Cheesy Cheddar Rolls with Rosemary and Horseradish

Ingredients:

10-12 slices white toast bread

50gm Westgold butter

50gm flour

2T finely chopped onion, cook 5 mins on low

1 1/3 c milk

1-2 t rosemary, chopped

1-1/2 t horseradish paste (add to taste)

1 c grated tasty cheese, plus extra to sprinkle

Salt & pepper

Melted Westgold butter for brushing

Method:

Pour the milk & rosemary into a saucepan, bring to the boil gently. In another saucepan melt the Westgold butter, add the onion & cook gently for 5 mins.  Add the flour and cook this mixture on a low heat for 5 minutes, stirring regularly.  Add the milk a 1/3c at a time stirring well in between each addition. Keep stirring and cooking over a gentle heat for 5 minutes until you have a smooth, thick sauce.  Add the grated cheese & horseradish and stir until melted.  Season, cover and set aside to cool.

Heat the oven to 220deg.  Cut the side crusts off the bread.  Spread over a thick layer of cooled cheese sauce and sprinkle on a little extra grated cheese.  Roll up tightly and secure with a toothpick and place on a paper lined baking tray.  Brush with melted butter and extra chopped rosemary.  Bake on the top shelf for about 8-10 mins until golden, crispy and just starting to ooze at the ends.  Place on a serving platter and serve immediately.