Sundried Tomato, Oregano and Thyme Chelsea Buns

These buns are a great way to make a standard bread dough taste just a little more exciting. You can fill them with whatever filling you fancy. You could use pesto or harissa instead of the sundried tomato paste, add different herbs or include vegetables or cheese. Be creative and enjoy!

Recipe - Makes 12

For the dough:

• 250g strong white bread flour
• 100g wholemeal bread flour
• 7g fast action dried yeast
• 7g salt
• 20ml oil
• 240ml water

For the filling:

• 2 tbsp sundried tomato paste
• 2 tsp dried thyme
• 2 tsp dried oregano

Make the dough by putting the flours in a large bowl, then tip the yeast to one side and salt to the other. Pour in the oil then slowly add the water, mixing with your hand until it comes together to a dough. Turn out onto a work surface and knead for 10 minutes or until smooth and elastic. Lightly oil a bowl and place the dough inside. Cover and leave to rise for 2 hours or until doubled.

Lightly flour a work surface and tip the dough out onto it. Roll out to a rectangle 40cm wide and 30cm long. Spread the sundried tomato paste over the top, leaving a 1cm border around the outside. Sprinkle over the dried thyme and oregano. With the widest part horizontally in front of you, roll up tightly, pressing well to seal. Lightly flour a sharp knife and trim the ends then cut into 12 equal size pieces. Take each piece of dough and place, cut side down, spaced apart in an 8 inch traybake tin. Cover and leave to rise for 1 hour. 

Preheat the oven to 200C. When risen, bake the buns for 20-25 minutes or until browned. Remove and cool before serving.