Cheese and Herb Rolls
I made these Cheese and Herb Rolls last weekend to have with some salads and ham/salami/roast chicken as it was a lovely warm day. Handily it was also the day for Sunday Baking Club on Twitter, and the theme last Sunday was bread rolls.
They turned out very well, with a lovely cheesy flavour so I thought I’d share them here with you. I’ve become much more confident with making bread since the sweetened dough bread-making class I went to recently. If you like making bread but don’t really get around to it, I really recommend a class as it can give you just the push you need to get baking.
You only need a few store cupboard ingredients and some cheese to make these rolls, so why not try them out. They didn’t require a lot of hands-on time, just ten minutes kneading and five minutes shaping later on. You can have them ready for lunch if you start just a couple of hours earlier. And you can’t beat the satisfaction of making your own bread, without all the chemicals you get in some shop-bought bread.
Cheese and Herb Rolls
- 225 g strong bread flour
- 0.5 tsp salt
- 1 tsp easy-bake yeast
- 27 g unsalted butter
- 60 ml boiling water
- 60 ml milk
- 1 egg
- 50-100 g cheddar cheese I used medium cheddar
- 2 tsp oregano
- Place the flour in a large bowl and add the salt on one side of the bowl and the yeast on the other.
- Rub in the butter roughly then add half the egg. Keep the rest for egg wash before baking.
- Add the milk and water and mix until the dough forms a ball.
- Knead the dough for ten minutes until it is smooth and elastic. Add two thirds of the cheese, and the oregano during kneading,
- Place the dough in a bowl covered in clingfilm to prove for 45 minutes to an hour.
- When the dough has risen, take it out of the bowl and press it all over with your fingers to knock it back. Form it into a ball.
- Split the dough in half using a scraper and then split each half into three.
- Form each piece into a sausage shape, roll it up into a spiral and press down on top.
- Place each roll on a baking sheet to rise again, for 45 minutes to an hour. Preheat the oven to 200 degrees. Place a deep roasting tin in the bottom of the oven.
- After the second rise, you should see the rolls have doubled in size.
- Before the end of the second rise, fill and boil the kettle.
- Brush the rolls with the leftover egg, and top them with the rest of the cheese, some coarsely ground salt and another sprinkle of oregano.
- Pour an inch or so of boiling water into the hot tray in the bottom of the oven, then quickly place the rolls in the oven.
- Bake for 15 to 20 minutes until golden brown. Tap the bottom of the rolls to check if they are baked through. It should sound hollow if they are done.
For more cheesy bread ideas, how about these:
- Smoky cheddar cheese bread rolls from Jen’s Food
- Cheddar and dill beer bread rolls from Tinned Tomatoes
- Wholemeal cheddar and apple chutney soda bread from Fab Food 4 All