Cheese Rolls
Ingredients
500g Shipton Mill no 1 flour.
2 tsp dried instant yeast
1.5 tspn salt
2 tsp dry mustard
200g cheese ; grated (half & half emmental & gruyere is a current fav)
1 tbsp olive oil
320g +/- water Topping
further handful grated cheese
sliced red onion
grinding of black pepper
Method
Mix flour, salt, mustard & yeast Add water & olive oil to form a rough sticky dough.
Knead for 5 minutes on medium- i prefer to use a mixer for this recipe as the dough benefits from being quite moist. If kneading by hand try not to add to much additional flour.
Add cheese and knead for a further 5 minutes The finished dough should be soft, slightly tacky and nicely elastic
Place dough in an oiled bowl and proof for 1-1.5 hours till doubled in size.
Turn dough out and divide - this dough will make 8 substantial rolls or a more polite 10
Place shaped rolls onto a large baking sheet or 2 smaller sheets Preheat oven to 200 deg C
Mix grated cheese for topping with the onion & black pepper and sprinkle generously onto each roll
Cover rolls with oiled clingflim and proof for a further 45-60 mins
Bake for 20-30 mins till nicely golden brown and a maddening salivatory aroma emenates from the oven
Cool on a rack for at least 20 mins before devouring. For use wth burgers they are better allowed to cool completely.
The rolls keep well overnight and refresh well in a hot oven for 5 minutes should you be in the unheard of position that they last more than a day ;)
Variations (all tried & tested)
1.Add a finely chopped bunch of spring onions to the dough when you are adding the cheese
2. Omit the mustard and the oil and add 2 good tbsp pesto when adding the water.
3.Use a mixture of grated parmesan , roasted red peppers & sliced olives to top the rolls
4. Use Shipton Mill Organic Canadian flour for a chewier result.
Added by: Suse
Bread machine review
Quantities: Put all the ingredients into the machine Settings: Put it on a basic loaf setting producing a large loaf (not rolls as the recipe suggests) Tweaks: Produced a delicious loaf but in future would make a smaller loaf as the top sank slightly when cooling, this could be because the cheese and onion ingredients are quite heavy. Also would not add so much salt next time, as the cheese is quite salty. Verdict: Delicious
baker: 2010-09-08 Add reply