Do you struggle to use up all the bread that you bring into the house? I know I do. It is especially challenging when you are a person who lives all on their own. The birds in my back yard probably eat more of the bread that I buy than I do!  

I have tried freezing it, but in all honesty, that only works in the short term. I have found that it just doesn't keep as well as I would like it to. The quality is not the same, and so I just end up throwing it out to the birds anyways. There are some things you can do with it such as make breadcrumbs or croutons, but again, you can only use up so much of those as well.

  

 

 

HOW TO MAKE EASY PULL APART GARLIC BUNS

These only look complicated. Trust me when I tell you that they are a lot easier to make than they look!

Preheat the oven to 350*F/180*C/ gas mark 4. Line a 7 by 11-inch baking dish with some aluminum foil, leaving a large overhang of six inches on both long edges.

Using a serrated knife, cut across the tops of the dinner rolls at 1-inch intervals in one direction, stopping short about 1/2 inch from the bottoms. Turn the rolls 180 degrees and repeat so that you have 1/2-inch squares cut through the rolls, whilst leaving them intact on the bottom.

Place onto the center of the foil in the baking dish.

Whisk together the melted butter, garlic, salt and parsley.

 

You don't have to use stale rolls to make these. You can use fresh rolls as well. I used the ones that you buy at the grocery store that are baked all together that you just pull apart to serve.  They usually come 12 to a pack. At least they do here.

You could also use dinner rolls that you have made yourself. I have an excellent recipe for Pull Apart Dinner Rolls here. They are excellent! I highly recommend!

 

 

Yield: 6 garlic rolls

Author: Marie Rayner

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Easy Pull Apart Garlic Buns

Prep time: 10 MinCook time: 23 MinTotal time: 33 Min

These tasty garlic rolls are a delicious way to refresh stale dinner rolls. They are a fabulous alternative to the traditional garlic bread. This is a small batch recipe which can easily be doubled for a larger crowd.

Ingredients US Metric

• 6 dinner rolls, homemade or store bought
• 1/4 cup (60g) butter, melted
• 2 cloves garlic, peeled and minced
• 1/4 tsp salt
• 1/2 TBS minced fresh parsley
• 1/4 cup (45g) grated Parmesan cheese

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line a 7 by 11-inch baking dish with some aluminum foil, leaving a large overhang of six inches on both long edges.
2. Using a serrated knife, cut across the tops of the dinner rolls at 1-inch intervals in one direction, stopping short about 1/2 inch from the bottoms. Turn the rolls 180 degrees and repeat so that you have 1/2-inch squares cut through the rolls, whilst leaving them intact on the bottom.
3. Place onto the center of the foil in the baking dish.
4. Whisk together the melted butter, garlic, salt and parsley.
5. Gently pry open the cuts on the rolls and drizzle some between each of the cuts, dividing it as equally amongst the rolls and reserving some for the end.
6. Push some Parmesan cheese down into the cuts.
7. Drizzle the remaining butter over the tops.
8. Pull the foil from the sides up over top of the rolls and seal shut on all sides.
9. Bake for 15 minutes. Pull open the foil and bake for a further 5 to 8 minutes until the rolls are lightly browned and the cheese has melted.
10. Serve immediately to your appreciative family!

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I am ashamed to say that for most of my life I was a cheese virgin.  I grew up with plastic wrapped processed cheese slices and Velveeta. I was always bit squeamish about trying anything stronger. My mother would buy a bar of cracker barrel cheese every Christmas for my father.  Sometimes she would offer us a taste. I always turned it down.

It wasn't until I grew up and got married that I started getting a bit braver about cheese, and of course when I moved over to the U.K. my palate really broadened.

There used to be a beautiful indoor market right next to the old bus station in Chester where I lived. It was filled with all sorts of stalls.  Butchers, green grocers, a fish monger, a cheese seller, etc. The cheese seller always sold bags of mixed cheese crumbs for 50 pence. I used to pick up one or two of these bags every time I went in.

It was always a bit of a mystery what type of cheese the crumbs came from, but I can tell you they made a really fabulous macaroni and cheese!!

 

 

HOW TO MAKE CHEESE & ONION MUFFIN BREAD

If you can make muffins, then you can make this delicious bread. It is simply a matter of folding wet and dry ingredients together, spooning them into a prepared pan and then baking.

Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 9-inch round cake tin very well and line with paper. Set aside.

Sift the flour, baking powder, salt and both peppers into a bowl.

Stir in the cheese and onions with a fork, holding back a little bit of each to sprinkle on top at the end.

Whisk together the egg, milk and melted butter.

Add the wet ingredients all at once to the dry ingredients and stir together just to combine. Do not overmix.

 

 

 

 

Yield: 6 servings

Author: Marie Rayner

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Cheese & Onion Muffin Bread

Prep time: 10 MinCook time: 30 MinInactive time: 5 MinTotal time: 45 Min

This is a lovely quick bread, baked as a round cake. It is loaded with plenty of sharp cheddar cheese and herby spring onions for a fabulous flavor and texture. It goes together quickly and easily and is delicious.

Ingredients US Metric

• 1 3/4 cups (220g) of plain all-purpose flour
• 3 1/2 tsp baking powder
• 1/2 tsp salt
• pinch of cayenne pepper
• pinch of coarse black pepper
• 1/4 cup (57g) of butter, melted
• 1 large egg
• 1 cup (240ml) of milk
• 1 cup (120g) of grated strong/sharp cheddar cheese
• 3 spring onions, washed, trimmed and coarsely chopped

Instructions

1. Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 9-inch round cake tin very well and line with paper. Set aside.
2. Sift the flour, baking powder, salt and both peppers into a bowl.
3. Stir in the cheese and onions with a fork, holding back a little bit of each to sprinkle on top at the end.
4. Whisk together the egg, milk and melted butter.
5. Add the wet ingredients all at once to the dry ingredients and stir together just to combine. Do not overmix.
6. Spoon the batter into the pan. Sprinkle the reserved cheese and onion over top.
7. Bake in the preheated oven for 25 to 30 minutes until well risen. The top should spring back when lightly touched and a toothpick inserted in the center should come out clean.
8. Leave to cool in the pan for about 5 minutes before lifting out to a wire rack to finish cooling.
9. Serve warm. Cut into wedges with a serrated knife and serve the wedges with additional butter for spreading.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #marierayner5530

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.