These rolls are a snack in themselves. Be sure to use small curd cottage cheese for easier blending and a creamier filling.

Pre-heat oven to gas mark 6, 400°F, 200°C. Mix flour, sugar, salt and yeast. Make a well in the middle and add the margarine, cottage cheese and egg. Mix to a dough, adding more flour until it is firm enough to knead. Knead about 10 minutes on a floured surface. Roll out to a square about 14in/ 35.5cm.

Spread with softened margarine and then cover evenly with cottage cheese adn chives to within about 1/2in/ 1cm of the edges. Sprinkle with a little pepper. Roll up tightly and cut into 8 to 10 slices. Place cut side up in a greased 8in/ 20.5cm square or round tin. Cover loosely and leave in a warm place to rise, about 1 hour. Bake 10 to 15 minutes until lightly browned.

From the Appletree Press title: The Bread Cookbook.
Also from Appletree: A Little Book of Irish Baking, and A Little Book of Scottish Baking.