Low Carb Cheese and Vegemite Bread Rolls

Directions

1. Line muffin tins with liners or use a silicone tray (we still suggest spraying the tray)

2. Preheat a fan forced oven to 180°C

3. Empty contents of the bread mix and the cheese to a large bowl.

4. In a separate bowl, whisk together water, eggs and vinegar. Pour the wet mix into the dry mix and gently fold until just combined.

5. Melt the butter and mix it with the Vegemite to help soften it, then using a butter knife swirl the Vegemite through the mix (use as little or as much Vegemite as you like)

6. Pour the mix into the muffin holders evenly - add more Vegemite to the tops and sprinkle a little more cheese.

7. Bake for 30-35 minutes or until the skewer pulls out clean.

8. Remove from tray to cooling rack.

9. Rolls should be stored in the fridge (for up to 5 days) but served warm or at room temperature. Rolls can be frozen for up to 3 months.