I have an unhealthy addiction to cheese and bread; I also have an addiction to tomatoes but that is a good addiction, until they are soaked in oil that is. Taking those addictions into consideration, I can quite happily say that this is one of the most satisfying and comforting thing I could possibly eat. If you find yourself at home on a Sunday and the weather outside is frightful, then make the inside delightful (I go so cheesy over cheese) and give this bread a try. We enjoyed it with an oozing baked camembert and an antipasti spread, but these little rolls are well suited to pretty much any dish. If you don’t gobble them all up at once then freeze them so you can enjoy them with a scrummy soup (cream of tomato is a great partner, as would a classic mushroom or my rocket, pea and bacon), with a big spread of butter, dinner party or used to scoop up a delicious red pepper hummus. Thank God I still have a bag of these in my freezer!
– 500g strong white bread flour
– 7g salt
– 10g fast action yeast
– 60g unsalted butter – at room temperature cut into small pieces
– 320ml cold water
– 120g sundried tomatoes – roughly chopped
– 150g goats cheese – crumbled
Put the flour in a large bowl and add the salt and yeast to opposite sides of the bowl.
Add the butter and bring with mixture together with your fingers, as you would do with a crumble topping.
Add 240ml of water to the bowl and using one hand bring the mixture together with a clawing action.
Add the remaining water a little at a time (you may not need it all) until you have a soft and sticky dough and you have picked up the flour from the sides.
Tip the dough onto a floured surface and knead for 5-10 minutes until you have a smooth and elastic texture.
Put the dough into a large clean bowl, cover with cling film and leave until it has at least doubled in size – this could take 2-3 hours.
Once risen, tip the dough onto a lightly floured surface and knock it back by folding it onto itself repeatedly until it is smooth and the air has all been pushed out of it.
Fold in the cheese and the tomatoes until they are evenly distributed throughout the dough.
Roll the dough into a long sausage and using a dough cutter, divide into 16. The easiest way to do this is to split it into halves – you want the pieces all the same size so that they cook evenly.
Roll each piece into a ball with the palm of your hands.
Line 2 baking trays with baking parchment and place a roll into the centre. Arrange the 7 other rolls around the centre roll so that they are almost touching.
Place each roll into a large, clean plastic bag – making sure there is plenty of space between the rolls and the bag so they don’t stick when they rise.
Leave the rolls to rise until they have doubled in size and come together – this will take about an hour and a half.
Preheat the oven to 220’C
Spray the rolls with a little water and then dust with flour
Bake in the middle of the oven for 15-20 minutes, until the rolls are golden brown.
Transfer to a wire rack and leave to cool.