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Savoury cheese and herb bread recipe

Savoury cheese and herb bread recipe

  • Recipes
  • Dish type
  • Bread
  • White bread

This easy, savoury yeast bread is made with cottage cheese, onion and dill and cooked in a baking dish. You could use chives instead of dill if you prefer.

2 people made this

IngredientsServes: 8

  • 7g dried active yeast
  • 4 tablespoons warm water
  • 225g cottage cheese, room temperature
  • 2 tablespoons caster sugar
  • 1 tablespoon butter, room temperature, plus more as needed
  • 1 teaspoon salt
  • 1/4 teaspoon bicarbonate of soda
  • 2 teaspoons dried dill
  • 1 tablespoon dried minced onion
  • 1 egg
  • 275g plain flour, or more if needed
  • 1 pinch salt

MethodPrep:15min ›Cook:35min ›Extra time:1hr30min rising › Ready in:2hr20min

  1. Soften yeast in warm water; let stand 10 minutes.
  2. Mix cottage cheese, sugar, butter, 1 teaspoon salt and bicarbonate of soda together in a large mixing bowl. Add dill, dried onion, egg and yeast mixture. Mix well. Gradually add flour, about 4 tablespoons at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.
  3. Cover bowl with a clean kitchen tea towel and place in a warm place until double in size, about 1 hour.
  4. Preheat oven to 180 C / Gas 4. Generously butter a large baking dish.
  5. Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.


Instead of stirring the dough with a spoon, I grease my hands and manually work the flour into the dough (Step 2).

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Savory Herb and Bacon Yeast Rolls

Rolls that you can make relatively quickly for dinner are in and of themselves a pretty attractive kitchen project. But once you add other ingredients into the mix, such as herbs like rosemary and thyme, and bacon, it becomes downright irresistible. These savory herb and bacon yeast rolls are a mouthwatering combination of bacon and herbs they are incredibly delicious. They can be put together in the afternoon and will fill your kitchen with the most comforting aroma.

Bake the herb and bacon rolls for a holiday meal or a Sunday dinner, or shape them into buns for lunch or breakfast sandwiches. They're excellent alongside a roast chicken or a flank steak with mushrooms.

If you've never made rolls before, no worries. The key thing to remember when making any kind of yeasted bread is to pay attention to the temperature of your ingredients, which will ensure the dough rises properly and the rolls bake up nice and fluffy. Before they go into the oven, they're brushed with a simple egg wash of an egg and a tablespoon of water to help give the rolls a nice shine and color.

How to Make Perfect Garlic, Herb, and Cheese Bread Rolls

What’s instant yeast? Can I use active rise yeast instead?

Think of instant yeast as a sort of foolproof shortcut ingredient. It’s also labelled rapid rise or quick rise yeast and available at most grocery stores (or you can buy my all time favorite yeast on Amazon).

Instant yeast is formulated to allow you to skip proofing (aka the step where you combine the yeast with warm liquid for 5 minutes). You can add it directly into the mix with all of the ingredients and it will increase your rising time.

If you don’t have or can’t find instant yeast, you can easily use active dry yeast instead. Simply combine it with the warm liquid called for in the recipe and allow it to proof for 5 minutes before adding into the bowl with the other ingredients. Most active dry yeast these days are formulated so they usually don’t technically require proofing. But skipping will lengthen the rising period as it will take the yeast longer to get moving.

Tips for Forming & Kneading Bread Dough

This recipe basically directs you to throw everything together in the stand mixer fitted with the dough hook and let the machine do the work until the dough is soft, smooth, elastic, and slightly tacky. It’s ALWAYS better to have a dough that starts more sticky and ends up light and fluffy out of the oven than to add too much additional flour and end up with dense or tough rolls. Remember, as the dough rises it will become less sticky as well.

Can I knead dinner roll dough by hand?

