Ingredients

The following ingredients have 4 Servings
  • 225 g strong bread flour
  • 0.5 tsp salt
  • 1 tsp easy-bake yeast
  • 27 g unsalted butter
  • 60 ml boiling water
  • 60 ml milk
  • 1 egg
  • 50-100 g cheddar cheese (I used medium cheddar)
  • 2 tsp oregano

Instruction

  • Place the flour in a large bowl and add the salt on one side of the bowl and the yeast on the other.
  • Rub in the butter roughly then add half the egg. Keep the rest for egg wash before baking.
  • Add the milk and water and mix until the dough forms a ball.
  • Knead the dough for ten minutes until it is smooth and elastic. Add two thirds of the cheese, and the oregano during kneading,
  • Place the dough in a bowl covered in clingfilm to prove for 45 minutes to an hour.
  • When the dough has risen, take it out of the bowl and press it all over with your fingers to knock it back. Form it into a ball.
  • Split the dough in half using a scraper and then split each half into three.
  • Form each piece into a sausage shape, roll it up into a spiral and press down on top.
  • Place each roll on a baking sheet to rise again, for 45 minutes to an hour.  Preheat the oven to 200 degrees. Place a deep roasting tin in the bottom of the oven.
  • After the second rise, you should see the rolls have doubled in size.
  • Before the end of the second rise, fill and boil the kettle.
  • Brush the rolls with the leftover egg, and top them with the rest of the cheese, some coarsely ground salt and another sprinkle of oregano.
  • Pour an inch or so of boiling water into the hot tray in the bottom of the oven, then quickly place the rolls in the oven.
  • Bake for 15 to 20 minutes until golden brown. Tap the bottom of the rolls to check if they are baked through. It should sound hollow if they are done.