wife has bought white bread, reduced cream, onion soup and we have cheese in fridge, do you just mix cream, soup and grated cheese together, then spread over bread, roll up and bake for 10 mins or something?

are there any other 'secret' ingredients?

please share your favourite recipe!

thanks in advance :-)

muffin2 - 2015-08-24 12:56:00

You have to put ingredients in a pot & stir on the stove till the mixture has thickened .I usually let it cool for a while

lyndad59 - 2015-08-24 13:08:00

Oh god, don't start that fight on here again....

kirmag - 2015-08-24 13:42:00

lyndad59 wrote:

You have to put ingredients in a pot & stir on the stove till the mixture has thickened .I usually let it cool for a while

ok great - we are having these for dinner with coleslaw :-)

muffin2 - 2015-08-24 13:42:00

Evaporated milk instead of reduced cream. And yep in a pot to all mix and thicken together.

kirmag - 2015-08-24 13:44:00

kirmag wrote:

Oh god, don't start that fight on here again....

Sorry - didn't mean to start a fight... We've never made them before and wife phoned mother in Chch last night who said reduced cream, onion soup and grated cheese... (ducks away and hides)

muffin2 - 2015-08-24 13:52:00

I have made them from both and both still taste yummmmm. Can't go wrong really with kinda a cooked onion dip and cheese.

Edited by kirmag at 2:03 pm, Mon 24 Aug

kirmag - 2015-08-24 14:00:00

I like a touch of mustard...

sifty - 2015-08-24 14:20:00

evaporated milk onion soup mix, cheese plenty of it and a bit of grainy mustard heat all together and spread thickly on bread I also make this and add chopped chives and put in a jar , keep in fridge and use as cheese spread on bikkies

nannahall1 - 2015-08-25 10:27:00

Made these last night - found a recipe wife had written down by Richard Till
1 tin reduced cream
1tsp mustard powder
1 pkt onion soup
1/2 an onion finely chopped
about 2 C grated edam cheese

I heated the ingredients in a small saucepan then buttered bread and put the mixture on the unbuttered side and rolled up.... bake ar 180c for 10-12 min - this made 10 using white toast bread
it could have made more but the mixture was so tasty I was 'sampling' it as I was putting it on the bread

Edited by muffin2 at 3:06 pm, Tue 25 Aug

muffin2 - 2015-08-25 15:06:00

muffin2 wrote:

it could have made more but the mixture was so tasty I was 'sampling' it as I was putting it on the bread

The Cook's privilege? ;-))

245sam - 2015-08-25 15:16:00

Never added evaporated milk or reduced cream in any of the gazillions of cheese rolls I have made over my sons school fundraising ... And I am a born and bred Southlander .

jbsouthland - 2015-08-25 15:29:00

jbsouthland wrote:

Never added evaporated milk or reduced cream in any of the gazillions of cheese rolls I have made over my sons school fundraising ... And I am a born and bred Southlander .

Mum never did either. But I like the next method
I used the reduced cream, maggi onion soup mix, 1/2 red onion diced and grated cheese. I divide it into 3 and freeze 2 lots. One lot does one loaf of sandwich bread. The mix needs to be heated gently then lightly spread over bread and roll, freeze wonderfully. Mustard added would be tasty.

malcovy - 2015-08-26 02:57:00

Went to Dunedin last year for a visit tried some at the Café down the street struggle to see the appeal. Heaps of better food down that way.

Dunedin is OK as a tourist destination though, if a bit bleak went to Queenstown too which is very good, haven't been to Christchurch but have heard they don't like us Jaffa's there so no point going.

beaker59 - 2015-08-26 06:38:00

A cheese roll is very good now and then on a freezing cold day with a bowl of soup, one doesn't eat them all the time you know. Sad that you feel that way about ChCh people......maybe you should have ventured further South

rainrain1 - 2015-08-26 08:56:00

beaker59 wrote:

haven't been to Christchurch but have heard they don't like us Jaffa's there so no point going.

Don't believe everything you hear!
You will never know what a great place you missed ...still a bit rugged after getting broken, though.
Some of us are quite civilized, believe it or not.
ps. I don't like Queenstown much ..too commercial for me. ;o)

Edited by samanya at 11:40 am, Wed 26 Aug

samanya - 2015-08-26 11:38:00

jbsouthland wrote:

Never added evaporated milk or reduced cream in any of the gazillions of cheese rolls I have made over my sons school fundraising ... And I am a born and bred Southlander .

so what liquid do you use to add the onion soup and grated cheese to?

muffin2 - 2015-08-26 13:03:00

muffin2 wrote:

so what liquid do you use to add the onion soup and grated cheese to?

Slowly add Hot water and mix well til nice and thick to spread

asue - 2015-08-26 14:12:00

jbsouthland wrote:

Never added evaporated milk or reduced cream in any of the gazillions of cheese rolls I have made over my sons school fundraising ... And I am a born and bred Southlander .

