50 g yeast
300 ml lukewarm milk
100 ml melted or liquid margarine
480 g wheat flour
1 tsp salt
3 tbsp Dansukker Cane Sugar
100 ml grated parmesan cheese
1 tbsp oregano

For glazing
melted or liquid margarine

Crumble the yeast in a bowl. Add the milk, margarine, salt and sugar, then stir until the yeast has dissolved.

Add the flour, 2/3 of the cheese and the oregano, then knead the dough gently. Cover the dough with a tea towel and leave for 20-30 minutes to rise.

Place the dough onto a floured surface. Roll into a sausage and cut into 20 pieces.

Shape each piece into a roll. Place 14 of the rolls 2 x 2 in an oblong greased tin. Glaze the rolls with margarine. Place the remaining rolls on top in the ‘joints’ and glaze with margarine. Sprinkle the rest of the cheese on top and leave the rolls for 20-30 minutes under a tea towel to rise.

Bake the parmesan-oregano bread in the bottom of the oven at 180°C for approx. 40 minutes. Allow the rolls to cool in the tin for 5 minutes before placing them on a grate under a tea towel to cool.