3 February 2014

Chilli cheese rolls

I love baking fresh rolls and developing new recipes, and I don't think I have published any roll recipes here recently. What can be nicer than have a homemade breakfast roll, or take one to work and enjoy the next morning. Rolls also make a brilliant company for soups. This recipe combines spicy cheesiness with the earthy rye. I used a Cheddar that has already been seasoned with chilli, but nothing stops you from using Cheddar and chilli separately.

For 8 small rolls:

200 g mature chilli Cheddar
100 g rye flour
100 g wheat flour
1 tbsp dry yeast
1 tsp salt
1 tbsp olive oil
250 ml warm water

First mix the dry ingredients together and crumble the chilli cheese into the mix. Add warm water and olive oil and knead to a dough.

Let the dough rise for about one hour under a teatowel at a warm place.

Divide the dough into small rolls and place them on a baking tray.

Bake at 200C for about 30 minutes until fully baked throughout and crispy on the outside.


Your VegHog

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