Parmesan Thyme Roll

For the Parmesan-thyme rolls, first line a baking tray with baking paper. Preheat the oven to 180 °C hot air or 200 °C low top heat.

Place all ingredients in order in a bowl, making a dimple in the flour. Pour salt, thyme and baking powder into the dimple. First mix the salt, thyme and baking powder into the flour with a fork or pastry card, then mix all the ingredients together with the fork or pastry card. The dough should be firm enough to just mix. If the dough is too dry, add more water, but not too much, or it will be too soft and thus the rolls will not be crispy!

Use the dough card or a spoon to cut out sloppy mounds and place them on the baking sheet. The sloppier the mounds, the crispier the rolls.

Bake for about 20 minutes. Buns are done baking when they sound hollow when tapped on the bottom. Either enjoy immediately or let cool on a wire rack. The parmesan and thyme rolls taste best fresh from the day.

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