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Cheddar rolls

Name: Cheddar rolls
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: Makes 8 rolls
Cuisine: British recipes
Ingredients: 7g fast-action dried yeast; 100g wholemeal flour; 125g plain flour, plus extra for dusting; 1 tsp salt; Very large pinch cayenne pepper; ½ tsp English mustard powder; 120-130ml lukewarm milk, plus extra to glaze; 55g unsalted butter, melted; 2 medium free-range eggs, beaten; Flavourless vegetable oil (such as sunflower) for greasing; 150g extra-mature cheddar cheese, grated; You’ll also need…; 20cm shallow cake tin, lightly greased

Published: 11 May 16
Updated: 2 Apr 24

Fancy trying an alternative to cheese scones? Serve this tear-apart ‘crown’ of wholemeal rolls, topped with mature cheddar cheese, as part of a lunch spread or at a picnic.

Medium
April 2016

Test kitchen approved

Makes 8 rolls
Hands-on 35 min, oven 30 min, plus rising & proving

Fancy trying an alternative to cheese scones? Serve this tear-apart ‘crown’ of wholemeal rolls, topped with mature cheddar cheese, as part of a lunch spread or at a picnic.

Vegetarian recipes

Nutrition: per serving

Calories: 267kcals
Fat: 15.1g (8.5g saturated)
Protein: 10.7g
Carbohydrates: 21.2g (1g sugars)
Fibre: 1.9g
Salt: 1g

Per roll

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Ingredients

7g fast-action dried yeast
100g wholemeal flour
125g plain flour, plus extra for dusting
1 tsp salt
Very large pinch cayenne pepper
½ tsp English mustard powder
120-130ml lukewarm milk, plus extra to glaze
55g unsalted butter, melted
2 medium free-range eggs, beaten
Flavourless vegetable oil (such as sunflower) for greasing
150g extra-mature cheddar cheese, grated

You’ll also need…

20cm shallow cake tin, lightly greased

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Method

Mix the yeast, flours, salt, cayenne and mustard in a mixing bowl, then make a well in the centre. Stir in the 120ml milk, butter and eggs with a palette knife, bring the dough together (add the extra 10ml milk if dry), then tip out onto a lightly floured surface and knead for 5-10 minutes until just smooth. Put in a clean, lightly oiled bowl, cover with a clean tea towel and leave somewhere warm to rise for 1-2 hours – don’t worry if it doesn’t rise very much; it will in the oven.
Once the dough has puffed, knock it back (knead gently to distribute the air), then tip out onto the floured work surface again. Knead most of the cheese into the dough, keeping about 30g back for the top. Lightly grease a 20cm shallow cake tin and divide the dough into 8 equal pieces. Shape each piece into a ball and put 7 of the balls in the tin in a circle, then put the eighth ball in the centre. Cover with lightly oiled cling film and leave somewhere warm to prove for 25-30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
Once the rolls have puffed up, bake in the oven for 15 minutes, then brush with a little milk and scatter with the remaining cheese. Return to the oven for another 15 minutes until golden brown on top. Leave the bread to cool in the tin for 5 minutes, then remove to a wire rack and cool completely. Pull the crown apart to serve.

Recipe from April 2016 Issue

Nutrition

Per roll

Nutrition: per serving

Calories: 267kcals
Fat: 15.1g (8.5g saturated)
Protein: 10.7g
Carbohydrates: 21.2g (1g sugars)
Fibre: 1.9g
Salt: 1g

delicious. tips

You can leave the dough to rise overnight in the fridge. Bring it back to room temperature before shaping and proving. You can also freeze dough after kneading: freeze in an airtight freezer bag, easing out as much of the air as you can before sealing. Defrost completely, then let the dough puff up again before shaping and proving. After overnight rising or freezing, it may take a bit longer than usual to prove.