How to Tell When Dough Is Risen

A lot of factors will influence when your dough is done rising and ready to be shaped. Place two fingers in the risen dough up to the second knuckle and then take them out. If the indentations remain the dough is ready to be shaped. If not, cover and let the dough rise longer until the indentations remain. To tell if the shaped bread rolls are done rising, tough the side of one lightly with your finger. If the indentation remains then it’s ready for the oven.

How to Shape Bread Rolls

Once the dough is risen, press it down to deflate it slightly. Use a bench scraper to section the dough into 15 equal pieces. Don’t worry if they’re not perfectly equal in size. However, if you’re a perfectionist you can actually weigh the entire mass of dough, divide that number by 15, then portion each piece perfectly by weight.

As you’re shaping each piece into a round, make sure to pinch the dough into one central point to create a tight ball. This will help the rolls rise beautifully. You can also get creative with the shapes. Check out my video post on 5 ways to shape bread rolls here.

Brush the dough balls with 1 tablespoon of olive oil and sprinkle with the grated Parmesan cheese. Cover and let rise again until doubled in size, about 30 minutes this time. Preheat the oven to 375°F.

How to Make Dinner Rolls Ahead of Time

Basically all yeast dough can be made ahead of time and baked later. Refrigerating dough basically slows the yeast activity and can actually allow more flavor to develop!

Make the dough all the way through to rising once and shaping the rolls. Once the rolls are shaped, cover them and refrigerate for up to 24 hours. Bring to room temperature as the oven preheats before baking as the recipe directs.

If the rolls haven’t doubled in size yet, allow to sit at room temperature until they do. Note that this can take several hours depending on the warmth of your kitchen. If it’s a cold day, preheat the oven to the lowest heat setting for a few minutes, turn it off, then place the pan of dough in the oven to help speed up the rising time.

The rolls are best served the day they’re baked. However, you can easily store leftovers at room temperature for up to 3 days. Reheat the rolls briefly in the oven or toaster oven at 300°F until warmed through to refresh.

Recipe Summary

  • 1 egg, beaten
  • 2 tablespoons butter, softened
  • ½ cup water
  • ½ cup milk
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 2 ½ cups bread flour
  • 1 (.25 ounce) package active dry yeast
  • ¼ cup butter, melted
  • 1 teaspoon paprika
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • 1 teaspoon dried minced onion
  • ½ teaspoon rubbed sage
  • ½ teaspoon dried tarragon

Measure the egg, 2 tablespoons butter or margarine, water, milk, salt, sugar, bread flour and yeast into dough pan according to manufacturer's directions. Select Dough setting, then Start. When unit signals and display reads 0:00, press Stop and remove dough.

Place melted butter or margarine in a small bowl. In a separate small bowl mix together the paprika, cheese, garlic powder, onion flakes, sage and tarragon. Cut prepared dough into 20 to 25 pieces and roll in butter or margarine then in savory rolling mixture. Stack coated dough pieces in a lightly greased Bundt pan or 9x3 inch tube pan. Cover with a damp cloth and let rise 30 minutes or until doubled.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until golden. Serve warm.


Add water, yeast, sugar, salt and oil to TM bowl. Mix 30 seconds speed 3. Allow to rest in TM bowl 5 mins, should be slightly frothy.

Add bakers flour and bread improver (if using). Mix 30 seconds speed 5.

"Dough mode" Knead 8 mins. Dough should be soft, a little sticky and very elastic.

Place dough into a bowl, cover with cling film. Allow to prove in warm place until doubled in size.

Divide dough into 4 portions. stretch out to make 4 long loaves approx 9 inches long. Place on baking paper, at least 2 inches apart.

Sprinkle with dried Italian herbs and a little grated cheese. Allow to prove again until doubled in size. Whilst on second prove, preheat oven to 180 degrees.

Bake in 180 degree oven for 20 minutes. Remove from oven and place loaves on cooling rack. Lightly rub a little butter over the top of each loaf. Cover loaves with a tea towel while they cool. This last step ensures perfectly soft Subway style bread.

Stay close to TM while kneading, to ensure it doesn't 'walk' off the bench.