Well come on, share your recipe.
I made some recently, had a crowd coming & I used a supposedly 'prize winning' recipe & I have to say they didn't get served, not that great (did lunch for a couple of days).

samanya - 2015-08-26 18:44:00

I too am a southlander so I stick with my recipe but in saying that I think as long as the basic components are there you can add what you like , mix cheese with hot water whatever you want I have had some lovely and some not so good cheese rolls over the years . I think the ones you buy that are for fund raising often don't have enough filling in them so make your own load up the filling that's the secret

nannahall1 - 2015-08-26 19:33:00

The member deleted this message.

murfee - 2016-03-02 08:29:00

No-one's ever going to agree on the "right" recipe, so pick the one you want.....

And ** bump ** coming up to soup and southland cheese rolls time, soon. Maybe.

Make some to have in the freezer for a quick snack as the days turn colder (says she, laughing, in 29 degree heat, here in Tauranga today...)

autumnwinds - 2017-03-02 17:50:00

autumnwinds wrote:

No-one'-
s ever going to agree on the "right" recipe, so pick the one you want.....

And ** bump ** coming up to soup and southland cheese rolls time, soon. Maybe.

Make some to have in the freezer for a quick snack as the days turn colder (says she, laughing, in 29 degree heat, here in Tauranga today...)

You are right about the cheese rolls, but why are you laughing in a 29 degree heat?

rainrain1 - 2017-03-02 18:04:00

This message was deleted.

cleggyboy - 2017-03-02 18:23:00

rainrain1 wrote:

You are right about the cheese rolls, but why are you laughing in a 29 degree heat?

AW probably doesn't realise that those of us in the south ( & the even deeper south) get stinking hot days as well!

samanya - 2017-03-02 19:12:00

Tried these for the first time at Lanarch Castle café when on holiday last year, lots of filling and they were extremely yummy.

nauru - 2017-03-02 19:16:00

This message was deleted.

nzdoug - 2017-03-02 22:16:00

nzdoug wrote:

I bet you could cook them in a sandwich press to get square ones, eh?

Trouble is, the gorgeous gooey filling oozes out the ends, and you burn your tongue licking it off the sandwich press.

rainrain1 - 2017-03-03 07:03:00

Choose the recipe you like, everyone has their fav. Used to make heaps every morning for tour buses coming in and we always sold out every day. It was as much grated tasty cheese as you need, grated onion, s/p into large pot, mix together with boiling water till mixture is sloppy. Let sit a while spread on to real fresh bread, crusts off roll and grill. When serving spread some butter on top. Still make these for freezer, great for winter time with soup for lunches.

fifie - 2017-03-03 09:41:00

samanya wrote:

AW probably doesn't realise that those of us in the south ( & the even deeper south) get stinking hot days as well!

Oh, indeed I do!
I have a photo of the H&J's clock-with temp showing 33 degrees!
Spent 20 years living in Riverton and Ingill... and made and ate thousands of "Southland Cheese Rolls" - even helped with making them for the ubiquitous fund raising ventures (for my kid's sports teams).

For the record - this is the one I always use, it's the one that works best for me!

My Southland Cheese rolls
Ingredients:
1 Packet onion soup mix
1 cup water (or half water, half milk – or even evaporated milk)
2 packed cups of grated cheese (I prefer tasty cheddar, but Edam, or whatever)
½ teaspoon paprika
½ - 1 teaspoon curry powder
Optional: squirt tomato sauce and squirt worchestershire sauce

In a small pot, warm the onion soup mix with the water (or milk and water) over a low heat, whisking until thickening.

Add the grated cheese slowly, with paprika, and curry powder (and optional sauces, if using), whisking between additions. Whisk well.

Mix well, ensure cheese is melted and mixture is well thickened, but do not allow to boil. Cool.

Mixture will store in fridge, covered, for up to a week.

Cut the 2 long crusts off bread slices, leaving top crust and bottom.

Spread the cheese mix thinly on each slice, about ½ a soup spoonful per slice, roll up, and place in a plastic film-lined container with the crust side down.

Continue rolling until all the slices are filled and rolled, and placed into the container to freeze.

When ready to cook: remove from freezer, place in oven dish, bake for 15-20 minutes in a low oven, and serve hot with a slice of butter on top!

The mixture makes enough for approximately 2 loaves of sandwich sliced bread.

The rolls freeze well in plastic film lined containers that Chinese take away food comes in (the clear, snap-down type), Sistema, or similar containers – or just the bread bags!.

autumnwinds - 2017-03-03 11:32:00

fifie wrote:

Choose the recipe you like, everyone has their fav.

Indeed, they do!
Which is why I bumped the thread in the first place - to spread the word about these delicious snacks, so great with a coffee, and especially with soup in the cooler days....

autumnwinds - 2017-03-03 11:35:00

rainrain1 wrote:

Trouble is, the gorgeous gooey filling oozes out the ends, and you burn your tongue licking it off the sandwich press.

Ain't that the truth!
I can see you've been there - done that, too....!

