Cheese and Herb Rolls
Cheese and Herb Filled Rolls with Roast Garlic Butter
Roast Garlic Butter
Ingredients
1 bulb garlic
1 tablespoon oil
2 tablespoons chopped parsley
150g melted butter
Method
Set oven to 200 degrees
Cut the garlic bulb in half and place on a sheet of tin foil. Add the oil and gather up into a parcel. Bake until garlic is soft and golden (this should take around thirty minutes but keep checking it). Poke the garlic cloves out of the shell and blend with the parsley and butter.
Cheese and herb Filled Rolls
Ingredients
500g strong white bread flour
1 teaspoon salt
10g dried yeast
100ml olive oil
300ml lukewarm water
125g grated sharp cheddar
1 tablespoon chopped fresh rosemary
4 finely chopped scallions
2 tablespoons chopped parsley
1 tablespoon chopped basil
1 egg yolk
Method
Place flour in a bowl and mix in the salt and yeast. Make a well in the middle and add the oil and water. Mix to a dough then knead for ten minutes. Place in a lightly oiled bowl and cover for an hour.
Mix the cheese, scallions and herbs together.
Knock back the dough then divide into twelve pieces. Roll out each piece on a floured surface to roughly the size of your palm. Add a twelfth of the cheese mixture into the middle and fold over. Crimp the edges then tuck into a roll and place on a lightly oiled tray. Repeat with the remaining dough and filling and brush the top with egg yolk.
Allow to rest for 15 minutes then bake in a 200 degrees oven until golden and the bottom sounds hollow when tapped (for about 20 minutes).
Remove from oven and brush over some of the roast garlic butter (there will be more garlic butter than you’ll need, but it will keep in the fridge or freeze)
Serve
