Put all the ingredients, except for the olive oil, in a food processor.

Turn the food processor on to combine the ingredients. Drizzle in the olive oil while the machine is working (but keep the lid on!). 

When the oregano leaves are no longer visible as leaves, stop the food processor and taste. Add more salt or oregano if necessary. 

Form you two big handfuls of dough into a ball by folding the edges under until the surface of the ball becomes taut. Dust some flour on your work surface.

With a rolling pin, roll the dough into a rectangular shape of about 30 x 15 centimeters (12 x 6 inches). Make sure you flip the dough at intervals to avoid the bottom getting stuck to the counter. Dust with more flour as necessary. When you finish, your dough should be about 1/2 cm thick (0.2 inches). If your dough is much thicker, try to make the rectangle bigger. 

Spread the dressing in a thin layer over the rectangle. Separate the oregano leaves from the stems. Scatter the leaves over the dough as well. Repeat with the cheddar crumbles. 

Beginning at the longest edge nearest to you, start rolling the dough, making it into a roulade with layers of filling inside. Be careful not to pull or poke, as the filling might puncture the dough. When you reach the other side, leave the roulade with the seam down to rest for a minute. 

Gently pull on the roulade to lengthen it. You want to try and add about the length of hand to it. Aim for a diameter of about 5 cm (2 inches), and make sure it is roughly the same across the length of the roulade. 

Cut the roulade in half lengthwise with a bread knife. This can be tricky, but just be careful and go slow. As you're cutting, keep the middle of the roulade facing up so that the filling stays inside. When this is done, cut each half of the roulade into pieces of about 10-12 cm (4-5 inches).

Take two pieces and lay one over the over, so that they form an X. Then twist one end of the upper piece below the end of the lower piece and out on the other side. Pinch the ends together to make them stay. Do the same with the other end. Repeat until every pair of pieces has been twisted into a bun.

Place the buns in a baking tray lined with parchment paper. Cover with a tea towel an let rise for about 40 minutes. Preheat the oven to 240 degrees C (464 F) during this time. 

Bake the twist buns for about 15 minutes. If they are not yet golden on top, give them another 5 minutes and check again. When they are ready, take them out of the oven and leave them to cool on a wire rack. 

Serve with any left over dressing.