banner image

Festival rolls


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.