Cheesy bready sausage rolls

METHOD

1. Make up the bread mix following pack instructions. Set aside somewhere warm to rise, in a bowl covered with oiled cling film, while you get everything else ready.
2. Slice the cooked sausages into just under 1cm slices.
3. Roll out the dough on a lightly floured surface to a rectangle roughly 50 x 30cm. Brush with half the garlic butter and scatter over the spring onions, cheese and sausages.
4. Roll up the dough tightly from one of the longest sides, like a Swiss roll.
5. Use a sharp, floured knife to cut the roll into 12 pieces.
6. Wipe the holes of a 12-hole muffin tin with a little more melted butter.
7. Push a roll of bread, cut-side up, into each hole. Dab the remaining butter over the tops, and cover loosely with oiled cling film.
8. Set aside somewhere warm for 30 mins to puff a little.
9. Heat oven to 200C/180C fan/gas 6. Bake the rolls for 20-25 mins until golden and risen. Cool in the tins for 10 mins, then lift out to eat warm, or cool completely.