Cheese Tear and Share Rolls

 

This week's bread bake is some cheese Tear and Share rolls. They are a basic roll filled with mozzarella cheese and topped with cheddar cheese. These are a delicious accompaniment to soup for dinner, and could easily be adapted in lots of different ways by changing the type of cheese or adding some tomato sauce or chorizo.

Recipe - Makes 12 

• 350g strong white bread flour
• 7g salt
• 7g fast action dried yeast
• 10ml oil
• 250ml cool water
• 50g grated mozzarella cheese 
• 30g grated cheddar cheese 

Put the flour in a bowl and tip the salt to one side and yeast to the other. Add the oil and pour in enough of the water to form a soft dough. Turn out onto a work surface and knead for 5-10 minutes until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise for 1-2 hours until doubled.

Tip out onto a lightly floured surface and knead briefly to knock back. Divide into 12 pieces. Taking one at a time, press into a round and put a small amount of the grated mozzarella cheese inside. Fold in the edges and roll into a ball to seal. Repeat with all the dough. Arrange in a 9 inch loose bottom cake tin, firstly round the outside then finishing with rolls in the centre. Cover with  a tea towel and leave to rise for 30-40 minutes until the dough springs back slowly when pressed. Sprinkle the top of the bread with grated cheddar cheese and bake at 200C for 20 minutes until browned.

Remove from the oven and cool for a few minutes. Carefully remove from the tin and transfer the bread to a wire rack to cool.