Cheese and Herb Sourdough Pinweel Rolls

We got to the cinnamon roll recipe on the GNOWFGLINS Sourdough eCourse and Tara at Keep It Real had the idea to make them into dinner rolls filled with cheese and herbs.

I broke out my Sand Creek Farm gouda cheese, shook on some Penzey’s Sandwich Sprinkle and Brady Street Cheese Sprinkle, drizzled some melted butter on the inside and rolled them up. Then I melted more butter into my LeCreuset skillet and popped them in the oven for 28 minutes.

Sourdough starter, milk, whole wheat flour, butter, salt, local cheese and spice mix (with a bit of baking power and baking soda for lift) That’s it. Total win.

This post part of the Simple Lives Thursday at GNOWFGLINS