Cheese and saffron rolls

PT25M

PT1H

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Ingredients

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Imperial

  • 50g of cheddar
  • 375g of white bread flour, plus extra for dusting
  • 20g of fresh yeast
  • 1 pinch of saffron strands
  • 15g of unsalted butter, plus extra for greasing
  • 220ml of water
  • 10g of salt
1
In the bowl of a mixer fitted with a dough hook or blade, add in the flour, yeast, butter and saffron. Pour in the water and start the mixer
  • 375g of white bread flour
  • 20g of fresh yeast
  • 15g of unsalted butter, plus extra for greasing
  • 1 pinch of saffron strands
  • 220ml of water
2
Once a dough forms, continue mixing for about 6 minutes at high speed. At the point, add in the salt and let it mix for a further 2 minutes
3
Lightly dust a large bowl with flour and transfer the dough to here. Cover the bowl with a damp tea towel and place in a warm place to prove for 30 minutes
4
Knock the dough back (punch out the air) and remove from the bowl. Split into 10 pieces and roll each piece into a ball shape
5
Lightly grease a baking tray with a little butter and place the balls on the tray, spaced out to allow for growth. Cover with the damp tea towel and let prove again for another 30 minutes, or until the rolls have doubled in size
6
Preheat the oven to 220°C/gas mark 7
7
Sprinkle the proven rolls with a little grated cheese and place in the oven to bake for 15 minutes, or until golden and hollow-sounding when tapped. Place on a wire rack and allow to cool
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