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
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.