Are you a lover or a hater?
These soft squishy rolls are entwined with tangy mature cheddar and rich sticky marmite.
I'm not going to lie to you, this is a bit time intensive on the filling and rolling, but if you're looking for something delicious and would like to immerse yourself in dough then this is the recipe for you.
here's how.........
Ingredients 500g strong white bread flour 10g dried instant yeast 4g salt Good glug of olive oil. 300ml lukewarm water Filling 300g grated mature cheddar small jar of Marmite 1 egg beaten (for egg-wash) Method 1. Add flour to a large mixing bowl, put salt one side and yeast the other, add a good glug of olive oil and add water. Use a clawing action to mix together and form a dough ball.
2. Lightly oil a work top (don’t flour it, it will make your dough too dry) then knead for 10 minutes until it stops sticking and goes into a silky smooth ball.
3. Put dough in a lightly oiled roomy bowl with high sides and cling film the top.
4. Allow the dough to rise in a warm spot (not next to direct heat) for 60-90 minutes or doubled in size. the dough should slowly spring back when gently pressed with your finger when its properly proved.
5. Tip the dough out onto a lightly oiled worktop and knock out all the air.
roll into a fat sausage and divide into 8 pieces.
6. cut each piece into 2 and create 2 long flat rectangles about 15cm x 4cm
7. put a line of cheese down the centre of one and a line of marmite down the centre of the other.
8. now pinch together the dough to seal the filling.
9. flatten the 2 filled sausages and using a sharp knife or pizza cutter cut through the centre of the cheese one and twist it left over right and so on until you have a rope looking piece of dough. (don't worry bits of cheese may fall out)
10. now repeat with the marmite one.
11. join both 'ropes' together at the top and twist the two ropes together and join.
12. now roll up like a pinwheel and place in a lined 35cm ovenproof pan or baking tin. Don’t worry if it’s a bit bigger or smaller dough is forgiving!
13. repeat the process for all 7 remaining pieces of dough and arrange in the tin in a flower shape. It's fine if they touch.
14. Now put the whole thing in a big bag. (bin bags work great!)
15. Let it rise up again for 60-90 mins or doubled in size.
16. Very gently paint the tops with egg wash and pop in a pre-heated oven at 210c for around 25-30 minutes. The base should sound hollow when tapped.
17. remove from the oven and allow to cool on a wire rack.
Enjoy, you can tear, but can you share?
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