25g(¼ cup) parmesangrated (vegetarian if necessary)
For the garlic butter
2teaspoondried mixed herbs
Place the flour into a large bowl. Add the yeast and salt on either side (don’t let the yeast and salt touch at this stage as the salt could kill the yeast), and add the herbs and sugar.
Make a well in the centre and pour in the warm water and oil, then stir to mix (it’s fine for the yeast and salt to touch now).
Tip the dough onto a lightly floured surface and knead for 7 minutes or until smooth and elastic.
Form the dough into a ball,then place it into a very lightly oiled bowl. Cover with a tea towel and leave it in a warm place to rise for an hour until doubled in size.
Preheat the oven to 175C/350F. Lightly grease an ovenproof skillet (aka ovenproof frying pan) with oil.
Knock the dough back by kneading it for 2 minutes. Cut the dough into 12 equal-sized pieces. Roll each piece into a ball, then place into the skillet.
Tuck the three types of cheese into the gaps around the rolls.
Cover with a tea towel and leave in a warm place to prove for 30 minutes.
When the rolls have proved again, melt the butter with the garlic and herbs in a pan, then brush the tops of the proved rolls. Place the skillet in the oven and bake for 25 minutes or until golden.
Make it vegan: use dairy free butter and dairy free cheese (or omit the cheese)The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.