Bread and Better

Bread and Better

Monday, 17 April 2017

Cheese and Chive Rolls

Makes 10 small rolls.

For the rolls:

350g strong white flour
7g dried yeast/14g fresh yeast
1 teaspoon salt
2 tablespoons olive oil, plus a little more for greasing
75g cheddar cheese, grated
Large handful of chives, finely chopped
275ml water

Place the flour into a large bowl and rub in the yeast with your fingertips.
Add the chives and cheese into the flour (keeping back a little of each, for sprinkling on the top later) and give everything a good stir.
Add the salt, oil and water and combine until the mixture forms a dough, adding more water if it feels a little dry.
Tip the dough out onto a lightly oiled surface and knead for a couple of minutes, or until it feels smoother and more elastic.
Return the dough to the bowl, cover with a tea towel and leave to rise for about an hour, or until it has doubled in size.
When the dough has risen, divide it into 10 equal pieces and then roll each piece into a ball.
Place the balls onto a lined baking tray (making sure to leave a small gap between each one), cover with a tea towel and leave to rise for about an hour, or until the balls have really puffed up and are pretty much touching.
Pre-heat the oven to 200 degrees c.
When the rolls have risen, sprinkle over the remaining cheese and chives.
Bake the rolls in the oven, for about 15 minutes, or until the crust has turned a light golden brown and the cheese is melted and burnished.
Leave the rolls to cool on the baking tray for a couple of minutes before tucking in.

Little tip: Different flours will absorb different amounts of liquid, so I would add ¾ of the suggested liquid to the mixture at first and then if the dough feels a little dry, you can always add some more.

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