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PICNIC ROLLS
Marriage’s 100% Canadian Very Strong White flour
and Strong Stoneground Wholemeal flour
These flours are ideal for making well-risen and crusty bread rolls which retain a moist light crumb. Adding a quality extra mature Cheddar cheese to the dough, and to the top of the rolls before baking, transforms them into a savoury treat for picnics, filled with salad or sliced ham, or to accompany a flask of hot soup. The dough can also be baked as one large loaf in a 900g/2lb tin, or used to make pizza bases.
Makes 12
- 700g Marriage’s 100% Canadian Very Strong White flour or Strong Stoneground Wholemeal flour
- 1 teaspoon sea salt
- 1 teaspoon mustard powder
- 1 x 7g sachet dried yeast
- About 450ml tepid milk (or water)
- 200g extra-mature Cheddar cheese, grated
1-2 baking trays, greased
Combine the flour with the salt, mustard powder and dried yeast in a large mixing bowl. Pour in the tepid milk (or water) and mix to a soft but not sticky dough. Turn out the dough on to a floured worksurface and knead thoroughly by hand for 10 minutes until very smooth and pliable. The dough can also be mixed and kneaded in a large free-standing electric mixer fitted with a dough hook – use the lowest speed and knead for 4 minutes.
Work three-quarters of the cheese into the dough then return the dough to the bowl, if necessary, and cover with a snap-on lid or clingfilm. Leave to rise in a warm spot until doubled in size – 1 to 11/2 hours. Punch down the risen dough to deflate then turn out onto a lightly floured worksurface. Divide into 12 equal portions and shape each into a neat ball. Arrange well apart on the prepared baking trays then slip them into a large plastic bag, or cover lightly with clingfilm, and leave to rise in a warm spot until doubled in size – 45 minutes to 1 hour. Towards the end of the rising time heat the oven to 230°C, 450°F, Gas Mark 8. Uncover the rolls and scatter over the remaining grated cheese.
Bake for about 20 minutes or until a good golden brown. Cool on a wire rack.