Some have been finding the dough too sticky when using my original recipe. I have edited my original recipe to include a little more flour. The 320 grams of flour now listed should deliver a sticky dough that you can stretch into long loaves. Sprinkle with a little extra flour when working with dough if necessary.

I prove my bread on the middle shelf of a cold oven, with a tray full of boiling water on the bottom shelf (Thanks Thermomumma)

For plain white Subway style bread, just leave out Italian Herbs and Cheese.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Tips To Light And Soft Bread

Yep. This bread is light and soft. The ones that once you start eating, you can't stop.

My secret to light and soft bread is using honey and egg. Whenever I can, I will try to incorporate those 2 ingredients in my breads.

Typically you will need a sweetener in a bread, be it savoury bread or sweet bread. In savoury breads you will not need so much, just enough to help activate the yeast. Well for sweet breads, it's obvious.

So instead of sugar, I will try to switch it with honey. I said try because not all recipes are the same. Whenever I can, I will.

Adding egg will lighten the texture of the bread and help it rise higher also.

Try it, you'll definitely see the difference.

I know it goes without saying but try to use bread flour whenever you're making bread that needs kneading. I got lots of questions from you guys asking if you could use all purpose flour instead of bread flour.

Bread flour has higher protein content which will help in gluten development when we knead the dough. This will result in more elastic and extendable dough. (Cutting our science class short) And that my friend, will result in the soft chewy texture that we all love so much when we bite into a piece of bread.

I'm not a professional bread maker. But my simple rule is asking myself, does the dough needs to be kneaded? If the answer is yes, then I'll use bread flour. If not, then I will be free to use all purpose flour if I want.

How to make Cheese straws

Begin by combining the grated cheese, flour, salt, red chili flakes and herbs in the bowl of a food processor fitted with a metal blade.

Process until the mixture looks like coarse meal.

Add the cold butter and process until the mixture is crumbly with pea-size bits of butter within.

And pulse until the dough clumps together in a mass.

Dump the dough out onto a lightly floured work surface and dust the dough with flour.

Knead the dough until it comes together and shape into a rectangle about an inch high then, cut in half.

Roll each block of dough into an 8吆-inch rectangle.

Trim the edges, then use a sharp knife or pizza cutter to cut the dough into strips about 1/4-inch wide. Try to be fairly accurate: if they are too thick, they won’t crisp up if they are too thin, they’ll break.

Transfer the dough strips to a parchment lined baking sheet, leaving about a 1/4-inch between them.

Bake for 10-12 minutes, or until lightly golden on top and a rich golden color on the bottom (see below — the first three cheese straws are flipped over).

Let cool on a rack, then transfer to a plate to serve.

Recipe Summary

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon garlic salt
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • ¼ teaspoon dried tarragon
  • 1 ½ cups shredded smoked Gouda cheese
  • 2 cups buttermilk
  • 3 eggs, separated
  • ⅔ cup light sour cream
  • ½ cup vegetable oil

In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.

In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.

Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.


Place garlic and herbs into mixing bowl chop for 3 sec/speed 7. Set aside.

Insert Butterfly. Place cream into mixing bowl and beat for 1-3 min/speed 4 to separate*.

Once separated, strain buttermilk through the basket carefully. Remove Butterfly.

Place water into mixing bowl with separated butter and mix for 5-10 sec/speed 4.

Strain liquid again through basket and squeeze solids with your hand to extract all remaning liquid.

Once butter is ready, add garlic and herbs and mix for 30 sec/speed 4.

*The separating process takes between 1 and 3 minutes depending on the freshness of the cream.

Bread Method

Place all ingredients into mixing bowl and mix for 5 sec/speed 7 to combine.

With dial set to "Closed lid" , knead for 2 min "Dough mode"

Let dough rise for 30 minutes or until doubled in size.

Roll onto ThermoMat into large rectangle and spread herb butter over dough.

If necessary, sprinkle dough with flour first to prevent butter from sliding off.

With a butter knife, cut 3-4cm wide strips. Fold each dough strip in a concertina pattern and place cut side up in a 23cm springform tin until all the strips are pressed in together.