Mixed Rolls
These rolls are great for dinner parties – with three flavours to choose from, there’s one to appeal to everyone.
Ingredients
For the dough
- 500 g strong white flour plus extra for dusting
- 10 g salt
- 60 g butter softened
- 20 g yeast
- 300 ml pint water
For the flavourings
- 20 gred or green peppers deseeded and finely chopped, and 20 g/3⁄4 oz onion, peeled and finely chopped
- 20 g Stilton crumbled, and 30 g/ 1 oz chopped walnuts
- 75 g Brie chopped, and a good handful freshly chopped basil
Instructions
- Put all the ingredients for the dough into a bowl and mix until all the flour has been picked up.
- Tip the dough out onto a lightly floured surface and knead for 5 minutes, then put the dough back in the bowl and leave to rest for 1 hour.
- Line baking trays and dust with a little flour.
- Divide the dough into three pieces.
- Incorporate the peppers and onions into one piece and divide into 75 g/3 oz balls.
- Place on a baking tray, then cut a cross on the top of each one.
- Incorporate the Stilton and walnuts into the second piece of dough, then divide the dough into 75 g/3 oz pieces.
- Roll each into a sausage and tie in a knot, then place on a baking tray.
- Roll out the remaining piece of dough into a rectangle 1 cm/1⁄2 inch thick and scatter the top with the Brie and basil.
- Starting from the long side, roll up the rectangle and press lightly on the edge to seal.
- Cut through the sausage every 5 cm/2 inches and place each piece, cut-side down, on a baking tray.
- Leave all the rolls to rise for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Bake the rolls for 20 minutes, then transfer to a wire rack to cool.
