Cheese Top Rolls

These are my children's absolute favourite bread rolls.  They beg for me to make  them for them all the time and, I have to agree, they are super lush.  Here's the recipe:

Ingredients:

500g white bread flour

Vegetable oil or Olive oil 3 tablespoons 

340ml warm water

7g dried yeast

15ml of granulated sugar

1 teaspoon of salt

150g cheese (I use the strongest cheddar cheese I can find)

Method

Step 1

Mix the flour and the salt together in a bowl

Step 2

Pour in the oil and stir in until barely visible.

Step 3

In a cup put the yeast, sugar and 150ml of warm waster, wait until it begins to foam then pour into the flour mix and stir in well.

Step 4

Add the rest of the warm water and need until it turns into smooth ball of dough then leave to rise in the bowl for 1 hour with cling film on the top.

Step 5 

kneed again for 5 minutes and break into 9 equal parts.

Step 6

Roll each part into a round shape and place on a baking tray with equal amounts of space between them.  

Step 7

Push a couple of your fingers into the centre of each ball of dough to make a well.  Put a tablespoon of grated cheese into each well.

Step 8

Leave for 30 minutes to rise further and then out in a preheated oven set at 200C - bake for 15 minutes!

Buttermilk Cheese Scones

Scones always taste better, in my opinion, when made with buttermilk.  This is my recipe tweaked over the years and they rise so well.  

Ingredients:

450g plain flour

7.5ml in other words 1 and a half teaspoon of baking powder

75g salted butter

150g strong cheddar cheese 

1tspn of mustard 

284ml carton of buttermilk 

2 eggs beaten

Method:

Cheese, tomato and basil spelt wheels

These are yummy and they're so healthy too!

Makes about 24 wheels

Ingredients:

• 500g Spelt flour 
• 1 tablespoon of honey
• 7g dried yeast
• 300g warm water
• 2 tablespoons of Tomato purée 
• A small handful of fresh basil chopped finely
• 75g Grated strong cheese, we used cheddar cheese.
• 1 teaspoon of salt

Method:

STEP ONE

Mix the tomato puree with the freshly chopped basil in a small bowl and leave on the side until STEP SIX.

STEP TWO

Mix the Honey and yeast with about 100ml of your warm water in a cup or a glass. Leave for 5 minutes.

STEP THREE

 

Put the flour and salt in a large bowl and mix together.

 

STEP FOUR

 

Pour the yeast, honey and water mix into the flour and mix well, then add the rest of the water and knead for 5 minutes.

 

STEP FIVE

 

Place your dough on a clean, well floured surface and, using a rolling pin, roll it out so it is about half a cm thick.

 

STEP SIX

 

Using the back of a spoon spread the tomato and basil paste on your bread as you would with pizza.

 

STEP SEVEN

 

Sprinkle your grated cheese over as evenly as possible.

 

STEP EIGHT

 

Carefully roll your dough up like a Swiss roll - this is why you need a well floured surface.

 

STEP NINE

 

Carefully and gently, with a bread knife is best I have found, cut in to 2cm thick slices and place each slice down on a baking tray. 

 

STEP TEN

 

Pre-heat the oven to 200 C and leave them to rise for 20 minutes.

 

STEP ELEVEN

 

Put the pinwheels in the oven for 25 minutes on a middle shelf.

 

ENJOY!