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Roquefort & walnut rolls

Use your favourite cheese in these delicious rolls from Great British Bake Off judge Paul Hollywood

  • Prep: 30 mins
    Cook: 20 mins
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 492
  • Carbohydrates 46
  • Saturated Fat 10
  • Sugar 1
  • Protein 18
  • Fat 27
  • Fibre 3
  • Salt 1.42

Nutrition per serving

  • Calories 492
  • Carbohydrates 46
  • Saturated Fat 10
  • Sugar 1
  • Protein 18
  • Fat 27
  • Fibre 3
  • Salt 1.42

Ingredients

  • 140g walnuts
  • 100g wholemeal flour
  • 400g strong white bread flour
  • 14g sachet fast-action yeast
  • 25g butter
  • 250g Roquefort cheese, crumbled
  • 2 medium eggs, beaten

Method

  1. Place the walnuts in a food processor and pulse to chop finely; leave to one side. Put the flours, 10g salt, yeast, butter and 300ml water in a bowl, stir together and begin massaging the ingredients for a minute. If the mixture seems dry, add more water a tbsp at a time to make a soft but not sticky dough, then knead in the bowl for a further couple of minutes to bring the dough together.

  2. Tip the dough onto a lightly floured work surface and knead well for 10 mins before returning to the bowl. Cover the bowl with cling film and leave to rise in a warm place for 1 hr. Briefly knead the walnuts into the dough, then leave to rise in the bowl for a further 20 mins.

  3. Tip the dough out onto a lightly floured surface and roll out into a rectangle, approx 50 x 20cm, 1cm thick. Sprinkle the Roquefort evenly over the dough and lightly press in. Place the rectangle width-ways in front of you and roll up the rectangle like a Swiss roll. Cut into 8 equal sized pieces and place them onto a lightly greased baking tray, cut-side down. Cover with cling film and leave to rise for 1 hr.

  4. Heat oven to 220C/200C fan/gas 7. Brush each round of dough with the beaten egg and bake for 20 mins. Leave to cool for a few minutes and eat while still warm. These are delicious on their own or served with a soup or a chunky salad with apple in it.

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