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Cranberry & Stilton rolls


  • 500g strong white flour
  • 325ml (11 fl oz ) water
  • 2 Tbsp of olive oil
  • 2 tsp dried yeast
  • 1 1/2 salt
  • 100g dried Cramberries
  • 150g Blue stilton
  • blue poppy seed for topping
  • 2 tbsp milk
  • Preheat oven to 200°C/Gas 8/fan 180°C


  1. Sprinkle yeast into 325ml of water in a bowl. Leave for 5min , stir to dissolve.Mix the flour and salt plus the cramberries together in a large bowl. Add 2 Tbsp of olive oil to the middle of the bowl.Make a well in the centre and pour in the yeasted water.
  2. Use a wooden spoon to draw enough of the flour into the yeasted water to form a soft paste. Cover the bowl with a t towel and leave the paste to" sponge" for about 20min.
  3. Pour the remaining water into the centre of the bowl. Mix in the flour from the sides of the bowl. If needed add more water so to end up with a firm , moist dough.
  4. Turn the dough out on to a lightly floured work surface. Knead until smooth, shiny, and elastic, for about 10min.
  5. Put dough in a clean bowl and cover with cling film & tea towel. Leave to rise until double its size or about 1 1/2 2 hours. knock back, then leave for 10 min to rest.
  6. shape the dough into a long loaf about 14 /16 inches long. Divide into 8 to 10 piecerolls. Break up the stilton into equal peices and place into each piece of dough then shape into rolls. Then place them on a floured baking tray and cover with a tea towel.Prove until doubled in size

Cranberry & Stilton Rolls ready for the oven