Cheese rolls are a favourite of our household and many other Kiwi households as well. In fact in the South Island, where legend says they originate from, competitions for cheese rolls abound, with the winning recipes printed in the local media. Strange but true. 

There are many different varieties, but mine are basic and to the point — like many of my recipes. You can jazz them up a bit by adding finely diced onion, cooked bacon bits or corn kernels, but we just like them plain.

You will need:

• 1 loaf of white thin sliced bread, soft style
• butter or margarine
• 2 cups (heaped) grated hard cheese of your choice, Edam, cheddar, Colby, tasty etc
• 1 cup milk, I use low fat
• 1 packet of dried French onion soup mix, I use Maggi

Here’s what you do:

Lightly butter the bread and set aside. Meanwhile whisk the dried soup mix and milk together in a saucepan and heat until the mixture thickens, whisking continuously as it cooks. (this is a bit like making a white sauce).

Grate the cheese and add to the milk and soup mixture. Stir to combine.

Place the sliced bread butter side down on a board. Spread each slice with about a dessertspoon of the cheese mixture. Place the mixture on the top third of the bread, and spread it from crust to crust. Roll the bread so they look like the picture.

Bake in a hot oven until crisp and lightly toasted. This takes about 10 minutes. Serve with hot soup or as a snack on their own.

Alternately freeze in plastic bags for three months and thaw when needed.