Rye Bread Rolls

1. 1

   Bring the water to a boil and briefly dip each piece of crispbread in it (do not soak).

2. 2

   Place the bread on wax paper.

3. 3

   In a small bowl, combine the softened butter with the mustard and dill.

4. 4

   Spread some of the mixture over the softened bread and cover with grated cheese.

5. 5

   Roll up the bread pieces and arrange them on a serving dish, seam side down.

6. 6

   These keep well for at least two days when covered with a dampened tea towel and plastic wrap and refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.