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Cheese & spring onion rolls

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
200ml milk
90ml water
3 spring onions, chopped
125g cheese (cheddar or red Leicester work well), grated

a baking tray, greased with butter


  1. Mix together the flour, salt and yeast in a large bowl.
  2. Add the milk and water & stir with a spatula (or your hands) until the mixture is sticking together.
  3. Turn out onto a floured work surface and knead for 10-15 minutes, until the dough is smooth and elastic.
  4. 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.
  5. 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)
  6. 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.
  7. Pre-heat the oven the gas mark 7
  8. 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.
  9. 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.
  10. 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 :)