Hungarian Pogacsa Mini Cheese Rolls

  • A savoury bun full of flavour.
  • Serve with soup, salad or as a snack.
  • Makes around 24-28 bite-sized buns.

Sprouted Whole Wheat Flour, Organic 500g (Rude Health)

400g Sprouted Wheat Grain Flour, the sprouting process reduces the gluten content and adds nutrition.

Organic Ghee 300g (Pukka)

250g Organic Ghee

Other Ingredients

  • 2 egg yolks.
  • 300ml sour cream.
  • 200g of Medium Mature Cheddar or similar, we used a Hungarian Cheese called ‘Trapista’.


  1. Pre-heat the oven to 160 °c Fan/180 °c/Gas Mark 4. Prepare 2 baking sheets with baking parchment/grease-proof paper.
  2. In a large mixing bowl mix the salt and the honey with the flour.
  3. Then add the yeast and ghee to it and mix it well.
  4. In a separate bowl grate your chosen cheese.
  5. Then add one egg yolk and the sour cream to the flour mix and a good handful of the grated cheese.
  6. Mix it well with your hands and bring together into a dough ball.
  7. Then cover the bowl and place in the fridge overnight or for at least 6-8 hours.
  8. When you are ready to bake take the dough from the fridge and roll it out to a thickness of 3-4 cm.
  9. Using a small glass or deep cutter [4cm/1½ inch diameter] cut out circles from the dough. Place the circles straight onto the prepared baking sheets
  10. Glaze the tops with the second egg yolk and sprinkle the left over cheese on top.
  11. Bake the rolls until the cheese has a nice colour on top. This will be around 30-40 depending on your oven. If you are not sure if they are baked break one open to check the dough inside is completely cooked.
  12. The buns are perfect to enjoy straight from the oven. Allow the buns to cool completely before storing in an airtight container in the fridge.
  13. The buns can be stored in this way for up to a week.