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1
Add the sugar and the yeast to the warm water and stir thoroughly, once it has all dissolved, set it aside until it activates.
2
Once activated, add the yeast mixture to your stand mixer bowl.
3
Add the flour, salt and grated cheese to the bowl.
4
Using the dough hook attachment knead the dough for 10 minutes on the slowest speed.
5
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
6
Turn out the dough from the mixer bowl onto your worktop, give it a quick knead by hand, form it into a ball and place it into a lightly oiled bowl, cover the bowl and let it proof in a warm spot for 45 minutes, the dough should at least, doubled in size (this may take longer depending on the temperature of your kitchen).
7
Lightly grease a large baking/cookie sheet
8
After the first proof, turn out the proven dough onto a dry, none floured surface, knock the dough back, then form it into a ball.
9
Divide the dough into 6 equal pieces.
10
Roll each piece into a ball (see the video for the rolling technique).
11
Place all six dough balls onto a lightly floured surface, give them a light dusting of flour, cover them with a light-weight dry cloth, let them rest for 5 minutes, this rest period makes the final shaping so much easier.
12
After the 5 minute rest, take each dough ball and flatten it into a disk or puck shape, place them equally spaced apart on the prepared baking tray.
13
Once all six are on the tray, give them a light dusting of flour, cover them with the light-weight cloth again, let them proof for 30 minutes back in their warm spot.
14
When there’s only 10 minutes left on the proofing time, pre-heat your oven, to 180°C / 355°F / Gas mark 4.
15
When the proofing is done, finely grate a little cheese on the tops of the now risen rolls.
16
Get them into the pre-heated oven, set your timer for 18 minutes.
17
Once the time is up, remove from the oven, allow them to cool on a wire rack.
18
Once cool you can make up your favourite sandwiches.
19
Enjoy.
Method
Ingredients
500g / 18oz Strong white bread flour
270g / 270mls Lukewarm water / 40°C / 104°F
70g / 2½oz Mature Cheese (Grated)
7g / 2tsp Instant or active dried yeast
8g / 1tsp Salt
6g / 1tsp Sugar
Large Aluminium Cookie Sheet/Baking Tray
Lightweight dough proofing cloth
Bakers scraper
FEATURED PRODUCTS
Products we recommend for this recipe
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