Makes 8 Buns (two will be the rougher end rolls)
- 275 ml Semi-Skimmed Milk
- 50 g Unsalted Butter (melted)
- 700 g Strong White Bread Flour
- 14 g Dried Active Yeast
- 1 tsp Salt
- 50 g Caster Sugar
- 2 Large Free Range Eggs
- 150g Spreadable Goats’ Cheese
- 225g Extra Mature Cheddar Cheese
- 6 Spring Onions, chopped
- Sprinkle of Smoked Paprika
- Warm the milk and butter in a small pan until the butter is melted and warm to touch. In a stand mixer bowl, add the bread flour, salt, sugar and yeast. Then add to the dry ingredients the eggs and warm milk mixture.
- Mix the dough on low in the mixer with a dough hook attachment, until all the ingredient come together. Then increase the speed and knead the dough for 10 minutes until it becomes smooth and elastic. Cover the bowl and leave until doubled in size, I like to use a clean shower cap.
- On a flour dusted surface, roll the dough into a 30x 15cm rectangle, trying to keep it even as possible. Spread the goats’ cheese all over and up the edges.
- Sprinkle the Cheddar all over the goats’ cheese, followed by the spring onion and a light dusting of the paprika.
- Along the long edge, slowly roll up the dough trying to keep it a tight roll. Pinch the seal close. Cut into 8 even pieces.
- Place the pieces cut side up in to a large roasting dish spread a part. Lightly cover with clingfilm and leave for an hour. Oven to 180C.
- Bake for 25-30 minutes until golden and oozy.
- Category: Cheese, Buns
- Method: Baking