I may have mentioned this before, but the friendly pony has a real issue with breakfast – he doesn’t like any of the normal things like cereal or toast, so I’m constantly trying to think of new things that are relatively cheap to make, have some sort of nutritional value (more than a slice of cake at least) that he will actually enjoy and stop him starving at work until lunch.
I’ve made cinnamon rolls before, which went down well, so I decided to try and make a savoury version which would be a bit more suitable for breakfast.
I based it on this recipe, using the same dough but filling it with cheddar cheese, leek and a mustard butter, with just melted butter for the glaze.
It turned out better than I’d hoped – the rolls rose brilliantly and looked really quite pretty, the bread was really soft and light and the buttery, cheesy leek filling worked well.
Another plus is that they freeze well – this recipe makes 18 rolls, so you can just keep a few out and freeze the rest, then defrost them a day ahead of eating them. Perfect!
Cheese and leek breakfast rolls (adapted from Dulce Dough’s Cinnamon Rolls):
Makes 18 rolls
- 450g plain flour
- 14g sachet dried yeast
- 1tsp salt
- 250ml milk
- 55g butter
- 1 egg
- 2tbsp butter
- 1tsp wholegrain mustard
- 100g cheese, grated
- 1 medium leek, washed and chopped finely
- 2 tbsp butter, melted
Mix together half the flour, yeast and salt in a large mixing bowl. Heat the milk to a lukewarm temperature, then add into the dry ingredients with the eggs and butter. Stir to combine all the ingredients, then add in the rest of the flour a bit at a time, until the dough forms a ball that leaves the sides of the bowl. Knead the dough for about five minutes, until springy, then spray the bowl with cooking spray, put the dough back in, cover and leave to rise for at least an hour until doubled in size.
When risen, knock the dough back, give it a quick knead, and then leave for a second rising, for another hour until doubled again. While it’s rising you can make the filling – start by sauteing the leeks to soften the set aside. Mix the mustard into the butter.
Turn the proofed dough out onto a floured surface and roll into a 9 x 18″ rectangle. Spread the mustard butter evenly all over, then sprinkle the cheese and the leeks on top. Roll up the dough from one of the long sides, keeping it as tight as you can, until you have a long roll of dough with all the filling rolled up inside.
Slice the roll into 1″ pieces with a sharp knife – try not to press down too hard so they don’t lose their shape.
Place the rolls on a large baking tray, leaving about an inch between them, cover with clingfilm and leave to rise again, this time for about 45 minutes. Once risen, bake at 200 degrees for 25 minutes – they should be risen and lovely and golden on top. Brush with melted butter straight away, then eat hot or leave to cool.