I went to my first festival this month and made some delicious rolls to take with me and share with friends. They were great with brie on the first day (it doesn't matter if it gets hot and runs), then went well with fried eggs as egg banjos for breakfast and are really tasty on their own, as they are filled with great ingredients!
500g Shipton Mill Organic Light Malthouse Flour
1 1/2 teaspoons salt
40ml olive oil (the oil from the sundried tomatoes goes well)
10g dried yeast
300ml water - warm
100g sundried tomatoes - chopped
1 onion - chopped and gently fried until softened
50g chopped walnuts
50g grated mature Cheddar cheese
In a large bowl (or mixer bowl if using a dough hook) add flour, salt, olive oil and yeast. Pour in water and mix together to combine ingredients.
Then either knead for 5 minutes by hand or with dough hook.
For the first rise put dough back in bowl and cover (I use a shower cap, which can be reused time and again). The first rise can take an hour in a warm place or can be left overnight in a fridge (my preferred method, which really works.)
Then add the tomatoes, onion, walnuts and cheese and incorporate well together.
I use a stone muffin pan, oiled with vegetable oil and put in 70g of dough for each roll, but a metal one would work well too.
Leave to prove until doubled in size - this may take an hour, depending on ambient temperature.
Bake in a preheated oven 220C/425F/Gas 7 - check after 20 minutes. I prise out each roll and turn upside down and continue cooking for another 5 minutes, until golden brown. Leave to cool on a wire rack.
Added by: Juliet Collis
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The Shipton Millers