Cheese Rolls
Soft, fragrant bread rolls made with cheddar cheese, mozzarella, and thyme.
Ingredients
strong white bread flour (plus a little for dusting)
375 g
salt
a pinch
dried yeast
7 g
olive oil
4 tbsp
room temp water
200 ml
grated strong cheddar
150 g
grated mozzarella
50 g
dried thyme
1 tsp
melted unsalted butter
100 g
black pepper
to taste
Instructions
1
Mix dough
Combine the flour, salt, yeast, oil and water in a bowl and mix with a wooden spoon for 5 minutes until the ingredients are well combined and the dough forms a smooth surface. The dough shouldn't be sticky or crumbly.
2
Rest dough
Lay the dough out on a lightly floured surface and press lightly with your fingers to form little dimples. Then fold the dough over and loosely cover with plastic wrap. Leave the dough to rest in a warm place for about 30 minutes or until it has doubled in size.
3
Preheat
Preheat the fan oven to 190°C / 375°F / gas mark 5 and melt the butter in a small pan over a low heat.
4
Roll out
Once the dough is ready, place it on a lightly floured surface once again and this time roll it out to about 5mm thick. Try to aim for a rectangle shape to make it easier to roll up.
5
Add filling
Evenly spread the butter over the top of the dough covering as much as possible. Scatter the cheese and thyme onto the buttered dough until it is covered and grate a bit of pepper over the top.
6
Shape rolls
Start from the top of the dough to start rolling. Gently tuck in the sides as you roll it towards you, forming a long tube. Chop about an inch along until you reach the end and you're left with a number of little swirly rolls.
7
Bake
Place in a non-stick oven dish facing up and don't worry if they're touching. Bake for about 20 minutes or until they're golden brown.
