff a little. 3

Heat oven to

200C/ 180C fan/ gas 6. Bake the rolls for 20- 25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.

Recipes brought to you in association with BBC Good Food

Magazine.