Cheese and herb knotted rolls

For some reason, whenever I know the next thing I’m posting is savoury, I find it takes a lot longer to get around to writing it.

I don’t know if it’s just because I find sweet baking more interesting, or if it’s because the pictures I take of bread aren’t very good, but I just don’t seem to find it as exciting… does anyone else have this problem?!

Don’t let that put you off making these bread rolls though, they were actually really good!

I adapted Paul Hollywood’s basic dough recipe for bread rolls, then added in cheddar cheese, basil and parsley – purely because they’re what I have growing in my window at the minute, I’m sure any fresh herbs would be good.

I twisted them into knots to try and make them look a bit more exciting, which I think worked – a bit?!

Cheese and herb knotted rolls (recipe adapted from Paul Hollywood’s 100 Great Breads)

  • 250g strong white flour
  • 1/2 tbsp salt
  • 30g butter
  • 15g yeast
  • 150ml water
  • 50g cheddar, grated
  • handful fresh herbs

Mix all the ingredients, apart from the cheese and herbs, in a bowl until all the flour has been combined. Turn out onto a floured surface and knead for 5 minutes. Put the dough back in the bowl and leave to rise for an hour.

After an hour, knock the dough back and knead in the cheese and herbs. Divide into 6 equal sized pieces, then stretch each out into a long sausage shape. Tie each piece into a rough knot shape.

Place the knots on a baking tray, lined with foil and dusted with flour. Leave to rise again for another hour, then bake for 20 minutes at 220 degrees, or until golden brown and cooked through.

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