I have to make these again – me
I stumbled on this recipe almost by accident while experimenting with different proportions of yeast and liquid. They’re baked rolls with a crisp crust. Once baked, they’re halved, smothered with cheese and paprika and grilled to perfection.
Here’s how…
Ingredients
- 500g strong white bread flour
- 7g (1 sachet) fast-action dried yeast
- 1 tsp caster sugar
- 1 tsp salt
- 50g softened butter
- 150ml milk
- 150ml water
- 400g cheese
- 1 tsp paprika
Instructions
- Mix together the flour, yeast, sugar and salt
- Rub in the softened butter with your hands
- Slowly add the milk and water, mixing with a round blade knife knife as you go
- Stir with your hands to combine, then kneed for a few minutes into a smooth dough
- Leave covered in warm place for an hour to prove
- Once risen, cut into eight equal pieces, roll each piece into balls
- Place the balls at least 2 inches apart on a floured baking tray and cover to prove for another 20-30 mins
- Gently press down each roll a little
- Bake at 220C (200C fan assisted) for 15 minutes
- When cooled, cut in half, put them back on the baking tray and cover with grated cheese and paprika
- Put under a hot grill until the cheese bubbles
