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.