For best results, serve warm.
400g spelt flour
7g dried yeast
1 teaspoon salt
2 tablespoons olive oil
250ml beer or cider
For the filling:
100g mature cheddar cheese, grated
1 tablespoon of dried chilli flakes (plus more for sprinkling on top)
2 teaspoons of english mustard
Place the flour in a bowl and rub in the yeast with your fingertips. Add the salt, olive oil and the beer/cider, then knead for 5-10 minutes, until you have a smooth dough. Cover with a tea towel or clingfilm and leave to rise for around 1 hour, or until it has almost doubled in size.
When the dough has risen, roll it into a long rectangle. Spread on the mustard, then sprinkle with most of the grated cheese and chilli flakes. Roll the dough into a sausage shape and cut into 10-12 pieces.
Transfer the rolls to an oiled baking tray, making sure you leave a slight gap between each one. Leave to prove again, for around 20 minutes, or until slightly risen.
Preheat the oven to 200C/400F/gas mark 6. When the rolls have risen, sprinkle with the remaining cheese and chilli flakes and bake for around 20 minutes, or until golden on top.