Quick bread rolls with olives and dried tomatoes, without yeast

Instructions

1. Preheat the oven to 210 °C, standard baking.
2. Mix the flour, baking powder, paprika, salt and thyme leaves in a large bowl. Add the butter and rub it into the flour until you get fine crumbs.
3. Mix the milk with the lemon juice. Set aside for 5 minutes. Add the horseradish. Pour into the bowl with the flour and stir. Add the Cheddar cheese, olives and dried tomatoes. Stir again to mix the products. You will get sticky dough. Do not stir too much. Transfer the dough to a floured surface and knead it 2-3 times. Divide into 25 equal parts (each one 40 g). And form the balls and arrange them in a tray covered with baking paper lightly greased with oil.
4. Grease the balls with milk and sprinkle them with a little cheese, paprika and thyme leaves.
5. Bake for 15-20 minutes until they rise and come with a golden-brown crust.
6. Cool on a metal rack.

• Servings : 12
• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : Breads, Breakfast, Finger foods, Freezer-friendly, Left overs-great overs
• Ingredient : Baking powder, Butter, Caw-milk, Cheddar cheese, Dried tomatoes, Flour, Horseradish root, Lemon, Olives, Red pepper, Salt, Thyme, Thyme leaves, Whole wheat flour, Yellow cheese