Who doesn’t love bread? If you’re on a diet, well… sorry not sorry! Carbs make people happy, and there is nothing like warm freshly baked bread rolls. These rolls are infused with cheese and herbs (parsely or chives work best), they are so tasty. So don’t just sit there imagining how delicious these rolls could be, get up and make them! I made this dough with my favourite recipe, find my pictorial here.
What you’ll need:
Yeilds 420g of dough: makes 6 rolls
- 1.5 Cups & 2 Tbsp / 200g cups Bread flour
- 1/2 Cup & 1 Tbsp / 140 ml Water
- 1/2 Tsp Instant Dried Yeast
- 1 Tbsp Olive oil
- 1/2 Tsp Honey
- 1/2 Tsp Salt
- 120g Grated Cheddar Cheese
- 2 Tbsp chopped parsely/ Chives/ Both
- Pour the warm water into a bowl and add the honey and yeast, mix that to combine everthing, don’t worry if the honey doesn’t completely dissolve.
- To that add the oil, flour and salt, and bring that together with your hands in the bowl, if you have a stand mixer with a dough hook attachment you can let that go for 10 minutes to mix for you. If you are hand kneading turn the dough out onto a surface with any flour left on the bottom of the bowl. You don’t need to flour the surface this dough is not that sticky. See the pictorial here:
- After at least 24 hours you can remove the dough from the fridge and leave it out to get to room temperature. I’m in England and it’s cold this time of year so it took my dough some time to get to room temp. If it’s warmer where you are then your dough will warm up in no time.
- When the dough is no longer cold, turn it out onto a lightly floured work surface, and flour the surface of the dough as well. stretch it our with your hands to get it wider and flatter.
- Sprinkle the cheese and herbs on the surface and fold the dough in half over its self.
- We want to distribute that herby cheese throughout the dough evenly so fold it over again. then flatten it with your hands and fold and repeat until you have completed 20 folds. At around fold 9 you may see the cheese and herbs starting to poke out of the dough but carry on.
- When you’ve completed 20 folds shape into a ball by cupping the dough at the base and swivelling it around.
- Cut it into 6 portions as equal as you can, it doesn’t have to be perfect.
- Take each portion and roll into a ball as best you can and place on parchment paper. The dough may be sticky but resist temptation to reach for flour, we don’t want dense bread rolls.
- make sure there is enough space between the rolls on the parchment paper, we are about to proof them for 30 minutes.
- When the rolls have been proofing for 15 minutes, Turn your oven onto 250 degrees C/ 482 degrees F. Boil water in a kettle, take a metal oven tray and pour the water in it, place that tray on the bottom shelf of your oven ( this will create steam in your oven, which is what we want for nice chewy rolls)
- Take another tray, (this is the tray you will slide your parchment paper with rolls on) and put that in the oven too to heat up.
- When the rolls are finished their final proof, carefully take the hot tray and slide your rolls onto it, you can get someone to help you just lift the parchment paper at all four corners and place it onto the tray that way. Put the rolls into the oven and bake for 15/20 minutes, or until they are golden to your liking.
- When they are out of the oven, brush them with a bit of butter and dive in!
Dough stretched and topped
Folded in half
Continue to fold into halves
After 20 folds, it should look like this