Wheel of bread rolls with Tête-de-Moine cheese and basil

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for 1 wheel of 28 rolls

  • butter for the baking tin
  • 750 g of flour
  • 2 1/2 tsp of salt
  • 21 g of crumbled yeast
  • 250-300 mL of water
  • 180 g of sour milk
  • 15 dried tomatoes in oil, cut into strips
  • 1 bunch of basil leaves, cut into strips
  • pepper, coarsely ground


  • 28 Tête-de-Moine rosettes
  • 28 basil leaves

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  1. 1 Mix the flour and salt, making a hollow in the middle. Dissolve the yeast in a little water and add along with the remaining ingredients. Knead into a smooth dough. Cover and allow to rise to double the quantity at room temperature.
  2. 2 Roll the dough into 28 evenly sized balls. Lay them out in the shape of a wheel in the buttered baking tin, about 5 mm apart. Cover and allow to rise for 30-45 mins.
  3. 3 Bake for 10 mins. in the lower half of the oven, preheated to 230°C. Then lower the temperature to 180°C and bake for a further 20-25 mins. Allow to cool.
  4. 4 Using a knife, cut out a triangular wedge from each roll and replace with a Tête-de-Moine rosette and a leaf of basil.

Cheese in this recipe