Makes 8 rolls
Each roll is 268 calories
Inspired by the delicious bread served at Maiyango; recipe adapted from The Good Housekeeping All New Cookbook.
450g strong white bread flour (I use Dove’s Farm organic)
7g sachet of fast action fried yeast
pinch of salt
3 spring onions, chopped
125g cheese (cheddar or red Leicester work well), grated
a baking tray, greased with butter
- Mix together the flour, salt and yeast in a large bowl.
- Add the milk and water & stir with a spatula (or your hands) until the mixture is sticking together.
- Turn out onto a floured work surface and knead for 10-15 minutes, until the dough is smooth and elastic.
- Return the dough to the bowl, cover with cling film, and allow to rise for at least 30 mins at room temperature until the dough has roughly doubled in size.
- Turn the dough back out onto a floured work surface and knock the air out. Sprinkle with the spring onion and cheese and knead until the ingredients are evenly distributed (takes about 5 mins)
- Break chunks of dough off the main ball and shape into rolls by flattening the top and turning the edges under. This will form a perfect roll shape on top and a kind of catherine wheel underneath. Place the rolls wheel down on the greased baking tray and leave to rise for another 30 minutes.
- Pre-heat the oven the gas mark 7
- Cook the bread rolls on the top shelf for 20 minutes, turn the oven down to gas 4 and cook for a further 15 minutes.
- When taking the rolls out of the oven check they’re cooked by tapping the bottom- they should sound hollow. Allow to cool completely on a wire rack.
- The rolls are best eaten fresh, and will go stale after a day or two. They are suitable for home freezing.
This recipe tastes even better made with vegetables from Community Harvest Whetstone