INGREDIENTS
- 300ml Co-op semi-skimmed milk, at room temperature
- 7g sachet Co-op instant dried yeast
- 1 tbsp Co-op clear honey
- 5g sea salt
- 2 tbsp Co-op olive oil
- 3 tbsp chopped chives
- 500g Co-op strong white bread flour
- 50g Co-op Parmesan wedge, grated
- Vegetable oil, for greasing
- 1 Co-op British free range egg, beaten
- 50g Co-op British mature Cheddar, grated
- Butter, to serve (optional)
METHOD
- In a large bowl, mix together the milk, yeast, honey, sea salt, olive oil and chives
- Add the flour and parmesan and mix together until a smooth dough forms
- Turn out the dough onto a lightly floured work surface and knead for 8-10 mins, until smooth and elastic
- Return the dough to the bowl and cover with cling film
- Leave in a warm place for 1 hour 30 mins, until the dough has almost doubled in size
- Lightly grease a 28cm round cake tin with oil
- Turn the dough out onto a lightly floured work surface and knead for 2 mins
- Divide into 12 even pieces, shape each piece into a ball and arrange in the cake tin
- Brush a piece of cling film generously with oil and loosely cover the tin
- Set aside again in a warm place for 1 hour-1 hour 30 mins, until almost doubled in size
- Preheat the oven to 220°C/fan 200°C/gas 7
- Lightly brush the risen rolls with beaten egg and sprinkle over the Cheddar
- Bake in the oven for 20-25 mins, until golden brown and cooked through
- Serve warm
