Plucked bread roll

Name: Plucked bread roll
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Pretzel rolls; 50 g Herb Butter; 8 Disc/s (each approx. 25 g) Fontina (mountain cheese; alternatively Gruyère); 1/2 bunch Chives; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

And no matter how cold it is outside: with melted cheese in a hot lye bread roll, our hearts get really warm.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Pretzel rolls
50 g Herb Butter
8 Disc/s (each approx. 25 g) Fontina (mountain cheese; alternatively Gruyère)
1/2 bunch Chives
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Cut the top of the buns twice lengthwise and three times crosswise, but do not cut through (this creates a 12-part grid of buns). Cut herb butter into thin slices, cut cheese into small pieces. Carefully bend the rolls apart slightly. Put butter first, then cheese into the incisions.
2
Place the rolls on the tray. Bake in a hot oven for about 12 minutes until golden brown. Wash the chives, shake dry and cut into fine rolls. Sprinkle the rolls with them and serve hot.