Cheesy tomato bread rolls

• 500g pack bread mix
• oil, for greasing
• 250g Isle of Wight Cherry Vine tomatoes sliced
• a little flour for dusting
• 50g garlic butter, melted
• 6 spring onions finely, sliced
• 200g mature cheddar, grated

Make up the bread mix following pack instructions. Set aside at room temperature to rise in a bowl, cover with oiled cling film. Slice the tomatoes in half, or if using mini plum slice into three parts lengthways.

Lightly flour a clean surface & roll out the dough to a rectangle. Aiming for roughly 50 x 30cm. Using half of the melted butter, brush the dough. Then scatter over the sliced spring onions, cheese and tomatoes as evenly as you can. Roll up the dough tightly from one of the longest sides, like a Swiss roll. Use a sharp, floured knife to cut the roll into 12 pieces. Wipe the holes of a 12-hole muffin tin with a little more melted butter. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film. Set aside somewhere warm-ish for 30 mins to puff a little.

Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.