Wholemeal Cheese rolls – Makes 9

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I woke up to bright sunshine and time on my hands today, which meant that I felt the need to put my solar panels to good use and harvest the free energy and burn the oven. I used a simple enough recipe. I say recipe but I kind of just eyeballed the ingredients. Sorry, I know that can be frustrating for most who are looking for a definitive measure. I will try and be as accurate as possible but please go with your instincts which will guide you to a smooth,supple and slightly tacky dough at the end (add more flour / water if you feel the need)

 

  • Wholemeal flour – 500g
  • Water (tepid)- 350ml
  • Sugar – 2 tblsp – I used agave syrup but any sugar will do including honey.
  • Yeast (dried) – ¬†7g packet
  • Salt – 1 tsp
  • Melted Butter – 50g
  • Cheddar cheese (grated) – 150g or to taste (add after 1st proove)

Combine all ingredients except for the cheese in a mixer or on a worktop and knead until you have a smooth, supple and slightly tacky dough. Work it for at least 10 minutes. Adjust flour and water if necessary as you go (sorry but you will get better at it I promise).

Leave to rise until it has doubled in size then knock it back (punch the air out) and flatten it out into a rough oblong shape. This is so that you can sprinkle most of the cheddar (or other) cheese onto it. Leave about 40g of cheese to sprinkle on top later.

Fold and knead the cheese that you have sprinkled on so that it becomes incorporated in the dough then divide into nine equal portions. Roll out into smooth balls with your palms – I have begun to use the claw/cage technique with my hands with some success.

Then place dough balls onto a greased / buttered baking tray and space them out evenly so that they will rise and touch together for that batch baked effect. Now just place a generous pinch of cheese on top of each roll. Don’t worry if cheese spills onto the tray as this will give the bottoms a nice cheesy crunch.

Cover with oiled cling film and let rolls rise again until they are almost doubled and touching each other (30-40 mins approx.). Careful how you remove the cling film as it may catch on the dough and cause it to tear and collapse.

Finally bake in the oven for 15-20 minutes at 200 Celsius until golden brown. Remove from oven and transfer to a cooling rack. The challenge now will be to see if you can resist eating less than one while they are still warm.

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