Emmentaler parsley rolls

Cut the Emmentalerer AOP and tomatoes in small 5 mm cubes. Finely chop the parsley. Mix the flour and salt in a bowl. Add the oil. Dissolve yeast in water, pour into the bowl and knead everything together to make a smooth dough.

Knead the Emmentaler AOP, tomatoes and parsley into the dough. Cover the bowl with a damp towel. Leave the dough in a warm place for about one hour until it has doubled in size.

Form 8-10 rolls from the dough. Place them on a baking tray covered with greaseproof paper. Leave to rise for another 10 minutes.

Make a cut across the rolls and bake in the centre of a 220 degree hot oven. Bake for 10 minutes. Reduce the heat to 200 degrees and bake for a further 25 minutes. Leave to cool and serve with soup, for example.