I’m feeling a bit cheesy at the moment, my last two posts have contained cheese, first the barley and feta salad swiftly followed by a cheesy butternut squash pasta bake and now I have bread rolls packed full of tasty cheddar. As a heads up the next post after this will also contain cheese but it won’t be cheddar again. I feel like I should be joining cheese addicts anonymous right now with all these cheesy posts.
For these bread rolls I’ve combined smoked paprika with vintage cheddar, tomato puree and herbs to create bread rolls that are quite honestly delicious just eaten warm straight from the oven. If you can wait until they have cooled down then they are an excellent accompaniment to scrambled eggs for brunch. Just split the rolls and lightly toast them under the grill. Even better if you add a dollop of cream cheese to your eggs whilst cooking and then serve with smoked salmon. I did this for a very lazy Saturday brunch a few weeks ago and posted the evidence on Instagram.
I used brown flour to make my bread rolls because I had a bag in the cupboard that needed using up but these are just as good with white flour. You’ll get a more orange colour to the final result using white flour as well which is quite attractive.
- 500g strong white or brown bread flour
- 1 tbsp dried active yeast reactivated following packet instructions or 1 sachet fast action yeast
- 300-350ml lukewarm water
- 1.5 tsp salt
- 1 tbsp sweet smoked Spanish paprika
- 125g vintage or extra mature cheddar grated
- 1 tbsp tomato puree
- ½ tsp dried thyme
- ½ tsp dried rosemary
- 2 tbsp olive oil
- Add everything except the water to a large mixing bowl and briefly mix together then make a well in the centre and pour in the water. Just add half of the water to start with and start working the ingredients together with your hand then gradually pour in the rest until you can form a soft mass of dough. You may not need all of the water depending on your flour, brown flour will absorb more water than white.
- Turn out the dough onto a clean work surface and knead for 10 minutes until smooth and elastic. Shape the dough into a ball and place in a lightly greased bowl then cover with clingfilm and leave to prove until doubled in size. This will take at least an hour, possibly longer if your kitchen is cold or you are in a hard water area.
- When the dough has risen, knock it back and cut into 12 pieces each weighing roughly 75g. Shape each piece into a ball and place onto a non stick baking tray. Cover the tray with lightly oiled clingfilm and leave to rise again until doubled in size. This second rise will take 30-45 minutes depending on the temperature of your kitchen.
- Towards the end of the proving time preheat the oven to 200°C and when the rolls are ready remove the clingfilm and bake for 25 minutes until golden brown on top and the rolls sound hollow when tapped on the base.
- Transfer to a wire rack and leave to cool.
I’m linking up with Bready Steady Go which Michelle is hosting this month. The theme is bread with bits in and these rolls have cheese, herbs and spices. If you’ve baked any bread lately and added any interesting ingredients then please feel free to link up as well.