While I have occasionally used the mix in toasties, there's nothing quite like that rounded snorkel of cheesy deliciousness... I'm sure it's the shape/size of the morsel (along with their freezability), that makes them so popular.

autumnwinds - 2017-03-03 11:38:00

autumnwinds wrote:

Oh, indeed I do!
I have a photo of the H&J's clock-with temp showing 33 degrees!
Spent 20 years living in Riverton and Ingill... and made and ate thousands of "Southland Cheese Rolls" - even helped with making them for the ubiquitous fund raising ventures (for my kid's sports teams).

For the record - this is the one I always use, it's the one that works best for me!

My Southland Cheese rolls
Ingredients:
1 Packet onion soup mix
1 cup water (or half water, half milk – or even evaporated milk)
2 packed cups of grated cheese (I prefer tasty cheddar, but Edam, or whatever)
½ teaspoon paprika
½ - 1 teaspoon curry powder
Optional: squirt tomato sauce and squirt worchestershire sauce

In a small pot, warm the onion soup mix with the water (or milk and water) over a low heat, whisking until thickening.

Add the grated cheese slowly, with paprika, and curry powder (and optional sauces, if using), whisking between additions. Whisk well.

Mix well, ensure cheese is melted and mixture is well thickened, but do not allow to boil. Cool.

Mixture will store in fridge, covered, for up to a week.

Cut the 2 long crusts off bread slices, leaving top crust and bottom.

Spread the cheese mix thinly on each slice, about ½ a soup spoonful per slice, roll up, and place in a plastic film-lined container with the crust side down.

Continue rolling until all the slices are filled and rolled, and placed into the container to freeze.

When ready to cook: remove from freezer, place in oven dish, bake for 15-20 minutes in a low oven, and serve hot with a slice of butter on top!

The mixture makes enough for approximately 2 loaves of sandwich sliced bread.

The rolls freeze well in plastic film lined containers that Chinese take away food comes in (the clear, snap-down type), Sistema, or similar containers – or just the bread bags!.

Love your recipe and will definitely make it next time

rainrain1 - 2017-03-03 18:47:00

- 500g grated cheese (Mainland Mild Blend or Mild Cheddar)
- 1 tin Nestle Carnation evaporated milk
- 1 pkt Maggi onion soup mix
- 1 finely chopped onion
- 1 tsp mustard powder
1 cup cream

- Heat in microwave for six minutes, stirring in between time.
stir at 1 minute intervals

- Cool, spread lengthways on to long-cut white bread from Marlow's Bakery, South Dunedin.

- Roll into cheese rolls using three folds.

Edited by pinkybar at 7:24 pm, Fri 3 Mar

pinkybar - 2017-03-03 19:23:00

I would like to make these for a pot luck lunch tomorrow. They wont be hot when served though (I have to make them about 2 hours ahead of time)
Will this matter?

sue62 - 2017-03-26 20:43:00

sue62 wrote:

I would like to make these for a pot luck lunch tomorrow. They wont be hot when served though (I have to make them about 2 hours ahead of time)
Will this matter?

They just wouldn't be the same without being piping hot and crisp, and dripping with a touch of melted butter..... but would still probably taste okay.....

Is there anyone you can borrow a small bench-top oven from? Or get one from an Op-shop or similar? Have one here, but that's a tad far away....

autumnwinds - 2017-03-26 22:18:00

bump

bev00 - 2018-03-26 21:34:00

I have a bag of mozerella (sp) cheese could I use this with some left over onion dip from party yesterday

korbo - 2018-03-27 10:59:00

Hi, wish I could remember the ladies name who used to work at the Little Hut in Dunedin in te 60s she put a recipe on here how they made them.The Hob Nob &I think another was te Van Dyke all these coffee bars made them in early 60s.yummy.Maureen.

moetus - 2018-08-18 16:47:00

how long would you keep the leftover onion dip, made with lemon juice ??

korbo - 2018-08-18 20:38:00

korbo wrote:

I have a bag of mozerella (sp) cheese could I use this with some left over onion dip from party yesterday

Not really the best cheese for cheese rolls.

jon9 - 2018-08-22 22:16:00

Tried a mix of cream cheese, that worked well, was very tasty.

fifie - 2018-08-23 10:59:00

** recycling - such fun to read some of the comments.. **

autumnwinds - 2019-04-01 23:25:00

Uh oh, here we go again.....I'm off to make some for the freezer right now!!

Edited by rainrain1 at 8:54 am, Tue 2 Apr

rainrain1 - 2019-04-02 08:53:00

beaker59 wrote:

Went to Dunedin last year for a visit tried some at the Café down the street struggle to see the appeal. Heaps of better food down that way.

Dunedin is OK as a tourist destination though, if a bit bleak went to Queenstown too which is very good, haven't been to Christchurch but have heard they don't like us Jaffa's there so no point going.

Its very easy to make a average cheese roll, many cafes in Dunedin do it well... few make the perfect one...

southerngurl - 2019-04-02 12:13:00